Lemon fish pie
( SERVES 4 )
Photo by Annabel Langbein Media
This is my all-time, hands-down favourite fish pie - a creamy white sauce bright with lemon juice, mixed with chunks of fresh fish and boiled eggs, topped with creamy mash and baked to golden perfection. You can assemble this pie in the morning and pop it in the fridge ready to bake and serve when you get home.
For the pie
|3 Tbsp||Lemon juice, use up to 4 Tbsp|
|1 Tbsp||Parsley leaf, finely chopped|
|500 g||Fish, boneless, cut into 4cm chunks|
|3||Eggs, hard-boiled, quartered|
|4 cups||Mashed potato, seasoned|
For the white sauce
- To make the white sauce, melt the butter in a pot and when it begins to foam, add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg.
- Gradually whisk in milk, stirring constantly, until a thick, smooth sauce is produced (it will thicken as it cools). Season to taste. Makes 3½ cups.
- Preheat oven to 220C fanbake. Mix lemon juice and parsley through white sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Arrange fish and hard-boiled eggs evenly on top, cover with remaining sauce and top with a layer of mashed potato.
- Bake until sauce is bubbling and potato is golden (25-30 minutes).
More lemony recipes from Annabel
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