Method :
- Place both kinds of fish in a roasting pan with
the milk, 1.2 liters or 5 cups water and herbs.
- Simmer for about 3-4 minutes.
- Leave to cool in the liquid for about 20 minutes.
- Drain the fish, reserving the liquid for use in
the sauce.
- Flake the fish, taking care to remove any skin
and bone.
- Melt the butter in a pan, add the onion and cook
for about 5 minutes until tender but not browned.
- Add the flour, tomato paste and half the basil.
- Gradually add the reserved fish stock, adding a
little more milk if necessary to make a fairly thin sauce.
- Bring this to the boil, season with salt and
pepper, and add the remaining basil.
- Add the fish carefully and stir gently.
- Pour into an ovenproof dish.
- Preheat the oven to 350F.
- Boil the potatoes until tender.
- Add the butter and milk, and mash well.
- Add salt and pepper to taste and cover the fish,
forking to create a pattern.
- If you like, you can freeze the pie at this
stage.
- Bake for 30 minutes.
- Serve with the chopped parsley.
With a green salad, it makes an ideal dish for lunch
or a family supper.
Serves 6 - 8
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