12 September 2014 / 4 Comments
FISH AND LEEK PIE
Pies are not a Polish thing,maybe it has changed now, but they never used to be. I ate my first one after moving to England. It was a fish and leek pie served by my English friend when she invited me for a dinner to her house. When I got it on my plate, I didn’t have a clue what it was or what to expect but I appreciated that someone had cooked for me.I tried the first mouthful….the second……and third…..I’d never known that taste before.That creaminess, herbs, warmth. I got hooked!
600 ml milk(of your choice)
500g fish, diced (I used fresh scottish loch trout and fresh cod)
two pinches of freshly chopped rosemary
salt, pepper, freshly grounded
1. Boil or steam the potatoes.
2.Preheat the oven to 190C/170 fan/Gas 5
3.Melt 40g of butter at low heat, add chopped leeks and cook until soft.
4.In a seperate pan, heat 450ml milk, remaining 150ml mix well with flour. When the milk in a pan starts to simmer pour over the one mixed with flour. Keep stirring as it will thicken.Bring it to boil.
5.Add fish(raw), cooked leeks and rosemary to the creamy sauce. Season with salt and pepper.
6. Mash the potatoes with remaining 50g butter, season with a little salt.
7.Now the magic starts 🙂 Pour the creamy sauce into a oven dish, cover with mash potatoes and cook in the oven for 45 minutes.