Using uncooked fish in this recipe cuts the preparation time for this dish in half and ensures that the fish is kept moist. The addition of creme fraiche instead of a white sauce also saves time.
- Mixed fish fillets – salmon and any white fish e.g. cod, haddock, hake or pollock, plus small piece of smoked haddock (undyed if possible).
- Tub of crème fraiche 250g (local supplier Glenilen fantastic)
- Grated cheddar cheese
- 1 medium leek finely sliced
- Herbs – chopped chives, fennel or bay
To Make the Fish Pie
Skin fish, remove any bones left from filleting and cut into bite sized cubes. Add to dish and cover with crème fraiche. Meanwhile chop and cook leeks gently in frying pan. Add to fish and crème fraiche. Add chopped herbs then top with cheese. Cook in oven 180 – 190 C. Cook until cheese melts.
This method of using raw fish in crème fraiche helps to keep the fish very moist.
*For young children it is advisable to gently cook the fish in milk first, flake and remove any bones, before covering with the crème fraiche.*
Meanwhile boil potatoes with 2 cloves of garlic peeled. When cooked drain and mash potatoes and garlic. Season with salt and pepper. Serve separately to the fish pie.