Recipe of the week

This time I have a simple but delicious recipe for an old time favourite. A perfect comfort food for Good Friday - my favourite fish pie. 

I love a good fish pie, but everyone's take on which fish to use is different. There are no set rules - I say use whatever you like as long as you enjoy it.
No limits, just tasty food based on your own preferences.

The following recipe is suitable for approximately four people. In my house anyway! It could well feed 6 somewhere else but we like a good hearty portion of anything good.  It's such an easy dish to make and the reward you get at the end is well worth the time you spend cooking it.

Ingredients:

800g of potatoes. Ideally Maris Pipers as they're a brilliant all rounder and make a lovely mashed potato.
25g butter plus extra for mashing.
25g flour
400 ml of milk (blue top ideally)
A large handful of grated cheese for the topping (or more if you fancy)

Of course you'll also need fish.
I like to use a nice mix of haddock, salmon, cod and king prawns but you can choose whatever fish you fancy.
You can get pre packed mixes if you prefer but I choose to buy fresh.
You'll need approximately 400g in total.

Salt and pepper to season

Now I like to keep it as simple as the ingredients above but you can add a variety of vegetables such as peas, onion or maybe sweetcorn to the mix if you like to add an extra depth and flavour.

This is why I enjoy cooking so much, you can play around with recipes and make them your own. It's great fun.

How to make the fish pie:

First pre heat your oven to 200 degrees or 180 if you are using a fan oven.
Peel and quarter your potatoes and place them in a pan of salted water and bring to the boil. Cook until soft, drain all of the water and then add butter and mash. Gauge your butter on your own personal taste and to how creamy you wish the potato to be.

Place your 25g of butter into a pan and melt. Once melted add the flour, whisking quickly. Gradually add the milk, constantly stirring to avoid lumps. Don't panic if you do get some appearing as vigourous whisking should remove them again.

Cook out until you have a thick and creamy consistency. At this point you should add your fish (uncooked) - this will automatically cook through in the sauce and because you will be completing the dish in the oven. Ensure that your fish is not added as whole pieces - it will need slicing first. Add a pinch of salt and pepper to season then taste.

If you are adding any vegetables, this is where you should do so.
Once you have completed your sauce, added your fish and veg, place in an oven proof dish that will leave ample room for your mashed potato topping.

Add your mash to the top of the mix making sure that it is right up to the edges to ensure the mixture doesn't seep over the edges. Top with the grated cheese. I also like to add some sliced tomato for a bit of sweetness.
Pop in the pre heated oven for about 25 minutes or until golden brown.

This is a dish that can be eaten on it's own but served with a couple of side dishes of vegetables will compliment it nicely.

Happy Good Friday to you all. I hope you enjoy this week's "Easter" recipe of the week.
Don't eat too much chocolate!