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Suffolk Fish Pie


Flaked fish in milk sauce with parsley and hard-boiled eggs, topped with mashed potato and baked.

Original Receipt from the Suffolk Local Authorities website '1Suffolk';

Suffolk Fish Pie
2 lbs Cod or haddock fillets
1 pint Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 ozs Butter
2 ozs Flour
2 tbsp Chopped parsley
1 tsp Chopped capers
1 lbs Mashed potatoes

Pre-heat the oven to 190°C: 375°F: Gas 5
Cook the fish and milk in a large saucepan, season to taste.
Reserve the milk and flake the fish into a buttered and deep (2 to 2½ pint) pie dish.
Slice the hard boiled eggs (as an alternative you could use sliced tomato) and lay on top of the fish.
Melt the butter in a saucepan, stir in the flour and then slowly add the reserved milk, stir continuously to prevent lumps.
When the sauce has thickened, add the parsley and capers to the sauce and season to taste.
Pour the sauce over the fish and eggs.
Cover this with mashed potato, lightly rough up the surface with a fork.
Cook for 30 minutes or until the potato is lightly browned.

For other types of fish pie see:
Carp Pie
Eel Pie
Fish Pie
Lyme Bay Fish Pie
Salmon Pie
Smoked Fish Pie
Suffolk Fish Pie

For other salmon dishes see: Salmon...

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