[Davros sock drawer]

Here we go then, a big old fish pie, as promised. The recipe, this week including prices!

225g fillet of cod (£2.47), 575g Un-dyed Smoked Haddock (£5.46), 390g Monkfish (£10.14)
650ml milk (39p, reduced from 79p)
284ml double cream (65p)
2 bay leaves (89p per pack)
4 peppercorns
fresh parsley stalks (£1.69 per large pack)
Salt and pepper
50g/2oz butter (£1.04 per 250g)
50g/2oz plain flour
40g/1.5oz grated Cheddar cheese (£3.56 for 294g)
1 heaped tsp Dijon mustard (£1.90 for 540g, large pot)
0.5 tbsp chopped dill (69p for a small pack)
3 tbsps chopped parsley (£1.69 per large pack)
2 tsp lemon juice (£1.29 for 4)
2 hard-boiled eggs, chopped (£1.89 for 6)

Topping
1kg potatoes, peeled and cut into pieces (£1 for 1kg)
50g/1.5oz butter (at least)
A handful of grated cheddar
2 tbsp milk (use any leftover poaching liquor)
Dijon Mustard, to taste
Salt & Pepper

You know the drill by now. First up, the equipment:

http://i32.photobucket.com/albums/d48/Davros5545/Equipment3.jpg

The main ingredients, besides the fish:

http://i32.photobucket.com/albums/d48/Davros5545/Ingredients3.jpg

And here's the fish, being poached in the milk, parsley, bay leaves and peppercorns, which is step one:

http://i32.photobucket.com/albums/d48/Davros5545/Fish1.jpg

Now, I freely admit here that I completely overdid it on the fish. I bought a massive piece of Smoked Haddock (good value though), a large, beautiful piece of Monkfish, and a small piece of cod, which was surplus to requirements really. Extravagant, and according to Mr Blunkett, the Monkfish would be a waste. But well, I thought about it, and realised that it's got a perfect chunky texture for a fish pie, and that actually, eating it in a rich creamy sauce with herbs and mashed potato is really no waste at all. I had to take the haddock and cod out first and leave the monkfish poaching on its own for a bit, as it was a much thicker piece of fish. You could do it a lot cheaper than the £17 I spent!

Drain the fish when it's nearly cooked ( I took the haddock and cod out after 5 minutes, and the monkfish out after about 15), leave it to one side, and sieve the poaching liquor into a jug.

Next the topping. You probably know how to make mash. I like to use plenty of butter, and a blob of Dijon mustard. I used some of the poaching liquor from the fish as well

I also cooked and peeled the eggs while the potatoes were boiling.

Contd...

[Davros sock drawer]

The fish will have cooled now, so flake it into large chunks, removing any bones as you go.

Ok, chop your herbs, then get busy with the sauce. Melt the butter in a pan, add the flour, then add the sieved poaching milk a little at a time, stirring as you go. We're in Bechamel territory again. Cook the flour out for a minute, then add the cream, and simmer for another 2 or 3. Add the herbs, chopped eggs, mustard, cheese, lemon juice, seasoning, and the flaked fish. The pie mixture is ready!

http://i32.photobucket.com/albums/d48/Davros5545/Mixture.jpg

I admit here again - I made too much. The next stage is to spread the mash on top (easiest if you start at the edges and then fill in the middle), and put it in the oven. It came up to the brim of my pyrex dish, and spilled over the top during cooking. D'oh! Still, I rescued it, put the butter and cheese on top, and put it under a hot grill:

http://i32.photobucket.com/albums/d48/Davros5545/Grilling.jpg

All I really wanted to eat with it was some simply cooked peas, with butter on them. So I did!

http://i32.photobucket.com/albums/d48/Davros5545/PieFinished2.jpg

Really, really nice, but also outrageously filling. I reckon you could feed 8 people, easily. The monkfish was perfect too, as was the smoked haddock. I'm still full up now!

Thanks to everyone who contributed to the recipe. BURP!

[Ravern]

Looks BEAUTIFUL. I'll give it a go next weekend and post pics. :P

[stephen129]

Another great ultimate thread Davros. Shame I can't afford it, £18 on the fish alone!

:P

[Davros sock drawer]

stephen129, on Apr 23 2006, 12:54 AM, said:

Another great ultimate thread Davros. Shame I can't afford it, £18 on the fish alone!

:P

You really don't have to spend that much, I just went mad. You could easily just buy the cod, half as much Haddock, and either make a smaller pie, or include the spinach or peas from the other recipes.

I daresay I was stung by Waitrose's fish prices too. Those of you with cheaper supermarkets or even (shock!) a fishmonger, will be able to do this far more economically. If I could have been bothered to get up at 6am I would have gone to Billingsgate.

I also bought luxury cheddar (note the rind is still on it!), and some of the ingredients you only need a small amount of. I happened to need some Dijon, so I bought a large pot. Look on it as an investment for future recipes.

Oh, and I already had flour, and peas, so I didn't cost those.

[aleeta-1]

That looks delicious!

I agree that it's way more filling than you think though. I always have a massive plate of it and get about a third of the way through!

[vamecum]

not dissapointed anymore. looks lush!

[Davros sock drawer]

It was! Got it for lunch tomorrow, then it's on to the next issue.

I'm enjoying doing these, I hope you guys don't think I'm showing off. I think Hobo and some other forumites have got something out of them.

[Paradigm]

Or look out for cheaper fish in the supermarket. Fresh stuff often gets reduced towards the end of a Saturday (like the meat) and sometimes you can find odd frozen packs at knock-down prices...

[Looper]

That looks so nice. I'm gonna use that recipe next time I make fish pie.

[SuperNashwan]

Looks good, seems like the kind of thing that's only as good as the ingredients you buy though. I'll never know because the other half refuses to eat anything that's ever even dipped a toe in salty water.

[Davros sock drawer]

I bet she'd like it if she tried it though. Same with most people who proclaim to not like fish.

[David Blunkett]

That looks scrummy - and that's an absolutely magnificent piece of Monkfish!

If you think about it - £3ish a head for a great meal isn't too bad at all. Waitrose are definitely pricey though - so I would think most of us could do it for a lot cheaper.

I wasn't able to find mum's exact recipe - although I do know she chops up a good handful of capers and doesn't use dill (because she hates dill - just about the only herb she won't use!)

[Davros sock drawer]

It was beautiful - really fresh and clean, not too much of that grey membrane you sometimes get with Monkfish. I confess that I couldn't resist snacking on it before it went into the pie!

Actually, I didn't really notice the dill too much, so that could be removed to further reduce costs. As with most things, you can pare it down to it's bare essentials and still get good results.

[David Blunkett]

Unlike my mum I don't mind dill - but I do find it a bit 'meh'.

Do you reckon it'd be Ok to freeze the old fish pie ?

[Davros sock drawer]

I don't know. I've always been a bit timid about freezing stuff, especially fish.

Anyway, for some reason this time there isn't any left to freeze...

[aleeta-1]

Davros, all your photo's are always bathed in beautiful sunlight. Do you actually live somewhere secret and lovely?

[Poppalarge]

it should freeze OK

[Davros sock drawer]

aleeta-1, on Apr 24 2006, 02:13 PM, said:

Davros, all your photo's are always bathed in beautiful sunlight. Do you actually live somewhere secret and lovely?

Splutter! Have you ever been to Dartford!? :ph34r:

Nah, it's just that my kitchen table is by the back door, which gets the morning sun, but generally lets a lot of light in anyway. Also we have the usual neutral colours, light walls etc in our gaff.

[Ravern]

These are fantastic, Davros. I found my Great Aunt's old recipe book (cakes from 1921!!) and am adding these into it as worthy additios. Thank you. :blink: