Smoked fish pie with garlic and herb crumbs
Delicious and hearty, these dishes freeze like a dream too – perfect for a cook’s night off.
- 45 mins cooking
- Serves 4
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Ingredients
Smoked fish pie with garlic and herb crumbs
- 40 gram butter
- 1 onion, finely diced
- 1 teaspoon crushed garlic
- 1 teaspoon fresh dill, or ½ tsp dried
- 1/4 cup flour
- 2 cup hot milk
- 450 gram smoked fish, tinned or freshly smoked and boned
- sea salt and cracked pepper
- 4 eggs
- 3 slice bread
- 1 clove garlic
- 1 tablespoon chopped parsley
- 2 tablespoon olive oil
Method
Smoked fish pie with garlic and herb crumbs
- 1Heat the butter in a large saucepan and saute the onion, garlic and dill over a medium-low heat for 3-4 minutes until soft and fragrant.
- 2Add the flour and cook for 2 minutes until golden and sandy in texture, then slowly stir in the milk until smooth and creamy. Simmer for 2 minutes.
- 3Flake fish into bite-sized pieces, add to the sauce and season to taste. Meanwhile, boil eggs for about 8 minutes, rinse under cold water, peel and slice.
- 4Place bread, garlic and parsley in a food processor and pulse until you have coarse breadcrumbs, then add oil with motor running.
- 5Divide fish sauce and sliced eggs between 4 freezer and ovenproof dishes (or 1 large dish) and sprinkle with a generous amount of crumbs.
- 6Freeze for later or bake on an oven tray at 180°C for 20-30 minutes until crumbs are golden and sauce is bubbling.
Notes
This recipe transforms a tin of smoked fish into a new family favourite in about half an hour. The crumbs make a tasty change from a mashed potato topping. If you like, add a bag of baby spinach leaves to the fish mixture while it’s still hot or serve with a few fresh leaves on the side. To serve from frozen, defrost, then cover and heat for 20-30 minutes.
