I subscribe to a monthly fish box from Coast and Glen in Inverness. It’s delivered on a next day service, perfectly filleted, packed and chilled and contains all my favourite fishy goodness with which to create amazing, healthy and delicious, family meals. You simply subscribe to their service and select your preferences of the fish you do (or do not) want to receive. It’s as simple as that!
This month’s box arrived yesterday (Friday), so on tonight’s menu was a simple fish pie using a fillet of Shetland Ling and the smoked haddock, salmon and white fish trimmings pack that were in my box. Fish pie is an incredibly simple dish to make. Perfect to put in the centre of the table to share with family and friends; why not give it a try yourself?
3 large potatoes
15ml Rapeseed Oil
1 Medium onion, very thinly sliced
1 Medium carrot, very thinly sliced
50g Frozen peas
10ml Dried parsley
400g Fish, cubed
15ml Cold water
50g Cheddar cheese, grated
Large handful of fresh spinach, roughly chopped
Salt and Pepper
Tomato, thinly sliced
1. Heat the oven to 180℃.
2. Peel the potatoes, cut into small pieces and put them on to boil.
3. Heat the oil in a large frying pan, then add the onion and carrot.
4. Cook until the onion becomes transparent, but not coloured, and the carrot has softened.
5. Add the frozen peas and the dried parsley and cook gently until the peas have thawed.
6. Add the cubed fish and cook gently for a few minutes until the fish has become opaque.
7. Add the butter and the milk and bring to a gentle boil, stirring frequently.
8. Mix the cornflour and the milk, then add this to the fish and vegetables in the frying pan, stirring continuously until the sauce starts to thicken.
9. Reduce the heat and stir in the cheese and spinach.
10. Season to taste.
11. Transfer the fish to an ovenproof dish.
12. Drain and mash the potatoes with butter (if liked) until smooth.
13. Spoon the potato on top of the fish and top with thinly sliced tomato.
14. Cook for 20-30 minutes until the top of the potato has started to brown.
This recipe is not endorsed or sponsored by Coast and Glen. I personally subscribe to their monthly fish box.