Name: Smoked fish pot pies
Cook time: 60 min
Total time: 60 min
Ingredients: 750 gram (1½ pounds) smoked cod fillets; 2 cup (500ml) milk; 1 bay leaf; 6 black peppercorns; 1 kilogram (2 pounds) coliban potatoes, peeled, chopped coarsely; 50 gram (1½ ounces) butter, softened; 20 gram (¾ ounce) butter, extra; 1 brown onion (200g), chopped finely; 1 clove garlic, crushed; 1/4 cup (35g) plain (all-purpose) flour; 2 1/2 cup (625ml) milk, extra; 1 cup (120g) frozen peas; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 hard-boiled eggs, quartered

Smoked fish pot pies

Give your usual fish pies a sophisticated variation with this smoked fish version. They can go straight from the oven to the table in pretty individual dishes and make a lovely dinner party main meal.

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Makes 4 Item

Cook

Ingredients

750 gram (1½ pounds) smoked cod fillets

2 cup (500ml) milk

1 bay leaf

6 black peppercorns

1 kilogram (2 pounds) coliban potatoes, peeled, chopped coarsely

50 gram (1½ ounces) butter, softened

20 gram (¾ ounce) butter, extra

1 brown onion (200g), chopped finely

1 clove garlic, crushed

1/4 cup (35g) plain (all-purpose) flour

2 1/2 cup (625ml) milk, extra

1 cup (120g) frozen peas

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 hard-boiled eggs, quartered

Method

1.Place fish, milk, bay leaf and peppercorns in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Drain; discard liquid and spices. Remove and discard skin from fish; flake flesh into large chunks in medium bowl.

2.Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with softened butter in large bowl; cover to keep warm.

3.Melt extra butter in medium saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add extra milk; stir until mixture boils and thickens. Add peas, rind and juice; remove from heat. Stir in fish.

4.Preheat grill (broiler).

5.Divide egg, fish mixture and potato mixture among four 2-cup (500ml) flameproof dishes. Place dishes on oven tray under grill until tops are browned lightly.

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