Fish Pie

The weather is starting to warm up so, unless there is a cold snap, this dish is not likely to appear on our menu for quite a while. I was looking for recipes in which I could leftover sushi because sushi salad doesn't always feel right to me in Winter months.

Maybe I should've labelled this recipe “Sushi Pie” because I always have leftover sushi for this pie: the seafood and seaweed is cut up for the filling and the rice is included in the mashed potato.

Serves 2-3

Times

Preparation:

15-20 minutes

Cooking:

60 minutes

Ingredients

• 400g potatoes, cubed
• 500g mixed seafood.
  Because I use leftover sushi, I have about 300g of salmon, white fish, and tuna pieces and add about 200g of raw prawns, shelled and de-veined.
• 1 large onion, diced
• 1 cup skim milk
• 1 cup water
• 1 bay leaf
• 1 clove
• 1-2 cups diced vegetables.
  I like sliced mushrooms and a frozen pea, corn and carrot mix.
• ¼ cup cut fresh continental parsley
• 1 Tbs butter
• 1 Tbs plain flour
• ¼ tsp nutmeg
• ¼ tsp ground pepper
• 30g grated cheese

Method

1. Preheat the oven to 180°C.
2. Place potatoes in a saucepan and cover with about 2cm of water.
3. Bring water to a boil and then simmer for about 10-20 minutes, or until potatoes are soft.
4. Meanwhile cut the fish into chunks.
5. Place the fish, about half the diced onion, bay leaf and clove in a saucepan and cover with milk and 1 cup of water.
6. Simmer over low heat and poach the fish for about 5 minutes.
7. Use a slotted spoon to transfer fish and onions to a baking dish, and remove the clove and bay leaf. Put the milk mixture aside to cool.
8. Spray a frying pan with cooking oil, add the remaining onion and stir fry until soft.
9. Add the remaining seafood and vegetables, and stir fry until for about 5 minutes or seafood is cooked.
10. Transfer the seafood and vegetables to the baking dish, and mix with the fish to combine.
11. Mix in the fresh parsley.
12. In the same frying pan or another saucepan, melt butter.
13. Mix in the flour and cook for 2 minutes.
14. Slowly add 1 cup of the milk mixture to the pan, stirring constantly to until the sauce is smooth. Season with nutmeg and pepper.
15. Pour the sauce over the seafood and vegetables.
16. Drain potatoes and using a fork or potato masher, mash the potatoes.

    If you have leftover nigiri, break up the rice and stir it into the potatoes.

17. Stir 2½ Tbs of milk mixture into the potatoes. If the mash is not smooth enough for you, add some more milk or water.
18. Spoon the mashed potato over the seafood and vegetables.
19. Sprinkle the grated cheese over top and bake in the oven for about 30 minutes or until golden brown.