Fish Pie

Fish is versatile and nutritious. You can steam, poach, bake, fry, grill, or even eat it raw(like cervichi/kinilaw/sashimi). Like meat, it is high in protein. When buying fish, look for firm and a fresh smell, red gills and bright eyes.

If fish is to be poached (like the recipe below), it should be in a well-flavored stock.

FISH PIE

Preheat oven to 180C / 340F

Ingredients

1 1/2 lbs potatoes, peeled
butter
milk
dash of pepper

500g white fish fillet (cod, haddock) (to be cooked in the poaching stock)
37g flour
2 eggs, harboiled
25g grated parmesan cheese

Boil potatoes until tender, drain and mash with a little butter, pepper and pepper. Set aside.

For the Poaching Stock

dash of black pepper
500 ml milk
1 onion, quartered
1 stick celery (optional)
1 bay leaf
pinch nutmeg
8 peppercorns
Combine the ingredients in a pan. Bring to boil place fish fillet for 5 minutes until fish is cook. Remove the fish and flake it and place in a casserole.

Save the soup stock. Add flour, pinch of salt and mix well (you can also use Bechamel Sauce instead)

In a casserole, arrange the fish slakes, top with sliced hardboiled eggs, cover with the mashed potatoes, spreading it evenly. Sprinke with grated parmesan cheese on top. Bake for 30 minutes until crisp or golden brown.