Fish Pie

Fish Pie

Ingredients:

• Butter 2 oz
• Spring onion (thinly sliced) 1
• Flour 2 tbsp
• Hot milk 600 ml
• Chopped fresh dill 2 tbsp
• Lemon juice 2 tbsp
• Fish (cubed) 1/2 kg
• Hard-boiled eggs (each cut into 4 wedges) 2

For the Soufflé Topping:

• Stale bread 1 (small)
• Cream cheese 50 gm
• Butter 75 gm
• Cheddar cheese (grated) 75 gm
• Egg white 1
• Salt to taste
• Freshly ground black pepper to taste

Method:

• Melt the butter in a saucepan, add the spring onions and gently soften. Sprinkle in the flour and stir for a minute. Gradually pour in the hot milk, using a whisk stirring all the time until the sauce is smooth and thick. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat. Spoon into a shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm. To make the soufflé topping, remove the crusts from the bread loaf and discard. Cut into five slices then cut each slice into small cubes. Add the cream cheese, butter and cheddar cheese to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. In a clean bowl, whisk the egg white until stiff peaks form. Fold the eggs whites into the cheese mixture. Season with salt and pepper and stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake. Leave to stand for five minutes then serve with salad or vegetables.