Pianist's Fish Pie

Another recipe tried today.  The farmer is out at a work event so I have only my opinion and the children's to give.  See below!

Pianist’s Fish Pie from the book: The Kindness of Strangers – Kitchen Memoirs

by Shonagh Koea

 Three cups of cold cooked fish of any sort (tinned smoked fish is fine)

Breadcrumbs

Salt and pepper

Half a teaspoon of nutmeg

Chopped parsley to garnish

Two cups of white sauce (some chopped parsley can be put in this as well if you like parsley)

To make the white sauce melt two level tablespoons of butter in a heavy-bottomed saucepan, slowly stir in two level tablespoons of flour and then add two cups of milk, stirring carefully all the time.  When it bubbles add chopped parsley if desired and the sauce is now ready to pour over the other ingredients.  Arrange the fish and breadcrumbs and seasonings (salt, pepper and nutmeg) in alternate layers in a suitable pie dish (a deep one would be best), then pour the white sauce over all this before the last layer of breadcrumbs.  Bake in a moderate over (about 160 degrees Celsius) for twenty minutes.

You can easily make the sauce the previous day or earlier in the day and put the pie together when you need it.  It is not necessary to do everything at once.  You could also make a smaller pie with half the quantities if you wish.

Janes' review:

1; being a sucky flop 2;definitely do this one again  3; being add to your repertoire immediately

Taste: 3 super easy, very very creamy and delicious

Ease: 3 Quick to put together 

Children's review - "It's horrible cold" Miss 3 "Well you should have friggin eaten it when it was hot then" - Mummy

"Delicious" Master 6 - I will keep cooking for that boy!!