Icelandic Fish Pie
What's The Big Idea?
As you might imagine, the main sources of protein for the Icelanders are lamb/mutton and fish. This is a traditional "fish pie" recipe, but it's not what I would imagine a pie to be.
There's no pastry topping, so I imagined the topping would therefore be mashed or rösti potatoes, especially when I saw potatoes on the ingredient list. But the potatoes get mixed in
with the fish, so there is no topping...
It is traditional to serve this dish with dark rye bread.
Here's the list of what you need:
What To Do
- 12 fl oz milk
- 1lb 4oz cod, halibut or haddock fillets (or a combination of these)
- 1lb 4oz potatoes, peeled, boiled and cut into cubes
- 1 medium onion, finely chopped
- 2 oz butter
- 3 tablespoons plain flour
- Plenty of salt and pepper
- 2 tablespoons chives, finely chopped
- Slowly heat the milk in a saucepan until almost at boiling point
- Add the fish fillets and poach until just cooked
- Remove the fish from the pan and set aside to cool. Set the milk aside also
- While the fish is cooling, melt the butter in a medium to large non-stick saucepan, and fry the onion over a medium heat until soft
- Flake the fish
- Sprinkle the flour over the onion, stir well and cook for 1-2 minutes
- Gradually add the warm milk, stirring continuously. Simmer for 3-4 minutes stirring constantly
- Add the flaked fish and stir briskly to break up the fish flakes completely. Season well with salt and pepper
- Add the potatoes and stir gently. Cook over a low heat until heated through
- Spoon into large bowls and sprinkle each serving with chives
© Copyright 2012 - Sporting Parties.com