MUMS FISH PIE
I got the idea to make this again, having watched Great British chefs competition for a diner for the 100 centenary of the WI
That brought back memories , I used to give demonstrations and lectures to them when I worked for the Dutch dairy Bureau in England
I traveled throughout England with te Dutch cheese girls in costume as my assistants. I even judged some of their cake baking competitions.. Scary when you are only 19 to 20 years old. They where fanatic about their Victoria sandwich cakes
It was so good I asked my friend Willemijn to join me for dinner
1 slice onion
500 g heek fillet
2 tbsp chopped fresh herbs – chervil. Parsley, chives, tarragon
50 g butter
100g mushrooms( I used dried mixed mushrooms }
25 g flour
2 hard boiled eggs
a little mustard
2 sheets of filo pastry
20 g butter
Preheat the oven to 200C
Place the milk in a pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of minutes
Set aside for at least 10 minutes to allow the flavours to infuse. Sieve the milk over the fish in a low pan and poach for 5 minutes or until just tender.
Remove from the heat and leave to cool, then lift out the fish and remove any skin and bone.
Place in a oven proof dish and add the herbs and the quartered hard boiled eggs.
Strain the poaching milk into a jug.
Melt half the butter in a pan and fry the shallots for 5 minutes to soften. Add the mushrooms and cook for a few minutes until tender, then stir in the flour and cook for a minute or so, stirring constantly. Remove from the heat and gradually add the poaching milk. Season, return to the heat and simmer for a few minutes. Keep stirring until thickened.
add a good squeeze of lemon, and a little mustard if desired, pour over the fish and stir lightly with a fork to break up the fish and even out the sauce
My Mum made this with a mashed potato topping, but I decided to make a crust of Filo.
Lay out 2 sheets of filo, brush with melted butter, lay on each other and fold into a sort of ripple on the baking dish on the fish. Bake for 20-25 minutes until heated through and the filo is lightly golden. Serve hot.