Friday (well, Saturday actually) Fish Pie TBird Style
Monday, November 16, 2015
Friday night is corned beef hash night at our house and that's not going to change (because it's cheap, easy and done by Hubs+Daughter whilst I'm out being a Brownie Guider) So the Friday Fish pie recipe became Saturday's tea. There is no specific link just to this recipe on Jack's blog so you will need to scroll down to the recipe a good way down the link at the bottom.
I changed the recipe a little, well, okay, more than a little, here at there to suit us better. I didn't use tinned potatoes, I cooked enough for the pie plus extras for roasties to go with the Sunday Lunch the next day, saving me a little on gas (yes, our cooking is done on gas, not electric in my house) and making a hectic Sunday less so.
I used half of the 400g bag of frozen white fish and 1 large onion, that was plenty and still made enough for 4 portions.
The canned sardines went in the blender with the cooked onion, spinach and milk that had been used to poach the fish plus a desert-spoon of corn flour (corn starch). Once it was more or less smooth it went back in the pan and heated through to activate the corn flour and make a good thick sauce. Oh, and I added a spoonful of grated cheese to the sauce. I didn't add the eggs.
The result was a rather lovely, and very filling fish pie which served the 3 of us on Saturday and provided supper for Pol (who is a growing girl with high protein requirements due to a genetic condition) on Sunday. Blending in the sardines meant I could leave the bones in to give a little extra calcium and magnesium without having to deal with the funny texture of canned bones. It also meant I didn't have to watch Hubs trying to remove the skin from them before eating them...... It's definitely going on the list of things to eat regularly.