Recipes
Salmon Fish Pie
Ingredients
10 Portions
Salmon Fillet: 1
Cod Fillet: 1
Potatoes (peeled ¼): 600g
Margarine: 70g
Salt: To taste
Pepper: To taste
Onion (diced): 100g
Garlic (diced): 1 clove
Mixed Herbs: Pinch
Plain Flour: 30g
Milk: 500g
Olive Oil: For frying
50 Portions
Salmon Fillet: 5
Cod Fillet: 5
Potatoes (peeled ¼): 3kg
Margarine: 350g
Salt: To taste
Pepper: To taste
Onion (diced): 500g
Garlic (diced): 5 cloves
Mixed Herbs: 1 tbsp
Plain Flour: 150g
Milk: 2.5 litres
Olive Oil: For frying
100 Portions
Salmon Fillet: 10
Cod Fillet: 10
Potatoes (peeled ¼): 6kg
Margarine: 700g
Salt: To taste
Pepper: To taste
Onion (diced): 1kg
Garlic (diced): 10 cloves
Mixed Herbs: 2 tbsp
Plain Flour: 300g
Milk: 5 litres
Olive Oil: For frying
Method
- Season fish fillets with salt and pepper and place them in a large deep baking dish or tin, covering with cold milk
- Cover and cook in the oven at 180˚C for 15–20 minutes or until fish is just cooked through
- Retain the milk and drain the fish
- Cook potatoes in boiling water until tender, mash with 200g margarine, and season with salt and pepper
- In a saucepan, heat oil and fry diced onion for 5 minutes until translucent
- Add garlic and mixed herbs, cooking for 1 minute while stirring
- Add remaining 150g margarine and melt
- Stir in plain flour and cook briefly
- Gradually add retained milk, stirring to make a smooth thickened sauce; adjust seasoning
- Flake fish into the bottom of a ceramic baking dish
- Pour over sauce to cover the fish
- Top with mashed potato
- Bake at 180˚C until the centre reaches 75˚C and the top is well browned
Key Points
Allergens
Wheat, Milk, Fish
