Hoki Fisherman's Pie
Thanks to BBC i Food / Health Education Authority for this recipe
Serves 4
Ingredients
500g hoki fillets
1 large potato, scrubbed and sliced thinly
2 sticks celery, trimmed and sliced
75g / 3oz mushrooms, wiped and sliced
1 medium leek, trimmed and sliced
300ml / half pint fish stock, or home-made stock
2 tbsp cornflour
200ml/ / 7fl oz skimmed milk
2 tsp English mustard
55g / 2oz canned or frozen sweetcorn
2 tbsp freshly chopped chives
2 medium tomatoes, sliced thinly
55g / 2oz reduced fat cheddar cheese, grated
To make
- Preheat the oven to 200C / 400F / Gas mark 6.
- Place the potato in a saucepan and cover with water. Bring to the boil and cook for 4-5 minutes until tender. Drain well and set aside.
- Wash the fish and place in a frying pan. Add the celery, mushrooms and leek. Pour over the stock, bring to the boil, cover and simmer for 5-6 minutes until the fish is tender.
- Drain the fish and the vegetables, reserving 85ml / 3fl oz of the cooking liquid. Discard the skin from the fish and flake into bite sized pieces. Set aside.
- Blend the cornflour with 4 tbsp milk to form a paste. Pour remaining milk into a saucepan with the reserved cooking liquid. Stir in the cornflour paste. Bring to the boil, stirring until thickened.
- Remove from the heat and stir in the fish, vegetables, mustard, sweetcorn and chives. Mix well and pile into the base of an ovenproof pie dish. Arrange the sliced tomotoes on top, then the sliced potato. Sprinkle with cheese and bake in the oven for 20-25 minutes until golden.
