Time for another go-to freezer favourite - a classic fish pie. We are fortunate to have HS Murray in Inverkeithing delivering and I make sure it’s worth his while with a decent sized order as fish freezes so beautifully. We have bundles labelled smoked haddock, hot smoked mackerel, fish pie mix and other delicacies all ready to pull out when peckish. A wee bit forward thinking is gold dust in menu planning.
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Time for another go-to freezer favourite - a classic fish pie. We are fortunate to have HS Murray in Inverkeithing delivering and I make sure it’s worth his while with a decent sized order as fish freezes so beautifully. We have bundles labelled smoked haddock, hot smoked mackerel, fish pie mix and other delicacies all ready to pull out when peckish. A wee bit forward thinking is gold dust in menu planning.
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Instructions
- Poach your smoked haddock in milk – I also add a knob of our chive butter. With smoked fish, skip adding any extra salt but add a generous grind of pepper.
- Use the cooking liquid to make an over-thick white sauce, then add a cup of frozen peas (no need to defrost) and two roughly chopped hard-boiled eggs.
- When folded together gently, set aside to cool whilst rolling out a packet of puff pastry – another freezer stand-by - and spoon on filling. Create whatever shape you fancy, sealing edges and glazing with beaten egg. No need for rice, it is sufficiently filling and full of goodness.
- Bake in a hot oven until well-risen and golden…approx. 20mins. It is juicy, balanced and delicious.
Recipe Notes