Fishermen’s Pie
RECIPE PROVIDED BY JAMES MARTIN, CHEF/MANAGER, PEERIE SHOP CAFE, LERWICK
“Get kids involved making simple fish dishes and I bet they will be more interested in cooking our local produce as they grow older.”
When it comes to seafood, choose the best, choose Shetland.
SERVES 6
INGREDIENTS
- 250g smoked haddock (diced)
- 250g fresh salmon (diced)
- 250g fresh cod, coley or haddock (diced)
- 250g prawns
- 750g potato (boiled and mashed with a knob of butter and some milk)
Parsley sauce
- 50g butter
- 50g plain flour
- 500ml milk
- 150g cheddar cheese (grated)
- handful of fresh parsley (chopped finely)
- salt and pepper
METHOD
Parsley sauce
Melt butter in a saucepan, stir in flour, and cook for a few minutes. Slowly add the milk, continuously whisking. When the sauce has thickened, turn off the heat, stir in the cheese and parsley, and season with salt and pepper.
Heat the oven to 200C/400F Gas 6.
There is no need to pre cook the fish. Place in an ovenproof dish, pour over the sauce, then either spoon or pipe the prepared potatoes over the fish. Bake for 35 minutes on the middle shelf of the oven. For a crunchier topping, finish under the grill.
Delicious served with spring greens or roasted winter vegetables.
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