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- A very good way to use your fish harvest
- 2 lbs (.9 kg). filleted fish cut into 2" pieces (deboned)
- 1 medium onion, peeled and diced
- 3 small carrots, diced
- 1 small bay leaf
- 1/2 tsp (2 ml). dry or 1 tbsp (15 ml). freshly chopped thyme
- salt and pepper, to taste
- 2-1/2 cups (600 ml) milk
- 2 tbsp (30 ml). butter
- 2-1/2 cups (600 ml) mushrooms, sliced
- dash of cayenne pepper
- 2 tbsp (30 ml). flour
- Splash of cream
- 2 tbsp (30 ml). fresh parsley, chopped
- Splash of sherry or white wine
- Mashed potatoes or seasoned bread crumbs mixed with parmesan cheese
- Melt 2 tbsp (30 ml). of butter in heavey sautepan.
- Add onion, carrots, and mushrooms and saute over medium heat, stirring occasinally until juicy and tender, about 10 minutes.
- Sprinkle flour over vegtables and stir. Cook a few minutes longer
- Add milk, white wine, salt,pepper, thyme, cayenne, bay leaf, and a splash of cream.
- Cook, stirring frequently over mediun heat until the mixture begins to thicken.
- Taste and adjust seasoning, then add the fish and parsley.
- Cook 5 minutes or until fish is just barely cooked.
- Spoon into one large (or 6 small) buttered ovenproof dish. (the recipe can be prepared ahead, up to this point.)
- Spoon the mashed potatoes decoratively over the pie, or sprinkle with the bread crumbs and parnesan. Drizzle with extra butter if desired.
- Bake at 350 degrees (175 C.) to brown the potato crust, about 15 minutes if the filling and potatoes are warm, 30 minutes if cold.
- Serve Irish Fish Pie accompaied with a simple green salad and favorite bread.
This is so good. It is an alternative to the usual fried fish which is also a favorite.
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