Rainbow Trout Fish Pie

Our family are huge fish lovers, and if we could afford to, we would eat fresh fish every day.  Unfortunately we don't live in a fishing village (how good would that be?!) and we don't have boundless cash - so we settle for fresh fish once a fortnight or so.

This recipe is abolutely perfect for a cold night in, I always regret I don't make two at a time with this one because immediately after we finish dinner, the frills are begging to have it again. Must do this next time!

Now you don't need to use rainbow trout, but you do need to use a strong smelling fish - smoked fish is absolutely perfect for this - cod is particularly nice.....  We picked up some rainbow trout on special last week and this makes 2 fillets go a long way.

Ingredients:
750g Rainbow trout or other strong smelling fish
2 leeks, peeled, cleaned and sliced
800ml milk
2 bay leaves
1/2 tsp peppercorns
1/2 tsp nutmeg
50g butter
1/4 cup cornflour
1/2 tsp pepper, extra
1kg potato, peeled and diced
100ml cream
100ml milk extra
50 g butter extra


Method:
Steam your potatoes until soft, drain and then mash with the 100ml cream, 100ml milk and 50g butter.  Set aside.

Ensure your fish has no bones!

In a frypan, fish add milk, peppercorns, nutmeg, bayleaves and leeks.   Bring to a boil and then turn down to a simmer, put a lid on the frypan and allow to simmer for 10 minutes.

Turn oven on to 180 degrees c

Take fish out of the frypan and flake into greased casserole dish.

Pour the milk mixture through a sieve into a jug.

Add 50g butter to a saucepan and add 1/4 cup cornflour and some of the milk.  Whisk over low heat and continue to add milk until a thick sauce.  If you need to add more regular milk to get to the right consistency.  Add the extra pepper.

Pour over your fish.

Lastly top with your mashed potato and use a fork to create some texture.

Place in oven for 35 minutes, remove and serve!

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