PAM’S FISH PIE
1,5 kg potatoes, peeled
salt
200 g butter
1/2 teaspoon grated nutmeg
125 ml cream
50 g flour
350 ml milk
handful parsley chopped
handful dill, chopped
2 cloves garlic, peeled and chopped
1 teaspoon white pepper
350 g smoked haddock, boneless and cubed
250 g fresh salmon, boneless and cubed
250 g hake, boneless and cubed
8 eggs, med boiled, peeled and gently quartered
Preheat the oven to 200°C. Cook potatoes in salted water until soft, then drain. Mash the potatoes together with 100 g butter until it has a creamy consistency. Add the nutmeg and fold in the cream. Taste and season. Keep the creamy mash in the warm pot until you need it.
In the meantime, melt 75 g of the butter in a small pot, add the flour and stir until it forms a thick paste. Add the milk to the roux while you keep on stirring until you have a creamy bechamel.
Fold the parsley, dill and garlic into the sauce and season with some white pepper.
Butter a deep ovenproof dish with remaining butter.
Arrange the cubed fish and the eggs in the dish and spoon the hot sauce over the mixture.
Top with the creamy mash and bake for 35 – 40 minutes or until the potato is nicely browned.
The smoked haddock will quite possibly be salty enough to season the pie.
Note: Ek sit sout op my vis want ek gebruik net hake.
Photo and recipe posted by Petro van Genderen
2nd Photo:Adam Cloete
Nog een van die juweeltjies op ons resepte blog. Die heerlikste en romerigste visgereg wat ek in ‘n baie lang tyd ge-eet het. Ek het Stokvis gebruik.