Fish Pie with Celeriac

Here comes the fish pie recipe I mentioned last week. The original recipe comes from Liz Trigg’s Fabulous Fish. It is a classic British fish pie and it has become one of our favourite weekday meals. It is a delicious and easy to make recipe that you can vary easily by changing the fish.You can use different types of fish and shrimp, as the original recipe has in it. I’ ve started to make the pie with celery in the potato mash. It gives the pie a fresh taste and a new angle.

This is a recipe for six portions.

Start with making a potato mash and Preheating the oven.

potato mash:
400 g potatoes
70 g celery, grated
2 dl milk
1 tbsp butter

Peel and dice the potatoes. Cook the potatoes I salt water and pour out the water once the potatoes are cooked. Add the grated celery, butter and warm milk. Mash the potatoes but do use an old-fashioned potato masher because the mash will become gluey if you use a machine. Season the mash with white pepper and salt.

500 g salmon
pepper and salt
Rind of one lemon, grated

Dice the salmon and season it with salt and pepper. Grease a large pan and put the fish in the bottom. Sprinkle on the grated lemon rind.

handful of parsley
rind if one lemon, grinder
white pepper, salt
4 tbsp butter
1.5 dl milk
1 tbsp flour

1 egg

Melt the butter. Add the flour and cook for a couple of minutes. Do not let the flour get brown. Pour and whisk in the warm milk. Let cook for a couple of minutes. Taste and season with salt and pepper. Turn in the chopped parsley. Pour the sauce on the fish.

Ladle the potato mash on the fish. Use a fork to even the surface. Brush with egg. Bake for 45 minutes.


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