Fish Bouillon (Knorr make a liquid or cubed stock that is ideal)
Milk, Butter and flour (bechamel)
Grated Cheese
We love adding Cornish mussels into ours too but it's perfect without and just using your fish pie mix
Peel and boil the potatoes, drain and allow to dry a little, mash, season and add butter to taste.
Rinse and dry the fish mix
Check for bones and place into a baking tray (oven to table is ideal). You can any mix of white fish, smoked fish, salmon and prawns.
The ideal sauce for fish pie is a white wine sauce enriched with cream, or a bechamel. For this recipe 500ml of sauce will be sufficient.
Make a white sauce (according to the makers instructions if you are using a packet), flavour with some fish stock. It is important to make the sauce thicker than normal as it will be thinned by the cooked fish juices. Add a little slaked cornflour to thicken if necessary.
Pour the sauce over the raw fish and gently mix together; season to taste.
Scatter some frozen peas on top of the mixture.
Cover with the mashed potato, top with grated cheese and bake in a hot oven for 45 minutes.