Smoked Coley, Spring Onion and Potato Pie
Smoked Coley is lovely, it has loads of flavour and is dead cheap.
In this recipe I make 250g go a long way as I’m broke this week. I would prefer to double the amount of fish that I used.
One of the fantastic things about smoked fish like Coley or Haddock is that they infuse any sauce with a great flavour, so if like me you are broke you can still get a few tasty dinners out of a small piece of fish.
You can substitute the Smoked Coley for Smoked Haddock or even Mixed Seafood.
Allergens : Contains Gluten & Lactose
Smoked Coley – 250g (use 450g if you can afford it)
Spring Onions – 4
Onion – 1 medium
Fish or Veg Stock Cube – 1
Milk – 1 pint
Butter or Margarine – 25g
Flour – 35g
Hint of Black Pepper from a Mill
Potatoes – 4-5 medium
Getting Started…You will need 1 medium to small pot, 1 wooden spoon, 1 green chopping board, 1 sharp knife. 1 cup or mug, 1 large oven proof dish or 4 individual pie dishes 1 baking tray and 1 ladle.
Pre-heat your oven to 170c or GM4
Heat the milk in the pot. Do it slowly esp if you aren’t using a heavy bottomed pot. Use the wooden spoon to stir it.
While it is heating peel and slice the onion then add to the milk in the pot.
Wash and slice the spring onions then add these too.
Add the stock cube and few turns of a pepper mill
Place the butter or margarine in the cup and melt in the microwave. It should take no more than 30 seconds.
Add the four and mix really well, this is called a Cowboy Roux. I weigh the butter in the cup then when it melts I weight the flour in it too. It works great once you zero the scales with the cup on it before you add the butter.
When the milk is almost boiled add half roux and stir with the wooden spoon, give it a minute and add more if not thick enough. The sauce should be like creamed rice.
Add the Smoked Coley and Stir.
Allow to simmer on a very low heat for a few minutes while you get your pie dishes ready.
Place them on the baking tray so it catches any drips and saves your oven.
Using the ladle fill each dish leaving about 3/4 full.
Peel the potatoes then slice as thinly as possible, I mean really thin if you can.
Layer the slices on top of the pie until you fill the the dish.
Bake in the preheated oven 170c GM4 for 30 minutes.
Categories:FishFish PieMain CourseSmoked Coley007
I’ve been following your fb page for over a year, always admiring your dishes, but tonight I finally got around to making 1! I can’t believe I left it so long. Coley is my favourite but this dish is delicious! It was meant to be for tomorrow’s dinner for the kids and I but I’m not sure if there will be any left! Looking forward to making some of your other dishes now!