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.

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Descriptions

Directions

Step 1

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.

Step 2

Pre-heat your oven to 170c or GM4

Step 3

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.

Step 4

While it is heating peel and slice the onion then add to the milk in the pot.

Step 5

Wash and slice the spring onions then add these too.

Step 6

Add the stock cube and few turns of a pepper mill

Step 7

Place the butter or margarine in the cup and melt in the microwave. It should take no more than 30 seconds.

Step 8

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.

Step 9

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.