Fish Pie with a twist

I am a huge fan of fish pie and most times I will be ordering fish pie if it’s on the menu. I tried this variation a couple of years ago when my friend Kathy cooked it while we were on a trip to the Lake District. I have tried it several times since then, can’t match the perfection of the time Kathy made it, but I keep trying! This is a no bake dish and Kathy served it with rice, it worked well. I made it today and served it with mash and that works too!

Ingredients:

For the Fish Sauce:

• off cuts of Fish (I used M&S Fish Pie Mix its 260gms of Salmon, Hake and Cod)
• 1 tbsp Thai Red Curry paste
• 1 onion (chopped)
• coriander leaves (chopped)
• 1 tbsp oil
• 100 ml lighter crème fraîche (you can also use cream, I prefer creme fraiche as it doesn’t split when cooking)
• salt per taste

For Mash:

• 4 Potatoes (I used King Edward potatoes)
• 1-2 tbsp of butter
• milk
• salt and pepper to taste.

Method:

For Mash:

Boil the potatoes until soft. Transfer while still hot to a bowl, add salt, pepper, butter and milk and mash until its a creamy consistency.

For Fish Sauce:

Heat a little oil and add the onions, fry till translucent.

Add the Thai red curry paste (at this point I added a little water to stop the onions and paste from burning, you can skip that). Fry till aromatic.

Add the fish mix and gently mix, let it simmer for a couple of minutes. Then cover and cook for 5 minutes (uncover half way to check and gently mix).

Add the crème fraîche and simmer for a few minutes.

Serve with mashed potatoes or rice, garnish with coriander leaves before serving.