This Fish Pie is one of those Pies I made for Anandabazar Patrika in the month of December ’17. I’ve done this many times and got happy feedback always from the table. I like to make this Pie with Bhetki/Barramundi fish fillet especially because it tastes best particularly with Bhetki. I hope you’ll enjoy making it by following this easy recipe. 🙂
- Fish fillet- 250g
- Prawns (medium sized)- 125g
- Fresh Dill- 2 tsp (chopped)
- Onion- 1 medium sized (sliced)
- Onion- 1 medium sized (cut into 2 equal halves)
- Garlic- 4-5 cloves (chopped)
- Garlic- 4-5 cloves (whole)
- Kasundi/Bengali mustard sauce- 2 tsp
- Milk- 200ml
- All-purpose flour/Maida- 2tbsp
- Bay leaves- 2
- Whole black peppercorns- ½ tsp
- Cheddar chesse- 4 tbsp (grated)
- Boiled potatoes- 4
- Vegetable oil- 1 tbsp
Grease a pie dish with butter and keep aside.
In a saucepan, add fish, prawns, ½ tsp of salt, black peppercorns, bay leaves, garlic cloves, onion halves and milk. Boil on medium heat until the fish fillets become tender. Remove from the heat, discard the spices, onions and garlic. Keep the fish and prawns separated from the poached milk.
Place the boiled fish fillets into the pie dish, with a fork shred them gently, now add the prawns, keep aside.To make the sauce heat 2 tbsp of butter and oil in a frying pan. Add sliced onions, sauté until translucent. Next to add garlic, stir for a few seconds. Add maida, mix and stir on low heat until light brown in colour. Add the poached milk into this, mix quickly. Next to add kasundi and dill. Mix well and pour the thickened sauce into the pie dish.
Preheat the oven to 200°C. Mash the potatoes smoothly with 2 tbsp of melted butter, cheese and seasonings. Spread the potato mash on top of the fish layer (by using an icing bag you can pipe this potato mash as well), add some melted butter on it. Bake for 20 minutes or until golden brown on the top.
Remove and serve immediately.
You can pair this Fish Pie with Wine and Salad.