Fish pie with soufflé crouton topping Archive
A classic pie of fish in white sauce, topped with a simple bread and soufflé style topping. Equipment: You will need a 1.5 litre/2½ pint shallow, wide-based, ovenproof dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Ingredients
- 50g/1¾oz butter, plus extra for greasing
- 1 leek, thinly sliced or chopped
- 50g/1¾oz flour
- 600ml/20fl oz hot milk
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 350g/12oz fresh haddock, skinned and cut into evenly sized cubes
- 350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes
- 3 hard-boiled eggs, each cut into 4 or 8 wedges
- 1 small (400g/14oz) loaf white bread (about 2-3 days old)
- 50g/1¾oz full fat cream cheese
- 75g/2½oz butter
- 75g/2½oz mature cheddar, grated
- 1 large free-range egg white
- salt and freshly ground black pepper
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