Fish Pie from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Jennifer Paters
Like most people, I always welcome fish pie as one of the most comforting of foods. This is rather a grandiose one and is splendid to eat on Good Friday after a day of fasting, or on Christmas Eve ...
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Ingredients
- 450 g/1 lb coley fillet
- a big bunch of parsley, chopped
- 4 tsp anchovy essence
- 115 g/4 oz Parmesan, freshly grated
- 3 tbsp plain flour
- 1 large Spanish onion, thinly sliced
- 1 bayleaf
- 1½ pints milk
- salt
- freshly ground pepper
- 115 g/4 oz butter plus extra for the top
- grated nutmeg
- 6 scallops
- 450 g/1 lb smoked haddock filled
- 1-1.3 kg/2-3 lb fresh spinach
- 225 g/8 oz fresh peeled cooked prawns
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