Smoked fish pot pies
Give your usual fish pies a sophisticated variation with this smoked fish version. They can go straight from the oven to the table in pretty individual dishes a
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Cooking tools:
- Saucepan
- Pot
- Colander
- Stove
- Microwave
- Mixing bowl
- Potato masher
- Wooden spoon
- Oven
- Flameproof dish
- Baking sheet
- Fork
- Grater
Ingredients
- 750 grams (1½ pounds) smoked cod fillets
- 2 cups (500ml) milk
- 1 bay leaf
- 6 black peppercorns
- 1 kilogram (2 pounds) coliban potatoes, peeled, chopped coarsely
- 50 grams (1½ ounces) butter, softened
- 20 grams (¾ ounce) butter, extra
- 1 brown onion (200g), chopped finely
- 1 clove garlic, crushed
- 1/4 cup (35g) plain (all-purpose) flour
- 2 1/2 cup (625ml) milk, extra
- 1 cup (120g) frozen peas
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 2 hard-boiled eggs, quartered
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