Lactofree Fish Pie

Name: Lactofree Fish Pie
Total time: 1 h
Ingredients: 50 g Spreadable; 60 g plain flour; 600 ml milk Skimmed (Hot); 12 g black pepper; 2 bay leaves; 6 thyme Springs; 35 g Spreadable; 100 g white onions (Diced); 100 ml white wine; 500 ml White sauce; 2 g English Mustard; 100 ml cream; 30 ml lemon juice; 1 lemon zest (Finely Grated); 1 garlic (Finely Chopped); 10 g Chopped fresh parsley; 1 tbsp olive oil; 100 g panko breadcrumbs; 35 g Arla Lactofree Cheddar (Grated); 1 litre Warm water; 10 g salt; 50 g Spreadable; 100 ml milk (Skimmed); 500 g Peeled potatoes; 14 black pepper; 2 egg yolks; 1 nutmeg (To Taste); 250 g salmon Fillet (Cut into 25g Pieces); 250 Pollock or MSC cod Fillet; 8 Escalopes of monkfish Fillet (Cut into 25g Pieces)

1 h

The classic fish pie is a filling family favourite and makes for a wonderful dinner party dish. So why not ensure everybody can truly enjoy it to their hearts content? Our fish pie is made using our Arla lactose free ingredients to create a warming, hearty dish that everyone can enjoy.

Instructions

Step 1

For the White Sauce: Place the Skimmed Lactofree® dairy drink into a pan with the bay, pepper, thyme and bring to a simmer, leave to infuse for ten minutes, then pass through a fine sieve.

Step 2

Melt the spreadable in a pan on a low heat, add the flour and cook for five minutes stirring regularly. Pour the Skimmed Lactofree® dairy drink little by little into the flour and spreadable mix stirring all the time. Have the heat on low so it doesn’t burn.

Step 3

Add the salt and pepper and bring to a slow simmer, cook for five minutes on a low heat, then turn the heat off and pass through a fine sieve to remove any lumps. Finally, put into a clean bowl, cover with cling film and cool in the fridge.

Step 4

For the White Wine Sauce: Melt the spreadable in a pan on a low heat, add the onion and continue to cook on a low heat with a lid for five minutes so they sweat and don’t colour.

Step 5

Remove the lid then add the white wine and reduce by two-thirds.

Step 6

Add the white sauce, mustard, cream and lemon juice, simmer for two minutes stirring all the time then turn off the heat.

Step 7

Place into a clean bowl and cover with cling film to stop skin forming and place in the fridge.

Step 8

For the Parsley Crumb Topping: Place the crumbs into a food mixer with the lemon zest, garlic, parsley, salt and pepper and then blitz till coarsely chopped, this will be no more than 20-30 seconds. Place into a bowl and add the semi-hard cheese.

Step 9

For the Mashed Potato: Place the 1 inch diced potato into a pan with the cold water and 8g salt. Place the pan onto the heat and bring to the boil.

Step 10

Turn the heat down and then simmer for 30 minutes then tip the potatoes into a colander to drain really well.

Step 11

Place the potatoes back in the pan and dry out on a low heat for 1 minute then add the spreadable.

Step 12

Mash the potato, adding the remaining salt, pepper and warm Lactofree® Skimmed to bring it together.

Step 13

Take the pan off the heat then add the nutmeg and egg yolks and mix together. Put the mash into a piping bag with a large star nozzle.

Step 14

Finishing the Pie - Method 1: Once the sauce is made you have two choices of heating the fish pie, depending on whether you are in a hurry or not, as one method is a lot quicker than the other. For the first method you can take the hot sauce then whilst it is simmering on the stove add the seasoned fish starting with the cod and monkfish. Cook this for 1 minute then add the salmon fillets and cook for 2 minutes further.

Step 15

When this is done add the sliced spring onions to warm through for a few seconds. Add the chopped chives and dill and place this into a suitable pie dish.

Step 16

Pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180°C oven for 15 minutes till the crumb is melted and golden in colour.

Step 17

Finishing the Pie - Method 2: For the second method you can prepare the pie ahead of time if you have other plans and want to serve this later in the day or night. Place the fish in the cold sauce and pipe on the potato, this can then be kept in the fridge till you want to serve it.

Step 18

Pull the pie from the fridge 60 minutes before you want to re-heat it, pre-heat the oven to 180°C, then add the crumb topping.

Step 19

Cook for 25 minutes. This will take longer as it will be heating from a cold temperature.

Enjoy!

Tip

You can prepare this pie ahead of time and keep it chilled until you wish to eat it.

Ingredients

White Sauce

Spreadable	50 g
Plain flour	60 g
Milk Skimmed (Hot)	600 ml
Black pepper	12 g
Bay leaves	2
Thyme Springs	6

White Wine Sauce

Spreadable	35 g
White onions (Diced)	100 g
White wine	100 ml
White sauce	500 ml
English Mustard	2 g
Cream	100 ml
Lemon juice	30 ml

Parsley Crumb Topping

Lemon zest (Finely Grated)	1
Garlic (Finely Chopped)	1
Chopped fresh parsley	10 g
Olive oil	1 tbsp
Panko breadcrumbs	100 g
Arla Lactofree Cheddar (Grated)	35 g

Mashed Potato For The Topping

Warm water	1 litre
Salt	10 g
Spreadable	50 g
Milk (Skimmed)	100 ml
Peeled potatoes	500 g
Black pepper	14
Egg yolks	2
Nutmeg (To Taste)	1

To Finish The Pie

Salmon Fillet (Cut into 25g Pieces)	250 g
Pollock or MSC cod Fillet	250
Escalopes of monkfish Fillet (Cut into 25g Pieces)	8
Chopped chives	2 tbsp

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