Scrumptious fish pie with Dulse
An easy fish pie recipe is a winner in many households: nutritious (especially when it features seaweeds), one plate meal and ultimate comfort food!
750g assorted fish (gurnard, cod, salmon, prawns & scallops)
4 cups milk
2 bay leaves
1/4 cup plain flour
3 green onions thinly sliced
Sea Salt & freshly ground pepper
2 tbsp Dulse flakes or chopped leaves
mashed potatoes, seasoned with salt, pepper & butter or cream.
Garnish (optional): 50g panko crumbs mixed with 30g melted butter
Warm oven to 180 C. Poach the fish lightly in milk with the bay leaves & salt/pepper. With a slotted spoon, place the fish in an ovenproof dish. Set aside.
Make a Bechamel sauce:
Melt butter in a saucepan, and add green onions. Cook over medium heat until foaming. Add flour. Cook stirring for 1-2 minutes until bubbling. Remove from heat. Slowly add the strained poaching milk, whisking constantly, until smooth. Return to heat and cook, stirring until the sauce comes to a boil, thickens and coats the back of a spoon. Add Dulse and gently combine with the fish mixture. Cover with mashed potatoes, dot with butter (or with the panko crumbs mix) and bake for about 30 minutes until browned