Fish & finger pie

Name: Fish & finger pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 200 grams plain flour; 100 grams cold butter; 50 grams rolled oats; 50 grams hard cheese, grated - be careful; 500 grams skinless and boneless white fish; 2 larges carrots; 100 grams frozen peas; 400 grams cooked and peeled prawns, thawed if frozen; 50 grams butter; 50 grams plain flour; 450 milliliters milk; 30 grams chopped parsley; 1 serving pepper; 1 bay leaf

If you have roughly 1 hour to spend in the kitchen, Fish & finger pie might be Users who liked this recipe also liked Fish finger torpedoes, Fish finger tacos, and Homemade fish finger sarnie.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Place the flour in a large mixing bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Mixing Bowl

Cut the butter into small pieces and add to the flour.

Ingredients you will need

Butter

All Purpose Flour

Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins.

Ingredients you will need

Breadcrumbs

Butter

All Purpose Flour

Oats

Add the cheese and stir until mixed together well. Set this aside as you prepare the filling.

Ingredients you will need

Cheese

Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger.

Ingredients you will need

Carrot

Cod

Equipment you will use

Oven

Put the carrots in the same dish as the cod, then add the peas and the prawns.

Ingredients you will need

Carrot

Shrimp

Peas

Cod

Place the butter into a saucepan and allow to melt over a medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste.

Ingredients you will need

All Purpose Flour

Equipment you will use

Sauce Pan

Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste.

Ingredients you will need

Double Cream

Pepper

Sauce

Milk

Equipment you will use

Wooden Spoon

Sauce Pan

Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas.

Ingredients you will need

Bay Leaves

Carrot

Parsley

Sauce

Fish

Peas

Sprinkle the topping you made earlier over the fish and sauce.

Ingredients you will need

Sauce

Fish

Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy.

Equipment you will use

Oven

Remove from the oven and serve with crispy salad or mashed root vegetables

Ingredients you will need

Root Vegetable

Equipment you will use

Oven

Equipment

Ingredients

Servings:

hard cheese, grated - be careful 500grams

skinless and boneless white fish 2larges

carrots 100grams

frozen peas 400grams

cooked and peeled prawns, thawed if frozen 50grams

butter 50grams

plain flour 450milliliters

milk 30grams

chopped parsley 1serving

pepper 1

bay leaf

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.