fish and broccoli pie

fish pie filling

using up: a head of broccoli, some smoked trout

A while back when we were in Costco, we were offered a sample of hot smoked trout.  It was delicious; like sheep, we bought a bag, and I wrapped each fillet separately and put it in the freezer.  I completely forgot about it until I was trying to make space for the mega chicken cookout last weekend, and then I made a mental note.

Thankfully, I managed to retain this note long enough to think about the fish when I needed to use up the broccoli, and this is what I did.  I’m afraid it used a lot of pans, and was a lot of faffing, but it was worth it.  Note the wonderful old battered white and blue enamel dish I cooked it in – I love that dish.

Put some potatoes on to boil for the mashed spud topping.  If you put them in the bottom of the steamer, then you can steam the broccoli on the top, as I did.  Otherwise you’ll have to use yet another pan for the broccoli.

Poach the fish in some milk for about 4-5 minutes, depending on the thickness of the fillet.  Lift out with a fish slice (!), set on a plate, and *keep the milk*.

Chop an onion very finely (I used a red one, for prettiness, but a white would be fine)., and sauté in some butter until soft.  Add some flour to make a roux, then complete a sort of onion sauce by adding the milk from the fish.

Flake the fish into chunks, removing the skin; I gave it to the cats, but they were unimpressed.  Combine with the broccoli and onion sauce.  I added some chopped parsley from the garden.

Put in an ovenproof dish, top with mashed potato, and cook at gas 6 or so for about 20 minutes, until the potato is browned.

A lot of messing about, but *well* worth it.