Fish pie, in a couple of easy steps. First, Smoked Haddock, Salmon and assorted fish pieces seasoned and poached in Soya milk and Olive Oil with a Bayleaf.
Mash made from a few King Edwards, boiled with some Rosemary, then mashed with the cooking liquid, a little more Olive Oil, and some Wholegrain mustard. Baked at 200 for about 30 mins, and grilled at the end to brown the top.
Served with a smattering of fresh peas, and a dollop of Ketchup. Ok, so the kids turned up their noses. But we did our best. And the grown ups were very happy.
