Fish pot (or fish pie)
Ingredients
- 350 ml milk
- 1 bay leave
- 100 g smoked fish (salmon, mackerel)
- 300 g cod fillet
- 100 g shrimps
- 2 leeks, cleaned, and sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp prepared mustard
- some finely grated lemon zest
- salt and white pepper
Method
- Heat the milk with the bay leave in a saucepan. Add the fresh and smoked fish and poach for 5 to 10 minutes. Remove the fish with a slotted spoon and set aside. Strain the milk and set aside. Melt the butter in a saucepan, add leek and cook for 5 to 10 minutes until soft. Add the flour and use the poaching milk to prepare a white sauce, stirring constantly. Season to taste with mustard, lemon zest, salt and pepper. Adjust thickness as required. Tear the poached fish into pieces, add fish and shrimps to the sauce and cook over low heat for 10 minutes.
Variations
If you can manage potato mash, make this into a fish pie. Place fish and sauce in a shallow baking dish, cover with buttery potato mash (made from 750 g potatoes) and bake at 200 °C for ca. 30 minutes.