Easter Fish Pie Recipe
How to make Easter Fish Pie
Method
- Boil your potaoes and mash to your desired liking.
- Preheat the oven to 200°C (180°C fan-forced).
- If using skin-on salmon fillets, remove the skin.
- Chop all the fish into medium-sized chunks. Put them into an ovenproof dish.
- Add cream, bechamel sauce, lemon juice and parsley together into a bowl, then pour over the fish and mix well. Season lightly with salt and pepper.
- Spread the mashed potato over the fish, sprinkle with the grated cheese and bake in the oven for 40 minutes, or until golden brown.
- Meanwhile, cook the peas and sweetcorn in some salted, boiling water, drain and serve with fish pie and lemon wedges.