Fisherman's pie

Ingredients for Fisherman's pie

Instructions for Fisherman's pie

To prepare the Fisherman's pie recipe, please follow these instructions:

Pour the fish into milk or half milk and water and allow it to cool in the liquid. Place the liquid in a measuring cup and spice up with water if necessary until 3 dl. moisture.

Low bechamel sauce:
Pour the milk into a thickened pot and add onion bay leaf, whole peppercorns, muskat and parsley. Put on the lid and warm it up over low heat for approx. 10 minutes, do not boil. Take the pot off the fire and let it stand for 10 minutes under the lid. Say the milk and set it aside.

Make a bowl of butter and flour by melting the butter in a deep forehead, it must not turn brown. Add flour and stir over low heat.

Add gradually the sieved milk and stir until the mass becomes thick. Add spices to taste.

Put tomato and mushroom slices at the bottom of a piefad. Remove the skin from the fish and divide it into smaller pieces. Mix the fish in the sauce and pour the mixture onions and mushrooms.

Boil the potatoes and mash them through a sieve, mix some eggs and milk and spice. Sprinkle the mash over the fish mixture with a syringe and finish with butterballs.

Put the pie in the oven for approx. 25 minutes.