This is really a deconstructed Fish Pie without the topping. I had intended on using white fish but found a packet of fish pie mix and a bunch of parsley in the reduced section of the supermarket and thought " why not use that instead" I was not disappointed as it was delicious. I love how the rich colours of the fish stand out against the creaminess of the sauce and then adding the extra green veg deepens the colour of it. This is easily adapted to suit you and your families tastes by using a different fish, adding some prawns or just a plain white sauce rather than the parsley sauce. You could also add some cream for a touch of luxury. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Chop the Onion.
Chop the Parsley finely.
Add the butter to a pan on a medium heat. Add the onion and celery and fry till soft. Add the garlic. Stir through.
Mix the cornflour into a paste with some of the fish stock and add to the pan along with the rest of the stock.
Add the milk.Bring to a boil, Whisk till the sauce thickens. then lower the heat, till its gently simmering. Add the parsley and S&P. Stir through.
Add the fish pieces into the sauce.
Cook for 4-5 mins
Add more milk (can use water) if needed.
Add the Spinach.
Stir through.
Add the Frozen Peas.
Stir through.
Add the lemon juice Cook for a further 2 mns.
Taste and adjust the seasoning if required.
Serve hot with baked new potatoes and a Spinach and tomato salad.
Easy Swaps:-
Fish pie mix for white fish.
Fish stock for vegetable.
Fresh parsley for dried-(2tbsp).
Frozen peas for fresh or tinned.
Cornflour for Pl. Flour
Tip:- Add a swirl of cream for a touch of luxury.
Servings 4