Cheesy Fish Pie
|Grated hard cheese||1 Tablespoon|
|Lime juice||2 Teaspoon|
|Firm white fish||750 Gram, filleted (Use Any Fish Of Choice)|
|Bay leaf||1 (Tej Patta)|
|Fat free milk||1 1⁄2 Cup (24 tbs)|
|Chopped coriander leaves/Chopped parsley||1 Tablespoon|
|Plain flour||1 Tablespoon (Maida)|
|Freshly ground black pepper||1⁄2 Teaspoon|
Scrub potatoes and wash egg.
Place potatoes and egg in a pan.
Pour boiling hot water over them.
Place pan over high heat and boil for 10 minutes.
Remove egg, cover pan and continue boiling potatoes for another 5 minutes.
Peel egg and chop.
Peel potatoes and grate into a bowl.
Add egg, cheese and lime juice and mix gently.
Wash fish, drain and place in a pan over moderate heat with bay leaf, milk and coriander leaves or parsley.
Cover pan and simmer for 5-6 minutes till fish is cooked.
Strain milk into a jug.
Reserve fish and discard bay leaf and herbs.
Melt butter in the same pan over gentle heat.
Add flour and stir till well blended.
Pour in reserved milk, and cook stirring continuously to form a smooth sauce.
Sprinkle in salt and pepper.
Taste and adjust seasoning.
Lay fish in a baking dish, pour sauce over it and top with potato, egg and cheese mixture.
Place tray under a medium-hot grill and grill for 12-15 minutes till brown and crusty.
Serve hot with a green salad.