Clonakilty Blackpudding Topped Fish Pie

By Clonakilty Black Pudding

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Traditional Family Fish Pie

Perfect Fish Pie with Mashed...

Ingredients

200g Clonakilty Blackpudding
800g Fish – Haddock, Smoked Cod, Salmon
200g Frozen Green Peas
2 Hard Boiled Free Range Eggs (optional)
600ml Full-fat Milk
1 Small Onion Quartered
4 Cloves
2 Bay Leaves
100g Butter
50g Plain Flour
Salt and Pepper
1 Kg potatoes peeled and halved
Flat Leaf Parsley, Chervil, Chives

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Preheat oven to 180°C.

Step 2

Place the potatoes in a pan of cold water and bring to a gentle boil. Cook for 10-12 minutes until tender. Drain and allow dry out over a low heat. Set aside for use later

Step 3

To make the béchamel sauce:

In a pan infuse the milk with an onion pique (quartered onions, studded with cloves and bay leaves) by bringing to a gentle boil.
In a separate pan make a roux by melting the 50g of butter and mix with the 100g of flour, cook out for a few minutes over a medium heat.

Add small amounts of the infused milk to the roux mix until each time you are left with a smooth sauce. Continue until all the milk has been added, season and add finely chopped parsley and chervil through the sauce for extra flavour.

Step 4

Cut the fish into equal generous pieces and mix into the prepared béchamel.

Step 5

Add the frozen green peas and place the fish mixture into a deep oven proof dish. Optional – slice the hardboiled eggs and place on top of the fish mixture.