We have all eaten fish pie, but have you tried smoked fish pie with coconut milk. It takes this pie to another level. I also love using smoked Mackerel, this fish like salmon, is oily and high in omega 3 and 6 fatty acids. Our body does not produce these essential fatty acids. They are really important for us and helps reduce heart disease, maintains nerves and brain function, builds healthy cells. It comes from fatty fish like Salmon, mackerel and tuna, walnuts and flaxseeds.
Best to make the white sauce and add the fish, then cool completely before adding the potatoes. Otherwise the fish will keep cooking. So you can make it in the morning and top with potatoes later in the day ready to bake before serving.
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Smoked Fish Pie Recipe
50 gr butter
75 gr butter
75 gr plain flour or rice flour
1 leek sliced or onion chopped
800 ml coconut milk heated with 2 tbsp mustard seeds
200 ml water - if needed
Himalayan salt / pepper
4 smoked fish fillet - boned and break up fish to small pieces
2 cups peas
Potatoes for mashing
Butter / milk
option grated cheese to topping
Method
1 - Cook potatoes, drain, season and mash
2 - In a large pot - melt 50 gr butter on low and cook leeks with the lid on for about 10 minutes.
3 - Add 75 gr butter - melt and add flour, cook on low until grainy.
4 - Using a wooden spoon and then whisking, as you slowly pour in warmed coconut milk, adding the 200 mls of water if it is to thick.
5 - Cook for 5 mins on low, stirring . Season with salt / pepper - taste
6 - Remove and add pea’s and fish, stir in gently.
7 - Pour into an oven proof dish or leave in your pot (if it can go in the oven) COOL (otherwise the fish will keep cooking when you put the potatoes on top)
8 - Top with potatoes. Dob butter on top and cheese if you like
9 - Cook 200 c 30 mins or until brown
