Fish pie with béchamel sauce
Tasty and nourishing fish pie can be a great idea for substantial breakfast or, combined with fresh herbs and vegetables salad, provide for a full-blown lunch. You can choose chum, humpback salmon, mackerel or cod as your main ingredient. Béchamel sauce is easy to make, works great with meat or fish and will make the pie rich. This fish pie will help tune in to happy thoughts about upcoming vacation at the sea. Enjoy your meal!
Daria Boronina, photographer.
300 gr flour
150 gr butter
8 tbsp water
pinch of salt
500 gr fish (boiled, baked or smoke cured)
50 gr flour
50 gr butter
650 ml milk
handful of almonds
slice of bread
few sprigs of parsley
freshly ground pepper
To make the dough put cold butter, salt and flour in a food processor and chop to make butter pieces size of hazelnut. Make a well in the butter crumble and pour ice cold water in, then knead into a tight dough.
We can start making the béchamel. Put butter in a sauté pan, melt and warm thoroughly on low heat. Pour flour into the melted butter and sauté for 5-7 minutes, until you start feeling a nice nutty smell. Add milk, a little at a time, each time stirring well to avoid forming lumps. Cook for a few minutes.
If you are using boiled or baked fish, add some salt to the sauce. If it’ll be smoke cured fish, there’s no need to salt the sauce, as that kind of fish is already quite salty. Cover the sauce with cling wrap to avoid skin forming.
Skin and de-bone fish.
Roll out the dough and put it into a pan, making small edges (27 cm pan would be perfect, or you could bake the pie on a baking tray). Cover the dough with pieces of fish and pour the sauce over. The amount should suffice for the whole pie, to cover all the fish. For the topping grind nuts in a food processor, then add bread and grind the mixture together. Add parsley, season with pepper and stir. Sprinkle over the pie.
Bake at 180 degrees for 35-40 minutes.