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Saturday, April 23

Smoked fish pie

Sauce
Onion, small, peeled
1
Garlic clove
2
Bay leaf, small
1
Heavy cream
1 cup
Butter
2 tablespoons
Flour, all-purpose
1 tablespoon
Pie
Butter
2 tablespoons
Onions, finely chopped
2
Mustard, powdered
1 teaspoon
Haddock, Finnan Haddie, or salmon, smoked, unsliced, cut into 1-inch cubes
1 ½ pounds
Peas, fresh, shelled
1 cup
Salt

Pepper, white

Top
Potatoes, boiled until soft
2
Butter
2 tablespoons
Heavy cream
½ cup
Salt

Pepper, freshly ground
Sauce
  1. Preheat oven to 400°F.
  2. Stuff garlic into onion, and add to saucepan with cream.
  3. Bring to a boil over medium heat, remove from heat, and then set aside to infuse for 15 to 20 minutes.
  4. Strain the infused cream into a small bowl, and wipe out the pan.
  5. Melt butter in the pan over low heat, and whisk in the flour; stir for about 1 minute to make a roux.
  6. Slowly pour the strained cream into the roux, and cook, stirring, for another minute or so.
Pie
  1. Melt butter in a large saucepan over low heat, add the onions and cook, stirring frequently, for 12 to 15 minutes or until soft, but not browned.
  2. Remove pan from heat, and stir in sauce, mustard, fish, and peas, mixing together well.
  3. Season to taste with salt and pepper.
  4. Transfer mixture to a casserole dish, and then spread the mashed potatoes on top.
  5. Season the top of the potatoes lightly with salt and pepper.
  6. Bake for 40 to 45 minutes, or until the top has turned golden brown.
Recipe from The Country Cooking of Ireland.

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