Ingredients with Measurements:
- 500g white fish fillets
- 500g potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
- Potato masher
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil. Add the sliced potatoes and cook until tender, about 15 minutes. Drain and mash the potatoes with a potato masher.
3. In a separate pan, sauté the chopped onion and minced garlic in butter until soft and translucent.
4. Add the flour to the pan and whisk to combine. Cook for 1-2 minutes until the flour is lightly browned.
5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes until the sauce thickens.
6. Season the sauce with salt, black pepper, and nutmeg.
7. Add the white fish fillets to the sauce and cook for 5-7 minutes until the fish is cooked through.
8. Transfer the fish and sauce to an oven-safe baking dish.
9. Spread the mashed potatoes over the top of the fish and sauce mixture.
10. Sprinkle grated Parmesan cheese and breadcrumbs over the top of the mashed potatoes.
11. Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 14g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- White fish fillets can be substituted with salmon or cod.
- Parmesan cheese can be substituted with cheddar or mozzarella cheese.
Variations:
- Add chopped vegetables such as carrots, peas, or corn to the fish and sauce mixture.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a layer of sliced tomatoes or bell peppers on top of the fish and sauce mixture before adding the mashed potatoes.
Tips and tricks:
- Make sure to season the sauce well with salt, black pepper, and nutmeg to enhance the flavor.
- Use a whisk to prevent lumps from forming in the sauce.
- Let the fish pie cool for a few minutes before serving to prevent the sauce from being too runny.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through.
Presentation ideas:
- Serve the fish pie in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Roasted root vegetables
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the mashed potatoes are too dry, add a splash of milk or butter to make them creamier.
Food safety advice:
- Make sure to cook the fish until it is fully cooked through to prevent foodborne illness.
Food history:
- Béchamel sauce is a classic French sauce made from butter, flour, and milk. It is commonly used as a base for many other sauces and dishes.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy as a comforting and filling meal.
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Region: British