Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. potatoes, peeled and chopped
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup milk
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 1 egg, beaten
- 1 tbsp. olive oil
Special equipment needed:
- Large pot
- Medium saucepan
- Mixing bowl
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until tender. Drain and mash with a little butter and milk. Set aside.
3. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the flour and stir until combined.
5. Slowly pour in the milk, stirring constantly until the mixture thickens.
6. Add the thyme, salt, and pepper. Stir in the fish and peas.
7. Transfer the fish mixture to a 9-inch pie dish.
8. Spoon the mashed potatoes on top of the fish mixture, spreading it evenly.
9. Brush the beaten egg over the mashed potatoes.
10. Bake for 30-35 minutes, or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Any white fish can be used instead of Fodòm.
- Sweet potatoes can be used instead of regular potatoes.
- Fresh peas can be used instead of frozen peas.
Variations:
- Add chopped carrots or celery to the fish mixture for added flavor and nutrition.
- Use a mixture of white fish and smoked fish for a more complex flavor.
- Add grated cheese to the mashed potatoes for a cheesy twist.
Tips and tricks:
- Make sure the fish is cut into bite-sized pieces for even cooking.
- Use a fork to create a pattern on the mashed potatoes for a more decorative look.
- Serve with a side salad or crusty bread for a complete meal.
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 for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Fodòm Fish Pie in the pie dish for a rustic look, or transfer to individual plates for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the mashed potatoes for a pop of color.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the mashed potatoes are too thick, add a little more milk or butter to thin them out.
- If the fish mixture is too thin, add a little more flour to thicken it up.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fodòm Fish Pie is a traditional dish from the Scottish Highlands, where fish and potatoes are staple ingredients.
Flavor profiles:
The Fodòm Fish Pie is savory and comforting, with a creamy fish filling and a crispy mashed potato topping.
Serving suggestions:
Serve the Fodòm Fish Pie as a main course for a cozy family dinner or a special occasion.
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