Ingredients with Measurements:
- 500g white fish fillets, cut into chunks
- 200g smoked salmon, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp flour
- 500ml milk
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp dried thyme
- Salt and pepper, to taste
- 750g potatoes, peeled and sliced
- 50g butter
- 50ml milk
- 50g cheddar cheese, grated
Special equipment needed:
- Large saucepan
- Baking dish
- Potato masher
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. In a large saucepan, melt 2 tbsp of butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the flour and stir well to combine. Gradually pour in the milk, stirring constantly, until the mixture thickens.
4. Add the Dijon mustard, lemon juice, dried thyme, salt, and pepper. Stir well.
5. Add the white fish and smoked salmon to the saucepan and stir gently to combine.
6. Transfer the fish mixture to a baking dish.
7. In a separate saucepan, boil the sliced potatoes until tender. Drain and mash with 50g of butter and 50ml of milk.
8. Spread the mashed potatoes over the top of the fish mixture in the baking dish.
9. Sprinkle the grated cheddar cheese over the top of the mashed potatoes.
10. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
180°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Substitutions for ingredients:
- White fish fillets: any firm white fish such as cod or haddock
- Smoked salmon: cooked prawns or shrimp
- Dijon mustard: wholegrain mustard or English mustard
- Cheddar cheese: any hard cheese such as Parmesan or Gruyere
Variations:
- Add chopped vegetables such as carrots, peas, or sweetcorn to the fish mixture
- Use sweet potatoes instead of regular potatoes for a healthier twist
- Top with breadcrumbs instead of mashed potatoes for a crunchy texture
Tips and tricks:
- Use fresh fish for the best flavor
- Be gentle when stirring the fish mixture to avoid breaking up the fish chunks
- Add a splash of white wine to the sauce for extra flavor
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
Reheat in the oven at 180°C for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Kilcummin Fish Pie in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Green beans
Troubleshooting advice:
- If the sauce is too thick, add more milk until it reaches the desired consistency.
- If the mashed potatoes are too dry, add more butter or milk.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the fridge and consume within 2 days.
Food history:
Kilcummin is a small village in County Kerry, Ireland. This fish pie recipe is a traditional Irish dish that has been passed down through generations.
Flavor profiles:
Creamy, savory, and slightly smoky.
Serving suggestions:
Serve the Kilcummin Fish Pie with a glass of white wine for a complete meal.
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Region: Irish