Tour Scotland
Home Page

Eyemouth Fish Pie

12 oz fresh white fish filleted (cod, haddock, whiting or sole) (350 g)
1 tbsp finely chopped  shallots    
Half pt milk (250 ml)        
2 eggs, hard boiled      
3 large tomatoes, skinned

For the sauce -
Strained cooking liquor from the fish
1 oz flour (25 g)
1 oz butter (25 g)

For the topping -
1 and half Ib cooked mashed potatoes (750 g)
2 oz grated cheese (50 g)
1 oz butter (25 g)
2 tbsp breadcrumbs
Put fish in a pan with milk, shallots and seasoning. Cover and simmer very gently for about 5 minutes. Cool.
Make up the sauce now by melting the butter in a pan and adding the flour. Stir for a few minutes over a gentle heat without colouring. Then add the strained cooking liquor gradually and a little white wine, if available. Check seasoning and add fish and shallots. At this point slice the eggs and tomatoes. Put a layer of fish mixture, then hard-boiled eggs and tomatoes into a 2-2 and half pt pie dish (1 L-1 and a half L) till it is full. Beat the cheese and butter into the potatoes, check seasoning and spread on top. Sprinkle with breadcrumbs and brown under the grill.

Return To Scottish Cooking

Tour Scotland
Tour Edinburgh
Tour Island Of Skye

Rent A Self Catering Hoilday Cottage In Scotland

Share This Tour Scotland Web Page

Top Destinations
Tour Europe