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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.

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