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Since I closed my restaurant I have a little home catering business and prepare one entrée a week for Friday delivery/pick up. Good Friday's offering is a simple but delicious fish pie, a fishy variation of the traditional Shepherd's Pie.
Firm white fish (tuna, mahi-mahi or similar) cut into chunks (1/4-1/2lb per person)
Heavy cream
A good lobster base (Minor's is my choice)
Dash of hot pepper sauce or cayenne (optional)
A mix of red and white potatoes
Milk
Minced garlic
Salt, black pepper
Grated sharp Cheddar cheese
Put the fish into a heavy saucepan, add heavy cream about half way up the fish, and lobster base. Bring to a boil, gently stirring; turn off heat, add hot sauce/cayenne if desired, cover and leave to cool.
Wash and cut (don't peel) the potatoes, boil in salted water until tender, drain. Add lots of butter, minced garlic and pepper to taste. Mash with milk.
In an oven-proof dish, top the fish base with the mashed potatoes, smother with the Cheddar and pop into a 350 oven until the cheese is melted. (You can make ahead and also microwave to heat).
Questions: How many potatoes or #'s of potatoes? How much cheese? Is the milk whole or 2%?
Can you prepare ahead, refrigerate and then bake through?
Thanks!
# of potatoes depends on how much of the fish base you're making - I usually figure on the equivalent of one LARGE potato for each serving. Cheese - figure on 1/2 cup per serving and definitely whole milk but you can use 2% if that's what you usually have around. Yes, it can definitely be prepared ahead. When I package it up for my customers it's made ahead and I put each component into a separate container so they can put it together in their own baking dishes.
Sorry to be vague with quantities but I'm a "handful of this and a handful of that" cook!
Forget making your recipe , I'd rather go to the Virgin Islands and pick one up
No problem - let me know when you're coming and it can be arranged!
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