Ingredients
750g Diced Fish pieces(salmon,white, smoked fish shrimps)
250g Quartered Mushrooms
100g Shreaded Carrot
100g Shreaded Leek
750Ml Fish Stock (using stock cube)
100Ml Cream
500g Mashed potatoes
1 Level Tablespoon Grain Mustard
50g Margarine
50g Plain Flour.
Method for roux
Melt margarine in a pot
Add in the flour and make a paste,allow to cool
Method for pie
Bring the fish stock to the boil
Add in the diced fish
Bring to the boil and simmer for 1 min
Remove the fish from stock
Place into a pie dish
Add in all the veg to the stock and simmer for 5 mins
Sprinkle in the roux while whisking
Bring to the required consistency
Pour sauce over the cooked fish and slowly mix through
Allow to stand for 10mins
Mix the grain mustard through the mashed potatoes
Using a piping bag, pipe the potato over the pie
Place into a pre heated oven
Bake until brown and crispy on top
Serve with stir fried fresh vegetables
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