- Mixed seafood 250 g
- Carrot 2 oz
- Peas 100 g
- White potato 3 lge
- Onion 1 sm
- Butter 1 tbs
- Flour 2 tbs
- Vegetable oil 2 tbs
- Milk 400 ml
- Lemon 1 sm
- Bay leaves 2 pce
- Salt 2 pin
- Dill 1 tbs
- Lemon juice 3 tbs
Pour the milk into a thick-bottomed saucepan then add in the 1/2 lemon, bay leaves, 1 tsp of salt, and the mixed seafood. Boil for 8 minutes on low or until the fish is fully cooked.
By using a sieve pour off the milk you used to cook the fish. Make sure to hold onto that! In the meantime peel, wash, and chop the potatoes. Place them in a saucepan and cook until soft. Once a fork can easily go through the potato pour the excess water off. Season it with salt to taste.
Chop the onions very finely and slice the carrots. Take a saucepan, add in 1 tbs of butter along with the onion. Once the onion is translucent add in the carrots and cook for an additional 5 minutes.
Remove the carrots and onion from the saucepan. Add in 2 tbs of vegetable oil and the flour. Stir vigorously, then add in the sieved through milk that was used to cook the fish earlier. Slowly add the milk to the flour and whisk until completely smooth. If it's a little too thick add a little bit more milk or water to loosen the texture.
Once the consistency is right add back the carrot onion mix and the fish along with the frozen peas.
Preheat the oven to 180 Celcius degrees.
Season the fish pie base with fresh lemon juice, dill, salt, and pepper. Take an ovenproof baking tray and lay the fish pie base into it. Mash the cooked and seasoned potatoes. Spread the mash over the fish pie base. Place the fish pie on a baking tray as it may bubble out on the side of the baking tray during cooking. Bake for about 15 minutes or until the potato turns golden on the top.