Nothing reminds me more about my childhood than my mums homemade fish pie. It was a great way of using left overs as well as making us kids eat that dreaded white fish… Served with sweet carrot salad, boiled potatoes and melted butter it will be the kids favourite dinner!
‘What’s for dinner’ they ask when you pick them up from school. Yes, what’s fo dinner? Not a clue, and too hungry to think it properly through… Unless you have something planned. Or even better, pre made! This Norwegian fish pie can easily be made in the morning or even the day before. Boil up potatoes and quickly get together the carrot salad and you are all set for a filling, tasty and healthy dinner.
600 g cod fillet, bone and skinless.
3 tbs butter
3 tbs white plain flour
4 dl whole milk
3 middle sized eggs
breadcrumbs (we use griljermel that we buy from Totally Swedish)
Set the oven to 180 °C
Make the carrot salad.
Mix 400 g grated carrots with the freshly squeezed juice from one sweet orange. Leave in the fridge to set.
Make the pie.
Cut the fish fillet into dices
Make a béchamel sauce; melt the butter and add the flour, whisk until even. Add milk, little by little while whisking vigorously. If you use raw fish, make sure to make the sauce a bit ticker.
Leave to cool down a little before whisking in the eggs, then season with salt and nutmeg. I use a bit of white pepper too.
Add the fish into the sauce and blend carefully before pouring it all into a a ovenproof dish. Sprinkle with finely grated breadcrumbs (or griljermel if you have such a thing in the pantry).
Bake in the oven for 40 minutes, until the breadcrumbs are turning golden and crips. You can easily replace some of the fish with boiled macaroni and/or vegetables. If you use pre boiled fish, then check the pie after 30 minutes.
Serve the fish pie and carrot salad together with boiled potatoes and melted butter.