Fish Pie with Egg and Cornflakes Topping
Ingredients
- 1 tbsp. oil
- 1 onion chopped
- 1 carrot chopped
- 1 tbsp fresh celery chopped
- 1 garlic chopped
- 2 small spring onion or baby leeks chopped
- 100 g smoked trout cut into small pieces
- 300 g fresh fish cut into bite-sized chunks
- 120 ml white wine
- 175 ml cream
- 1 egg boiled and peeled
- 50 g/2 oz cornflakes lightly crushed
- 25 g/1 oz breadcrumbs or chopped day old bread
- 2 tbsp flat-leaf parsley chopped– optional
- salt and freshly ground black pepper
Method
- In a saucepan, over medium heat, drizzle the oil and add the onion, carrots, celery, garlic and leeks. Sauté for 2-3 minutes until translucent. add the smoked fish and diced fish. stir once. Then, Add the white wine and cream. Season well and bring to the boil. Simmer for 3-5 minutes until the fish turn opaque and flaky. Remove from the heat and transfer into the ceramic dish.
- Next, prepare the toping. In a bowl, combine the bread crumb with the cornflakes, boiled egg, herbs if using and a drizzle of oil. Season well with salt and pepper.
- Scatter the mixture over the fish and place immediately in the oven for 15-20 minutes until piping hot and crispy.
- Remove from the oven and serve immediately with a side of crisp salad leaves!
