LOCAL CHEF RYAN BROKENBROW'S RECIPE
Fish and Chip Pie with Minty Peas
Celebrating the ultimate British staple and comfort food, this recipe combines a warming comforting pie with classic fish and chips - weird perhaps but also wonderful - familiar flavours and a delicious alternative to the original.
Ingredients
- 50g x Butter
- Plus 25g extra
- 50g x Plain Flour
- 500ml x Milk
- 650g x Mawgan Bay Mixed Seafood
- 2 tbsp x Olive Oil
- 2 x White Onion, chopped
- 1 x Small Bunch of Flat Leaf Parsley
- 1 x Small Bunch of Dill
- 1 x Lemon
- 1kg x Potatoes
- 200g x Frozen Peas
- 10 x Mint Leaves
- 1 tsp x Paprika
- Seasoning
Romeo and Juliet Sparkling Brut Prosecco
Print this recipe
Heat the oven to 190C/170C Fan/gas mark 5.
Make a classic white sauce by melting 50g butter in a pan. Add the flour and combine, cookout for 2 minutes then slowly add the milk to create a thick sauce. Once thick, turn off the heat.
Put the fish mix through the sauce.
Season and add chopped dill, parsley and nutmeg.
Dice the onion and fry off for a few minutes then add that to the fish and sauce mix.
Chop the potatoes into chips. In a bowl coat with olive oil, paprika and seasoning.
Put the fish mix in an ovenproof dish, cover with the chips and bake for 30-40 minutes until golden.
For the minty peas add them to salted boiling water for 2 minutes. Drain and crush with 25g butter, chopped mint, a dash of vinegar and seasoning.
Serve the pie with the peas, a slice of lemon and your favourite accompaniments.
