Jo's Favourite Recipes
Jo had two recipes,
Gunge, a sort of oat cake,
and Fisherman's pie, that were particular favourites of her and her friends. We thought it would be nice if we shared
them with you. We are sure that Jo would have wanted you to try them.
Jo's Fisherman's pie
- Serves 6 people
- Ingredients:
-
- 1.25lb haddock (700g)
- 1lb salmon(450g)
- 6oz butter (150g)
- 1 pint milk (570ml)
- Glass of white wine
- 3oz plain flour (50g)
- 4oz peeled prawns (110g)
- 2 hardboiled eggs (roughly chopped)
- Shallots (finely sliced)
- 2 tablespoon lemon juice
- Salt and freshly-milled pepper
- Optional (finely chopped parsley)
- For the topping:
-
- 2lb freshly cooked creamy mashed potato
- Sliced tomato to decorate
- Grated cheese
- Optional (grated nutmeg - mixed into potato)
- Whatever white fish is available can be used for this delicious family recipe.
- Pre-heat the oven to gas mark 6 (200C).
- Arrange the haddock in a baking tin and seasoning it well with salt and pepper.
- Pour over 1/2 pint (275 ml) of the milk,
then the wine, dot with a few flecks of butter, and bake in the oven for 15 to 20 minutes.
- Pour off (and reserve) the cooking liquid, and
remove the skin from the fish, flaking the flesh into fairly large pieces.
- Gently cook the salmon in about a tablespoon of lemon juice and a knob of butter in frying pan (or bake in oven).
- Remove skin and flake the flesh into fairly
large pieces.
- Saute the onions in knob of butter.
- Now make the sauce: melt the remaining butter in a saucepan, then stir in the flour and
gradually add the fish cooking liquid - stirring well after each addition. Add finely chopped parsley (if using). When all the liquid is in, finish off the sauce by
slowly adding the remaining 1/2 pint (275ml) of milk and seasoning with salt and pepper.
- Mix the fish into the sauce, along with the prawns, hardboiled eggs, onions, season to taste,
stir in the lemon juice. Now pour the whole mixture into a 2 1/2 pint (1.4l) baking dish (well buttered).
- Next spread mashed potato evenly all over the fish, spinkle grated cheese on top and arrange the sliced tomatoes.
- Bake on a high shelf for about half an hour, or until heated through and browned.
-
- Serve with a nice cold glass of Chablis ('cause that is what Jo would have done) and enjoy!
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