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Fish Pie with Hash-browned Potato

Contributed By: Anthony | See all of Anthony's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 Servings
Hash-browned sweet potatoes transform the old fish pie.
RECIPE INGREDIENTS
1 lb of sweet potatoes, shredded.
Oil/butter to fry.
Salt and pepper.
1 lb of white fish
2 cups of milk
Carrot, celery, herb bouquet, if you like.
Salt and pepper.
2 tablespoons of unsalted butter
1/4 cup of all purpose flour
8 oz of baby spinach, blanched, if you wish.  Frozen spinach will do.
2 oz of shredded parmesan cheese. Any cheese will work.
DIRECTIONS
Lightly fry the shredded sweet potatoes.


Season with pepper and salt to taste as you quickly fry.


Simmer the milk with the carrot, celery and herbs, salt and pepper.


You may poach the fish a little bit especially if you are using catfish or coarse ocean


white fish. Discard the vegetable and herbs.


Re-season the fish and layer with the spinach in a buttered casserole.


Melt the butter in a saucepan and add enough of the flour to make a mushy roux.


Cook until cooked! Add the hot milk and stir to make a nice white sauce.


Trust me! If the roux is too stiff, you can whisk out the lumps.


You can add your choice of herbs, especially if you have no spinach.


Re-season to taste.


Pour on enough of the sauce to just cover the fish and spinach.


Top with the lightly cooked shredded sweet potatoes.


Scatter grated cheese on top.


Bake in 350 .F oven until brown and bubbly, about 30 minutes.


It is always a good idea to check that the fish has reached


160 .F, at which temperature it should flake easily.


Date Added: 09/06/2009
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