Swedish style fish pie [Torsk m äggsås]

This recipe is a take on a Swedish classic. Poached cod with egg sauce. Originally the fish and sauce were served with boiled spuds (a quicker option), but it’s also commonly served in the shape of a fish pie.

Swedish fish pies have the mash piped on the sides of the dish, the fish is then placed as a whole piece in the hollow and then topped with sauce before being baked. Make the sauce a bit thicker than you like since the fish will release some liquid and thus loosen the sauce up a bit when it’s cooked.

Serves 5 +

Mash:

1.5 kg potato

1 egg

50 g butter

Salt, to taste

600 g white fish (traditionally cod, but cheaper good NZ fish include hoki, ling, tarakihi & gurnard -something not too firm)

1 tsp salt

Egg sauce:

8 eggs, hardboiled and chopped (I cut each egg into 12)

100g butter

1/3 C flour

1 litre milk (possibly more -depends on how thick you like the sauce)

salt

white pepper

1/4 C finely chopped parsley (can be omitted or swapped for dill)

(50 g finely grated sharp cheese)

Method:

Sprinkle fish with salt and set aside -covered (in the fridge is a good idea if it’s a warm day).

Boil potatoes, remember to turn the heat down to medium-low once the water is boiling so they don’t crack open and get watery. Cook until just soft.

While the potatoes are cooking make the sauce; melt the butter in a pan over medium-low heat. Add the flour and whisk together until you can smell the flour cooking, then add the milk a little at a time, constantly whisking to remove the lumps. It’s easier if the milk is warm.

When deciding how thick you want the sauce to be, remember to let it cook for a minute or so between each bit of milk is added as it will keep thicken for a while. Once your sauce it cooked, put the heat down to low and add your boiled eggs and parsley. Season with salt and pepper and set aside.

Drain and mash your potatoes, I use a potato ricer, but any way is good. Add butter and quickly stir in the raw egg (if you go too slow it will form little egg curdles). The egg will help give your mash a lovely crust when baked. Season with salt to taste.

Wipe the salt off your fish -don’t rinse.

Pipe the sides of an oven proof dish with the mash. Add your fish in the middle. Pour the sauce on top.

If you like you can top your fish pie with finely grated cheese. Bake 175C, middle of the oven until nice and golden, approx 30-45min.