2 June 2014
ewfood
Lemon Fish Pie

Ingredients
Preparation
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For the white sauce:
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In a pot, melt the butter and add flour as soon as it begins to foam. Stir over heat for about a minute. Then add mustard powder and nutmeg.
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Gradually whisk in milk, until thick. Then season to taste. This should make 3 ½ cups.
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Then mix lemon juice and parsley. Pour half the sauce into a baking dish. Cover with fish and eggs. Then pour over the rest of sauce.
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You can cover with a layer of mashed potato. Then bake at 220 C for 30 minutes. The sauce will start to bubble and the potato will turn into golden on top.
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