Nile Perch Fish Pie

This is a fantastic fish pie packed full of flavours using Nile Perch which is a freshwater fish with very pleasant and bone free white flesh. It is possible to use stronger seasonings and sauces than usual even though the fish’s medium firm flesh has a delicate mild flavor. Nile Perch can be baked, broiled, fried, grilled, smoked, poached or steamed.

Ingredients serve 6

250 ml milk

25 g butter

25 g plain flour

½ tsp salt

¼ tsp white pepper

35 g shredded cheddar cheese

1 egg yolk

450 g steamed Nile Perch

1 tbls finely chopped chives

220 g green peas

Mashed potato with chopped parsley

Shredded Parmesan

Method

Make the Mornay Sauce: Melt butter in a saucepan on low heat and mix in the flour with a whisk. Add milk, salt and pepper while whisking. Bring to the boil on medium heat while whisking. Add cheese and whisk until melted and combined. Take the sauce of the heat and whisk in the egg yolks.

Shred the Nile Perch and blend in the sauce with chopped chives. Place the mixture evenly in the bottom of an oven proof ceramic dish and place the peas on top. Finish with piping the mashed potato in a pattern on top of the peas. Cover and place in the fridge.

Preheat the oven to 180ºC and when warm place the pie in the middle of the oven. Bake for 30 minutes and drizzle the parmesan on top. Bake 10 minutes on 220ºC for 10 minutes or until the top is crispy and the cheese is melted.

Note: If Nile Perch is not available substitute with fish of similar mild white meat such as Red Snapper, Porgy, Rockfish, Pike, Catfish, Sea Bass or Grouper.