MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Whitby Fish Pie
Categories: Fish, British, Smoked, Pies, Dairy
     Yield: 1 Servings

 1 1/4 lb Cooked potatoes
     2 oz Unsalted butter
     4 oz Finnan haddie
          -(skin and bone removed)
 1 1/2 lb Any mix of white fish
          S&P
     2 tb Fresh parsley, chopped
     1 pt Double cream
     1 ts Tomato puree
     1 cl Garlic
          Zest and juice from 1 lemon
   1/2 ts Caster sugar

 Slice the cooked potato. Cut the smoked haddock into cubes. Skin
 and bone the white fish. Cut up into large bite sized pieces.
 Remember it will shrink on cooking. Season well and sprinkle with
 1tbsp of the chopped parsley. Put the white fish into the dish
 with the finnan haddock.

 In a wide based pan, bring the cream to the boil. Peel and crush
 the garlic and add to the cream. Add tomato puree, lemon zest and
 juice and the caster sugar. Simmer all together until the cream
 forms a thickened, reduced and slightly caramelised sauce. Taste
 and season carefully. Remember that the smoked haddock will add
 saltiness to the dish.

 Pour the sauce over the fish. Top with overlapping slices of
 potato and dot with small pieces of the unsalted butter. Bake in a
 preheated oven until the top is golden brown and the fish cooked
 (about 15 minutes).

 Carlton Food Network http://www.cfn.co.uk

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