Volume 30 Issue 30 15 Oct 2021 9 Heshvan 5782

Recipe of the Week

Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the Kitchen of Donna Manoy

Fish Pie


1 cup white wine
1 tbsp dill, finely chopped and stalks reserved
1 tbsp tarragon, finely chopped and stalks reserved
1 leek, thinly sliced
3 eschalots, thinly sliced
250g white fish eg ling or blue-eyed cod, skinless, cut into 4cm pieces
25g plain flour
150g unsalted butter, softened
150ml milk (1st quantity), 100ml milk (2nd quantity)
1kg King Edward Potatoes, peeled, chopped
2 egg yolks


Preheat oven to 1800C.
Place the wine and 1 cup water in a large frying pan over medium heat.
Add the herb stalks, leek, eschalots and 1 teaspoon coarsely ground black pepper. Bring to a simmer and cook for 2 minutes.
Add the fish and poach, turning, for 2-3 minutes. Remove the fish and set aside.
In a small bowl, mix together flour and 25g butter. Remove stalks from the pan and return stock to medium/low heat.
Bring to a gentle simmer, then add the butter mixture, 1 tablespoon at a time, whisking to combine after each addition. Season and cook, stirring for three minutes or until thick. Add 150 ml milk and cook for a further two minutes. Allow to cool. Place the potatoes in a large saucepan of cold, salted water. Bring to a boil and simmer for 12-15 minutes until the potatoes are tender.
Drain and Mash. While the potato is still hot, beat in the remaining butter.
Add the 100ml milk and egg yolks, season and set aside.
Fold the fish and chopped herbs into the cooled sauce and divide amongst four 350ml ovenproof dishes.
Pipe over the potato and cook for 15-20 minutes until bubbling and golden. 

Remove from oven and serve with salad leaves.

Serves 4