Had a yellow-sticker frenzy the other day and ended up with several sides of smoked haddock block.

Had it on it’s own which is all good, although I think it deserves a pie!

Anyone had a similar brainwave brought to delicious fruition?

I like poached in milk* it with broccoli and cheesy bechamel sauce (made from *), topped with mash of course.

Ooh, crunchy mash top. Inspired.

Peas will definitely also be included.

Kedgeree

The Riverhead in Marsden used to do the most amazing smoked haddock and pea fishcakes. If you’ve got loads of it, these would be freezable too.

You’re making me hungry.

I find it freezes best unbaked.

Got all 5 sides remaining, skin on, individually wrapped in the freezer. Some may remember my horror at forgetting to wear gloves when completing said process.

As it happens Teaboy I’m sitting here peeling spuds for tonights Roasties & tomorrows mash so I may as well bash on with another kilo 🙁 and season it accordingly for fishcakes.

Wait til the Mrs finds out what I’m using the blender for.

I used to make a pie with salmon,cod and haddock similar to this.
Off the top of my head:

Make/buy some pastry and line a pie dish.
Stick it in the fridge til needed.
Chop and fry a bunch of spring onions or shallots in butter slowly and on a medium to low heat.
When the onions soft and golden add the fish, nice big flakes.
Stir it about drop a bit of salt and pepper and add a pint of milk, turn up the heat.

In a bowl mix two egg yolks with a half cup of milk.
Add about 5 tablespoon of flour and mix well.
Add a few spoons of the hot milk to this to stop the eggs scrambling.
Add to the fish and milk mix.
Turn off the heat and let it cool.
Now mix the two egg yolks til you get peaks and fold it in.

Taste it and see if it needs salt pepper,parsley, dill etc
Add a handful of sharp cheddar and fill the pie dish.
You don´t have to put a top layer of pastry, but it´ll work either way.
Give it about half an hour at 180 degrees and 15 mins at 150degrees.
Last bit depends on your oven.

Peas,carrots etc optional just bung em in.

Got all 5 sides remaining

Put some on the classifieds?!

Plenty of fishy deals up in the classifieds already, Teaboy. Ultimately ending in an erstwhile deleted “Fish Finger” thread.

fish in a deep pie dish
dot the fish with butter and season with salt and pepper
cover with milk, add a bay leaf or two
bake the fish for about 40 mins
drain and keep the milk
use a fork to cut the fish up
add some other stuff, prawns are good, so is a boiled egg or two
back into the pie dish and cover with the milk

while the fish was cooking, you’d have boiled some tatties
mash them and grate in some nutmeg then cover the fish
top with cheeze

back in the oven for 20 mins or so

Cheers BigButSlimmerBloke & Sunnrider.

That’s us… pea and haddock fishcakes plus a tidy pie.

Shazam.