Here is a extra special creamy fish pie for Easter an ooh and aah moment at your Easter celebrations. Everyone loves a pie and because they take a bit of extra time to make we don’t make them so often hence the oohs and aaahs. This one is extra special with leeks, smoked fish, prawns and eggs.
Making a white sauce:
It is so simple to make a white sauce using the microwave method and much easier to get rid of lumps. Add some extra butter at the end and I can’t really tell the difference. If you don’t agree I have included the instructions to make it with a roux ie melting butter, stirring in the flour and then whisking in the hot milk. It seems a palaver to me but I guess it isn’t if you are used to doing it this way and take a hard line on the ‘right’ way to do things!
If you want to make it ahead of time just cool it quickly and open freeze. When it is frozen you can protect it with a freezer bag. To eat the pie take it out of the freezer in plenty of time for it to defrost and then cook as before.
I’m having a large family gathering this year so I’ll be making this ahead of time to leave lots of time for chocolate Easter egg eating. Got to get your priorities sorted after all.