Fish Pie with Parmesan and Rye Crust
2tbsp Butter (or olive oil)
2tbsp plain flour
700g fish pie mix and 100g king prawns
1 fish stock cube (1 pint boiling water)
3 slices of german rye bread
1 handful fresh basil
black pepper to taste
in a big pan, on a low heat melt the butter (or you can use olive oil) add in the plain flour and mix quickly to try and not get any lumps - slowly add the milk.
Then add a pint of fish stock. Keep stirring until you make a thick white sauce. Add some black pepper and the basil. Add the fish.
Slow cook on a low heat until the fish has cooked through.
Lightly toast the rye bread and leave on the side to cool and dry out.
Blend the toast with the parmesan, until rough. put the fish pie mix into a shallow baking dish. Cover the top of the fish mixture with the rye and parmesan crust. Bake at 180 degrees until the topping is golden and the pie is bubbling (around 30minutes)
Serve with peas and wilted spinach.