Nubbins and Gubbins Fish Pie

Name: How to cook Nubbins and Gubbins Fish Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Nubbins and Gubbins Fish Pie

A cheese nubbin is a leftover chunk of dried-out cheese or rind. I always have a few in my freezer, mostly parmesan, cheddar, gruyere and camembert. Big wheels of cheese are often moved around by rolling on the cave floors so I tend to avoid using these as well as very mouldy rinds and, of course, one can’t eat rind containing wax or sealants.

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

1 kg

red skinned potatoes such as Laura, Georgina or nectar

400 ml

milk

1/2

onion

cloves

400 g

fish – I used 300g Icelandic cod and 100g prawns

25 g

butter

25 g

plain flour

heaped tsp English mustard

100 g

frozen mixed vege – carrots, peas, sweetcorn, beans

2 tbsps

parsley stalks, shredded

Cooking instructions

* Step 1

Heat the oven to fan 180C.

* Step 2

Meanwhile make a roux. Melt the butter in a pan and add the flour. Cook gently for 5 minutes, stirring continuously to cook out the flour and set aside.

* Step 3

Remove the studded onion from the fish and discard. Sieve the milk into the roux and whisk to combine. Cook it until thickens, season with salt and pepper and stir in the mustard, mace and half the cheese. Stir in the mixed vege, spring onions and parsley then add the spinach and let it wilt. Gently fold through the fish.

* Step 4

Spoon into a heatproof dish. Add the mash on top, fluff it up with a fork and sprinkle with the remaining cheese. Place in the oven for 20 minutes until golden brown and bubbling around the edges.