Moki Pie3 cups mashed potatoes
Butter
Milk (from fish poaching)
Salt
Pepper
Moki fillets
Milk
1 Tbsp herbs (parsley, tarragon, dill etc)
3 – 4 boiled eggs, chopped
2 – 3 Tbsp finely chopped gherkins
For White Sauce
1 Tbsp butter
1 Tbsp flour
1 cup of poaching milk
Dollop of dijon mustard
Poach the moki fillets in a saucepan with enough milk to cover the fillets. Once cooked, take the fillets out and SAVE the milk for later.
For the sauce melt the butter in a saucepan then add the flour. Use a whisk to combine the two and wait till the mixture goes really frothy, it’s important that the flour has a chance to cook. Using a cup of milk from the poaching, gradually add it to the flour froth a bit at a time making sure you whisk it all in after each addition or you’ll end up with a lumpy mess. When all the milk is in, chuck the mustard in a give it a final whisk.
Stir some of the saved milk and a little butter into the mashed potatoes and season with salt and pepper.
In a bowl break up the fillets and mix with the herb of choice, chopped eggs, gherkins and the white sauce.
Line a baking dish with half the potatoes, spoon in the fish mixture, and then top it off with the rest of the potatoes. 190 deg for 20 mins and you got some damn fine eats. Reheats the next day great as well!