This serves 6 (decent portions)
1 cup whole milk
1 organic white onion
1 organic carrot
1 cup of broccoli
1 cup of cauliflower
250 ml of double cream
2 cups freshly grated Dublin cheese a blend of white and red mature Dubliner Lighter (33% less fat)
1 heaping teaspoon English mustard
1 large handful of fresh flat-leaf parsley
150 g of smoked paste,
150g cod fillets (shell on), sustainably sourced
150 g monkfish (optional)
150 g of fresh salmon fillet
1 whole nutmeg, for grating (optional)
Preheat the oven to 180°C
Peel off the skin, then drop into boiling salted water and bring to the boil and cook until nice and tender. Leave aside.
While the biscuits are cooking, boil your carrots and cauliflower and broccoli until 90% cooked. After cooking, leave aside.
Cut the fish into small pieces and cook for 15 minutes in salted water until 80% cooked.
Peel and finely chop 1 white onion, then peel, halve and finely chop 1 carrot.
In a separate pan, fry the onion and carrot slowly in olive oil for about 5 minutes, then add the double cream and bring to a boil.
Remove from heat and grate 2 good handfuls Dublin cheese, then squeeze in lemon juice. Then mix the mustard.
Pick and finely chop the parsley and stir into the cream mixture. At this stage add half a cup of milk gently and simmer. Leave aside.
Cut the fish into pieces, then place the fish in a fish bowl or bowl
Place all the vegetables in a thin layer on top of the fish pieces.
Gently pour the delicious cheese sauce over the entire dish.
Then take your spuds and spread gently over the top of the dish, using the back of a large spoon to spread it evenly.
For the final part of the dish, grate the mixture of white and red Dublin cheese Spread evenly all over the top and grate a whole nutmeg for a warm nutty flavor that will complement the sweet nutty Dubliner Lighter Cheese very well.
Place it in the oven for 30 minutes or until the top of the fish pie is golden brown and to your liking.
Serve nice and warm