Sunday 4 October 2015

THE RNLI Fish Supper

This October 9th to 11th, the RNLI is encouraging people across the UK to cook up a Fish Supper for family and friends to raise money for the crew members, who voluntarily sacrifice dinner time with their loved ones to respond to a shout and help those in trouble at sea. So why not host your very own fundraising supper,  which can be anything from a gourmet lobster thermidor, to an all time favortite serving of  Fish ‘n’ Chips,

Fish Supper is a time for family and friends to come together. The importance of togetherness and team spirit is central to the RNLI, and is what makes the charity and its volunteers so special.
Host an RNLI Fish Supper to raise funds that will help support,train, equip and keep our lifesavers coming home safely to their loved ones.

There are three simple steps to a successful RNLI Fish Supper:

1 - Sign up and save the date
2 - Get set with our tips and recipes 
3 - Host a fish supper and ask each guest you invite to make a modest donation when they join you for an evening of good food and good company, pay in your collection,

If you need some recipe inspiration and details on the campaign then check out RNLI - Fish Super,
I really like Fish Pie, so this recipe is a must try for me.

Fish Pie

1kg floury potatoes, peeled and cut into even-sized chunks
400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
4 cloves
1 small onion
2 bay leaves
small bunch parsley
100g butter
50g plain flour
pinch of freshly grated nutmeg
50g grated cheddar

Heat oven to 200°C/fan 180°C/gas 6.
Cook the potatoes on a rolling boil for 20 minutes.
Cut the onion in four and pierce each quarter with a clove. Add to a saucepan with the bay leaves, fish and pour over 500ml of milk. Bring to the boil, then poach for 8 minutes on a simmer.
Strain the milk into a jug and set aside. Transfer the fish to an oven dish, break into chunks and sprinkle over chopped parsley leaves, discarding the stems.
For the sauce, melt 50g butter in a pan, stir in the flour and cook for 1 minute on a moderate heat. Remove from the heat. Then, bit by bit, stir in the cooled poaching milk. Bring to the boil, then simmer for 5 minutes, stirring all the while. Season with salt, pepper and nutmeg, then pour the sauce over the fish.
Mash the potatoes with the remaining butter and milk. Dollop at the edges of the dish and spread to the centre, sealing the pie all the way round. Fluff with a fork, scatter on the cheddar, and bake for 30 minutes.