Riblja limun pita*Lemon Fish Pie

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Uvek kad mi ostane izvesna količina ribe sa nekoliko dodataka, napravim ovu ukusnu riblju pitu. Ustavri nije baš pita ali je mi tako ovde zovemo /Fish Pie). Super ručak ili večera

Sastojci

Bešamel sos

70  g putera
1/2 šolje brašna
1/2 kađičice senfa u prahu
 prstohvat mlevenog oraščića
3 šolje mleka
so i mleveni crni biber

Za pitu

3 do 4 kašičice soka od limuna
1 Kašika seckanog peršuna
500 g ribe bez kostiju, isečenu na komade
3 tvrdo kuvana jaja isečena na četvrtine
4 šolje posoljenog krompir pirea / oko 3 velika krompira
1/2 šolje bistre supe
1 šargarepa
nekoliko grančica celera
1 Kašika svežeg timijana
100 g  škampi
so i biber po ukusu

Priprema

Bešamel sauce. Istopimo puter. Propržimo brašno. Dodamo senf i oraščić.Postepeno dolivamo mleko i mešamo dok se sos ne ugusti. Kakos e bude hladio, postaće još gušći.
Posolimo i pobiberimo. Od ovoga dobijete oko 3 1/2 šolje bešamel sosa. Umešamo limun i seckan peršun

Pita

Na dno posude sišamo polovinu bešamel sosa. Dodamo seckano povrće ribu, škampe,tvrdo kuvana jaja i bistru supu

Onda ponovo ostatak bešamel sosa i sve prekrijemo krompir pireom

Pečemo u rerni, na 220 stepeni C 25 do 30 minuta dok se krompir ne zapeče

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Lemon Fish Pie

Every time I have fish from previous day I make this tasty pie adding just a few ingredients

Ingredients

White Sauce:

• 70g butter
• ½ cup flour
• ½ tsp mustard powder
• a pinch nutmeg
• 3 cups milk
• salt and ground black pepper

Fish Pie:

• 1 recipe White Sauce
• 3-4 tbsp lemon juice 
• 1 tbsp finely chopped parsley leaves
• 500g boneless fish, cut into 4cm chunks
• 3 hard-boiled eggs, quartered
• 4 cups mashed potato, seasoned
• 1/2 cup chicken stock
• 1 carrot
• handful of shrimp 
• few sprigs of celery
• handful of fresh thyme
• salt and pepper to taste 

Create

To make the White Sauce, melt the butter in a pot and when it begins to foam add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring until a thick, smooth sauce is produced. Season to taste. The sauce thickens as it cools. Makes 3½ cups.

Mix lemon juice and parsley through White Sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato.

Bake at 220°C for 25-30 minutes, until sauce is bubbling and potato is golden on top.