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White Sauce:

  • 70g butter
  • ½ cup flour
  • ½ tsp mustard powder
  • A pinch nutmeg
  • 2 cups milk
  • 1 cup Amstel Radler
  • 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. 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 and Amstel Radler, stirring until a thick, smooth sauce is produced. Season to taste. Sauce thickens as it cools. Makes 3½ cups.
  2. 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.