About this recipe:This pie is named 'the omega' because it contains fish that are rich in omega oils. It is also unusual because it doesn't use pastry as a top crust but instead uses a polenta soda bread mix.
Melt the butter in a large saucepan and then add the onions and the celery. Reduce the heat and cook gently for about 10 minutes.
Put the flour in a small bowl and then add the white wine. Mix thoroughly until smooth.
Add the garlic to the onions and then the milk and the fish. Turn the heat up to medium and then add the flour and wine mix. Season to taste and finally stir in the chopped parsley.
Remove from the heat and place the mix into an oven-proof dish. Allow to cool for at least an hour preferably in the fridge.
Preheat the oven to 200 C / Gas 6.
For the topping:
In a large bowl mix together the dry ingredients for the topping.
In a second bowl whisk together the egg and the milk then add the oil. Add this to the dry ingredients and stir well until smooth and a medium dropping consistency.
Pour this over the chilled filling and spread to cover completely.
Bake in the oven for about 30 minutes until golden brown. Remove from the oven and serve hot.
The idea for using the corn soda bread as a topping is not mine but rightly belongs to Paul Hollywood although this recipe is not his. This cornbread recipe I have tweaked from a cook on here called "bluegirl" and I would like to thank her for it. It can be used as a topping for any pie that would normally have a pastry topping and it does away with the need to roll out pastry.
I used the polenta topping on my own fish pie recipe and it turned out great! My partner was v skeptical but loved the end product. I used only about 20g sugar and sprinkled some grated cheddar on top, both of which I think I'll omit next time (not sure why the original recipe contains so much sugar!) - 06 Nov 2016