Luxe Fish Pie

EASY
SERVES 8
PREP: 45 MINS
COOK: 1 HR, 10 MINS



 Ingredients:
500G THICK WHITE FISH FILLETS, SUCH AS COD OR HADDOCK, UNSKINNED
500G THICK SALMON FILLET, UNSKINNED
300G SMOKED HADDOCK (PREFERABLY UNDYED)
700ML FULL FAT OR SEMI- SKIMMED MILK
1 MEDIUM ONION
, CUT INTO THIN WEDGES
2 BAY LEAVES
75G BUTTER
75G PLAIN FLOUR
140G YOUNG SPINACH
 LEAVES
3 TBSP WHITE WINE OR VERMOUTH (OPTIONAL)
½ SMALL PACK DILL, ROUGHLY CHOPPED
FOR THE CHEESY MASH TOPPING
1½ KG POTATOES
 (IDEALLY MARIS PIPER), CUT INTO EVEN-SIZED PIECES
50G BUTTER
100G MATURE CHEDDAR, COARSELY GRATED
300ML TUB HALF-FAT CRÈME FRAÎCHE

 Method:

1.    Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.

2.    Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.

3.    To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.

4.    Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.

5.    Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

Comments

Post a Comment

Popular posts from this blog

Tandoori Lamb Chops

Image
Recipe Servings: 3 | Cook Time: 1 Hour 30 minutes Ingredients 175 gm hung yogurt 12 gm cumin powder 25 gm garam masala 20 gm coriander powder 20 gm turmeric powder 25 gm chili powder Salt to taste Lemon juice 40 gm ginger and garlic paste 12 lamb chops (one bone on) Method Apply salt and ginger & garlic to lamb chops and keep aside for 20 min. Take a bowl and make marinade with rest of the ingredients. Apply marinade to the chops and leave the bowl covered for another 30-60 min. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender. Once chops are cooked and have nice charred texture on top, remove from tandoor. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.
Read more

Jumbo fish fingers

Image
Cooks In25 minutes prep, plus cooking Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oil Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixtur
Read more

Sea Bass With Fennel, Lemon And Capers

Image
Ingredients 2 sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and cleaned 2 small fennel bulbs, fronds reserved 3 tbsp small capers, drained and rinsed 1 lemon, sliced 2 dill sprigs 25g butter Olive oil 100ml white wine Sea salt and freshly ground black pepper SERVES 4  Directions Preheat the oven to 200°C/Gas 6. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary. Place the parcel on a roasting tray and bake in the oven – about 20 minutes for the 600g fish, or 8–10 minu
Read more