recipe - tried and tested - The perfect fish pie - The.txt

Guardian

# The perfect fish pie

The perfect haddock and cod pie

By Sophie Conran

Serves 4

#### Ingredients

#### For the filling:

- 300g smoked haddock fillet, 300g cod fillet

- 1 bay leaf

- 450ml milk, or enough to just cover the fish

- 4 large eggs

- 4 handfuls frozen peas

- 1 tbsp butter

- 1 tbsp plain flour

- 1 handful flat-leaf parsley, chopped

#### For the mash

- 4 largish Desiree potatoes, peeled and cubed

- 100g butter

- 1 small wine glass milk (about 140ml)

#### Method

- Preheat the oven to 220C/gas 7.

- Place the fish in a pie dish with the bay leaf and milk. Pop it in the oven.

- After 10 minutes, remove from the oven and lift the fish out of the milk.

- Reserve the milk and bay leaf.

- Remove the skin and bones.

- Break up the fish into large chunks and set aside.

- Put the eggs in a pan of water on a high heat, and bring to a rolling boil.

- Allow the eggs to boil for two minutes, then add the peas and bring the pan back to the boil for a further one to two minutes.

- Strain the peas and eggs and run them under cold water.

- Put the fish and peas in the pie dish while you peel and quarter the eggs.

- Add them to the dish.

- Now melt the butter in a large saucepan.

- Stir in the flour and let it sizzle for a couple of minutes, but not brown.

- Whisk in the milk reserved from the fish and the bay leaf.

- Let it gently bubble away for almost 15 minutes, beating with a whisk from time to time.

- Stir in the parsley and season with salt.

- Allow the sauce to cool slightly and then pour over the fish mixture.

- Stir the sauce through carefully so the eggs and fish don't break up.

- To make the mash, boil the potatoes salted water for about 15 minutes.

- Drain and mash with the butter, milk and salt.

- Cover the fish with the mash.

- Place the pie in the oven and bake it for 20 minutes.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

#Recipe

Comments

Post a Comment

Popular posts from this blog

recipe - Cream of Celery Soup - jamie Oliver

Recipe - Cream of Celery Soup Serves 4 Ingredients 1 head of organic celery, sliced 1 large onion, finely chopped 1 clove of garlic, chopped Small bunch of flat leaved parsley, roughly chopped 1 litre of vegetable stock 100ml single cream (plus a little extra for serving if desired) A good pinch of nutmeg and some black pepper to season A couple of tbsps of extra virgin olive oil (or a mix of oil and butter) Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy. Serve with an extra drizzle of cream if you wish. #recipe
Read more

recipe - Leek, smoked haddock and black pudding risotto - James Martin

Leek, smoked haddock and black pudding risotto By: James Martin Serves 4 Ingredients 1 tbsp Olive oil 175g black pudding, cut into thick slices, then each slice into quarters 300g-400g undyed smoked haddock fillet 25g Butter 3 Shallots, chopped 2 garlic cloves, crushed 100ml dry white wine 250g Arborio or Carnaroli rice 1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub) 2 medium leeks, thinly sliced freshly ground salt and black pepper 2–3 tbsp Mascarpone 25g finely grated Parmesan 2 tbsp chopped parsley 1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside. 2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside. 3. Heat the butter in a wide shallow pan. Add the sh...
Read more

recipe - Spaghetti in the bag - River Cafe

Spaghetti in the bag serves 4 350g spaghetti 4 garlic cloves peeled and crushed 2 x 400g tins plum tomatoes drained 1 red chilli de-seeded finely sliced 500g cooked prawns 1 lemon - juice 1 lemon quartered 3tbsp basil 120ml white wine extra virgin olive oil heat 2 tbsp olive oil - 2 garlic cloves - cook gently - add tomatoes and sea salt - reduce to thick sauce. separate pan - 3 tbsp olive oil - 2 garlic cloves - cook gently - chili and prawns - heat through - add lemon juice heat oven 200c cook spaghetti 7 minutes - drain and season - 3 tbsp olive oil cut 4 50cm squares of foil - drizzle oil 1/4 each of spaghetti - sauce - prawns - basil - season fold leaving 1 side open - put in 2tbsp wine 7-8 minutes, serve with 1/4 lemon From River Cafe Cookbook Pasta and Ravioli #recipe
Read more