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CELEBRATION FISH PIE... perfect for Mothering Sunday or the Easter Weekend

By :Carol Jackson 0 comments
CELEBRATION FISH PIE... perfect for Mothering Sunday or the Easter Weekend

We have finally managed to get a good internet connection in the Seafood School Kitchen...and we decided to celebrate this by shooting the making of a fabulous fish pie - which we think is the ultimate!

 Fish Pie - along with fish & chips is a nations favourite and certainly a top choice as family comfort eating!

 

CELEBRATION FABULOUS FISH PIE

Serves 6

750g white fish:  haddock/cod/Pollack/hake skinned and pin-boned

450g salmon fillet, pin-boned and skinned

1 fillet smoked haddock,  pin-boned and skinned

200g raw tiger prawns (optional)

250g samphire  blanched

FOR THE PIE

 

1 large leek, finely sliced

50g butter

50g plain flour

400mls milk

100g mature cheddar cheese, grated

2 tbsp chopped dill

3 hard boiled eggs, peeled and quartered

Salt and freshly ground  black pepper

For the mash

1kg potatoes, peeled  and cut into chunks

2 parsnips, peeled and cut into chunks

50g unsalted butter

150mls half fat crème fraiche

Some grated Parmesan cheese

 

 

 

METHOD

Prepare the fish and cut into 3cm chunks. Mix together and arrange in the bottom of a large oven-proof gratin dish. Sprinkle the samphire on top, cover and chill until required.

For the sauce, soften the leek in the butter in a large saucepan, stir occasionally to prevent sticking. Stir in the flour and mustard and cook over a low heat for 1 minute. Remove the pan from the heat and blend in the milk. Once the milk is added and smooth return to a medium heat and stir continuously until the sauce reaches the boil. Simmer for 2 minutes. Remove from the heat and stir in the grated cheese, allow to cool completely.  Season generously to taste with salt and pepper.

Arrange the eggs on top of the samphire and spoon the sauce over the top, along with the chopped dill.

Whilst making the sauce, cook the potatoes and parsnips in boiling salted water until tender. Drain and mash well over a low heat (allowing some moisture to be driven off). Once smooth mash in the butter and stir in the crème fraiche. Season well to taste.

Heat the oven to gas mark 5 (190C). Spoon the mash on top of the fish, fluffing it up with a fork. Sprinkle with grated Parmesan cheese and bake on a baking tray in the oven for 30-40 minutes or until hot and sizzling and the top has turned a gorgeous golden brown.

Cooking from frozen will require an extra 20 minutes. Cooking from just made - 25-30 minutes. To check all is cooked - insert a metal skewer into various area's of the pie - leave for 15 seconds - it will be piping hot.

Lift from the oven to allow to cool for 5 minutes and then enjoy on its own or with a crisp green salad.

If you think this is the ultimate fish pie - please share....

 

CJ and Stewart

 

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