essexman
Regular
Joined: Oct 16, 2005
Posts: 313
Location: clacton on sea essex
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 Posted:
Wed Mar 14, 2007 10:56 am |
 
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Preparation Time: 30 Minutes
Cooking Time: 1 Hour
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There are many variations on the fish pie theme, some use white fish others smoked fish but my personal favorite uses fresh fish with shellfish. This fish pie recipe will serve four, takes half an hour to prepare and under an hour to cook.
Ingredients: Serves 4
250g fresh cod or haddock; skinned, gutted and filleted (white fish is excellent, but smoked fish will add a lovely flavour)
250g mixed prepared shellfish, (mussels, prawns, scallops for example)
6 medium potatoes
1 leek
Some saffron
1 tbs of flour
50g of butter
1 pint of milk
A saucer of grated cheese
Salt & pepper to taste
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Cooking Instructions:
1. Put the peeled potatoes on to boil.
2. Heat the milk in a wide heavy based frying pan, sprinkle in the saffron and stir so that it starts to infuse. Keep the milk simmering, add the fish and cook for about fifteen minutes (until the fish is cooked through).
3. Remove the fish and reserve the liquor, which should be a delicate yellow colour.
4. Flake the fish into the bottom of an oven proof dish, carefully removing any remaining bones or skin.
5. Sauté the leek in a half the butter, and then add to the fish, along with the shellfish.
6. Melt the remaining butter, add the flour and stir to form a roux. Cook gently for several seconds and then add the reserved liquor, slowly, while continuing to stir. This will form the sauce for the pie.
7. Pour the sauce over the fish, shellfish and leeks.
8. When they are ready, mash the potato with plenty of butter, spread over the
fish mixture, and cover with grated cheese.
9. Cook for thirty five minutes in oven pre-heated to 190o C.
10. Serve with a green salad or garden peas.
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