Cod Pie

Guest

Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 2 hours
Ingredients
1 small onion, thickly sliced
2 Cloves
1 bay leaf
600ml Milk
300ml double cream
675g unskinned cod fillet
4 eggs
100g butter
45g plain flour
5 tbsp chopped flat-leafed parsley
pinch freshly grated nutmeg
1.25kg peeled floury potatoes, such as King Edwards or Maris Piper
1 egg yolk
sea salt and freshly ground white pepper

Method
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream and cod. Bring just to the boil and simmer for 8 minutes. Lift the fish out on to a plate and strain the cooking liquor into a jug. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.

Hard-boil the eggs for just 8 minutes, then drain and leave to cool. Peel and cut them into chunky slices and arrange on top of the fish.

Melt 50 g of the butter in a pan, add the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time. Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.

Boil the potatoes for 15-20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft, spreadable mash.

Preheat the oven to 200C/gas 6. Spoon the potato over the filling and mark the surface with a fork. Bake for 35-40 minutes, until piping hot and golden brown.

Cook's Notes
Try making this with haddock and smoked haddock or, if you live in Australia, substitute flat-head for the unsmoked fish.

Guest

rocket wrote:

Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 2 hours
Ingredients
1 small onion, thickly sliced
2 Cloves
1 bay leaf
600ml Milk
300ml double cream
450g unskinned cod fillet
225g undyed smoked cod fillet
4 eggs
100g butter
45g plain flour
5 tbsp chopped flat-leafed parsley
pinch freshly grated nutmeg
1.25kg peeled floury potatoes, such as King Edwards or Maris Piper
1 egg yolk
sea salt and freshly ground white pepper

Method
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream, cod and smoked cod. Bring just to the boil and simmer for 8 minutes. Lift the fish out on to a plate and strain the cooking liquor into a jug. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.

Hard-boil the eggs for just 8 minutes, then drain and leave to cool. Peel and cut them into chunky slices and arrange on top of the fish.

Melt 50 g of the butter in a pan, add the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time. Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.

Boil the potatoes for 15-20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft, spreadable mash.

Preheat the oven to 200C/gas 6. Spoon the potato over the filling and mark the surface with a fork. Bake for 35-40 minutes, until piping hot and golden brown.

Cook's Notes
Try making this with haddock and smoked haddock or, if you live in Australia, substitute flat-head for the unsmoked fish.

Then hoof it down with a nice Sauvignon Blanc. LOL.

Guest

Tasted wonderful happy

And I cooked it with the cod I caught at Orford on Monday

Guest

wouldn't like to be on a pier with you after eating all those carrots.

worried

Guest

Bread wrote:

wouldn't like to be on a pier with you after eating all those carrots.

worried

Why? lol

Guest

Did what you said but this came out the AGA....

.....OOPS.......TOO MUCH ....RELIGION.....C of E..........Ergo ......Codpie + ce