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  • Fish Pie: Ingredients Required

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    Mihai Leancă
    22 vizualizări2 pagini
    This recipe provides instructions for making a fish pie with a creamy sauce and mashed potato topping. The sauce is made by sautéing shallots, fennel, leeks and mushrooms in butter, then adding flour and milk to make a béchamel sauce, which is finished with cream, parsley and lemon juice. The cooked fish is gently folded into the cold sauce and placed in a baking dish. For the topping, steamed potatoes are pureed and mixed with milk and butter before being piped over the fish filling. The pie is baked until the topping is golden brown.

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    Titlu original

    fish pie

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    This recipe provides instructions for making a fish pie with a creamy sauce and mashed potato topping. The sauce is made by sautéing shallots, fennel, leeks and mushrooms in butter, then adding flour and milk to make a béchamel sauce, which is finished with cream, parsley and lemon juice. The cooked fish is gently folded into the cold sauce and placed in a baking dish. For the topping, steamed potatoes are pureed and mixed with milk and butter before being piped over the fish filling. The pie is baked until the topping is golden brown.

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca DOC, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    22 vizualizări2 pagini

    Fish Pie: Ingredients Required

    Încărcat de

    Mihai Leancă
    This recipe provides instructions for making a fish pie with a creamy sauce and mashed potato topping. The sauce is made by sautéing shallots, fennel, leeks and mushrooms in butter, then adding flour and milk to make a béchamel sauce, which is finished with cream, parsley and lemon juice. The cooked fish is gently folded into the cold sauce and placed in a baking dish. For the topping, steamed potatoes are pureed and mixed with milk and butter before being piped over the fish filling. The pie is baked until the topping is golden brown.

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca DOC, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 2

    FISH PIE

    Often in a fish pie the fish results in being completely over cooked, lacking its
    identity, texture and flavour. In this recipe we cool the sauce and add the fish to the
    cold sauce before baking in a hot oven to ensure that the fish is not over cooked. This
    versatile recipe can be made with whatever fish you prefer. You can be creative with
    flavouring it, and adding your favourite herbs.
    Special equipment: Oval oven proof baking dish, 20cm X 13cm.

    Ingredients Required
    For the sauce
    100g
    100g
    80g
    80g
    120g
    40g

    Unsalted butter
    Shallots, small peeled and sliced
    Fennel, 1cm dice
    Leeks, cut in half lengthways, washed and cut into 1cm slices
    Mushrooms button, washed and sliced
    Flour, plain

    320ml
    160ml
    20g/1 handful
    1/2
    1 pinch
    1 pinch

    Milk, whole, organic


    Cream, whipping
    Parsley, roughly chopped
    Lemon, juiced
    Sea salt
    Freshly ground black pepper

    The fish
    600g

    Pollock, 2 cm dice (*2)

    For the topping


    1kg
    100ml
    100g
    4 pinches
    4 turns

    Potatoes, desire, peeled, cut 5cm, steamed until soft 25-30min


    Milk, whole, organic, warmed
    Butter, unsalted, melted
    Salt
    Pepper, white, freshly ground

    Cooking Method
    Planning ahead
    Make and chill the sauce ahead of time. Or assemble the pie, without the topping, and
    freeze.
    For the sauce
    Steam the potatoes for the topping while you prepare the sauce. In a large saut pan,
    soften the shallots, fennel and leeks in the butter for 5 minutes with no colour (*3). Add
    the sliced mushrooms and sweat for a further 2 minutes. Stir in the flour, and cook for 1
    minute before gradually stirring in the milk. Simmer for 5 minutes, season and allow to
    cool, then finish with cream, chopped parsley and lemon juice. Taste and adjust the
    seasoning if required Divide the fish and sauce one large dish and allow to cool
    completely.
    Preparing the topping and baking:
    Strain the cooked potatoes into a colander letting the excess steam escape for 2 3
    minutes. Pass the potato through a mouli, a sieve or mash with a potato masher. Return
    the puree of potato into a saucepan, gradually pour and mix in the warm milk (retain a
    little). stir in the melted butter and season with salt and pepper. Taste and correct the
    seasoning if necessary. If the puree is too firm, thin it down with the remaining milk.
    Allow to cool slightly before spooning into a piping bag and piping over the top of your
    fish pie (*4). Place the pies on a baking tray and cook for 30 minutes at 190C. Remove
    from the oven and allow to rest for 5 minutes before serving.

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