Quizzes & Puzzles31 mins ago
fish pie
5 Answers
what fish would you put in a fisherman's pie?
I'm thinking: haddock, salmon and maybe some smoked.
i don't fancy prawns though - would they go rubbery? Will smoked fish be too strong a flavour?
i would appreciate any ideas. x
I'm thinking: haddock, salmon and maybe some smoked.
i don't fancy prawns though - would they go rubbery? Will smoked fish be too strong a flavour?
i would appreciate any ideas. x
Answers
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Fantastic Fish Pie Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: A Bun In The Oven
6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Serving suggestions: peas, greens, baked beans, and tomato ketchup
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make
Show: The Naked Chef
Episode: A Bun In The Oven
6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Serving suggestions: peas, greens, baked beans, and tomato ketchup
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make
Delias Luxury Fish Pie :-)
1� lb (700 g) halibut
8 oz (225 g) king scallops, including the coral, cut in half
4 oz (110 g) uncooked tiger prawns, thoroughly defrosted if frozen, and peeled
5 fl oz (150 ml) dry white wine
10 fl oz (275 ml) carton of fish stock
1 bay leaf
2 oz (50 g) butter
2 oz (50 g) plain flour
2 level tablespoons cr�me fra�che
6 cornichons (Continental gherkins), drained, rinsed and chopped
1 heaped tablespoon chopped fresh parsley
1 level dessertspoon chopped fresh dill
salt and freshly milled black pepper
For the r�sti caper topping:
1 level tablespoon salted capers or capers in brine, drained, rinsed and dried
2 lb (900 g) D�sir�e or Romano potatoes, evenly sized if possible
2 oz (50 g) butter, melted
2 oz (50 g) strong Cheddar cheese, finely grated
1� lb (700 g) halibut
8 oz (225 g) king scallops, including the coral, cut in half
4 oz (110 g) uncooked tiger prawns, thoroughly defrosted if frozen, and peeled
5 fl oz (150 ml) dry white wine
10 fl oz (275 ml) carton of fish stock
1 bay leaf
2 oz (50 g) butter
2 oz (50 g) plain flour
2 level tablespoons cr�me fra�che
6 cornichons (Continental gherkins), drained, rinsed and chopped
1 heaped tablespoon chopped fresh parsley
1 level dessertspoon chopped fresh dill
salt and freshly milled black pepper
For the r�sti caper topping:
1 level tablespoon salted capers or capers in brine, drained, rinsed and dried
2 lb (900 g) D�sir�e or Romano potatoes, evenly sized if possible
2 oz (50 g) butter, melted
2 oz (50 g) strong Cheddar cheese, finely grated
Pre-heat the oven to gas mark 7, 425�F (220�C).
You will also need a baking dish about 2 inches (5 cm) deep of 2� pint (1.5-litre) capacity, well buttered.
First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam.
Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked.
Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.
Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the cr�me fra�che, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat.
You will also need a baking dish about 2 inches (5 cm) deep of 2� pint (1.5-litre) capacity, well buttered.
First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam.
Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked.
Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.
Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the cr�me fra�che, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat.
To make the r�sti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter.
Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the r�sti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.
If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.
Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the r�sti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.
If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.
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