How To Make Fish Pie
How To Make Fish Pie
Fish master Mitch Tonks’ fish pie formula has sacks of flavor from the smoked haddock, prawns and cod. It’s the ideal solace supper.
Each serving gives 861 kcal, 39.5g protein, 69g carbs (of which 13.5g sugars), 45.5g fat (of which 27g immerses), 10g fiber and 1.9g salt.
under 30 mins
30 mins to 60 minutes
For the pureed potatoes
1kg/2lb 4oz potatoes, cut into 5cm/2in pieces
100g/3½ oz crème fraîche
3 tbsp warm milk
squeeze salt and white pepper
For the filling
500ml/1 16 ounces milk
250g/9oz smoked haddock
200g/7oz cod midsection
1 sound leaf
3 cloves (discretionary)
2 leeks, washed and cleaved
50g/2oz spread, in addition to 25g/1oz for dabbing on top of the pie
1 tbsp olive oil
3 tbsp plain flour
100g/3½oz crude lord prawns
50g/2oz frozen peas
1 tbsp finely hacked parsley
1 unwaxed lemon, finely ground zing as it were
Preheat the stove to 190C/170C Fan/Gas 5.
Bubble potatoes until delicate. Channel and squash them with the margarine, crème fraîche and warm milk and season with salt and pepper. Put away and keep warm.
Heat the milk in an enormous dish, then add the smoked haddock and cod. Slice the onion down the middle, make an entry point in one of the parts and supplement the straight leaf.
Drive the cloves into a similar onion half and spot this into the skillet with the milk and fish. Carry the milk to the bubble, then diminish the hotness and stew delicately for 6-7 minutes.
In the mean time, finely hack the excess onion half and the leeks. Heat the margarine with the olive oil in a little griddle and tenderly fry the onion and leeks for 4-5 minutes, until mellowed yet not cooked.
Eliminate the fish from the container, and put away to somewhat cool. Keep the milk in the skillet.
Add the flour to the leeks and mix well. Broil for 1 moment, blending as often as possible. Progressively spoon in the milk from poaching the fish, and mix it in well each time.
Add all the milk along these lines, and hotness delicately until the sauce has thickened. Taste the sauce for preparing, and add more salt or pepper if vital.
Break the fish into lumps, being mindful so as to feel for any bones and eliminate any skin, then, at that point, crease the fish pieces into the sauce. Add the crude prawns and frozen peas to the blend.
Place an ovenproof pie dish onto a baking plate (this will get any of the blend that air pockets over while cooking). Spoon the fish combination into the lower part of the dish. Sprinkle the parsley and lemon zing over the top.
Cautiously top with the cooled crushed potato. Utilize a fork to spread the crush over the pie and make an unpleasant surface on top.
Dab the pie with the excess portion of the margarine and spot in the broiler for 25-30 minutes, or until brilliant brown and percolating.
You can make the pound for this fish pie formula ahead of time. (Pound freezes all around well.) Frozen fish works splendidly and can be poached straightforwardly from frozen. A frozen fish pie blend comes in extremely helpful.
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