Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley. It's the perfect comfort dinner. Add a couple tbsp. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish. Reduce the heat and simmer for 8 mins. of white wine … Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Assemble and bake. Taste the sauce for seasoning, and add more salt or pepper if necessary. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. See more 10 absolute classics recipes (10). New! Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Make up to a day ahead, chill, then bake for 40 mins. Remove the fish from the pan, and set aside to cool slightly. Add all the milk in this way, and heat gently until the sauce has thickened. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Read about our approach to external linking. Heat the milk in a large pan, then add the smoked haddock and cod. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Make the sauce. Spoon the fish mixture into the bottom of the dish. Good Food DealReceive a free Graze box delivered straight to your door. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Make an optional creamy sauce for your fish pie. Set aside and keep warm. You can make the mash for this fish pie recipe in advance. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. Recipe from Good Food magazine, January 2007. Continue to add the milk gradually, mixing well until you have a smooth sauce. Delicious and easy - a fish pie anyone can make. Each serving provides 861 kcal, 39.5g protein, 69g carbohydrates (of which 13.5g sugars), 45.5g fat (of which 27g saturates), 10g fibre and 1.9g salt. Making the pie: Pre-heat the oven to 250°C. Sprinkle a bit of flour on a clean surface or work top for easy rolling of the dough. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Frozen fish works brilliantly and can be poached directly from frozen. Use a fork to spread the mash over the pie and create a rough texture on top. Hard-boil 4 eggs. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until … Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Bring out the dough from the refrigerator and knead for 2 minutes. Hard-boil 4 eggs. Push the cloves into the same onion half and place this into the pan with the milk and fish. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. You'll learn how to poach fish and make a white sauce too. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Add the raw prawns and frozen peas to the mixture. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Boil potatoes until tender. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Meanwhile, finely chop the remaining onion half and the leeks. Lift the fish onto a plate and strain the milk into a jug to cool. Carefully top with the cooled mashed potato. For the Fish Pie dough/pastry: 350 grams Flour 100 grams margarine 1 raw egg 1 tablespoonful baking powder 1 leveled teaspoon salt Vegetable oil for frying Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a … Sauté a shallot. Sprinkle the parsley and lemon zest over the top. Bring the milk just to the boil – you will see a few small bubbles. Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). (Mash freezes really well.) While the potatoes are boiling, put the frozen fish in a large frying pan and pour over … Keep the milk in the pan. A frozen fish pie mix comes in very handy. Add the flour to the leeks and stir well. Divide dough into 3 or more places for easy handling. Heat oven to 200C/fan 180C/gas 6. Flake the fish into large pieces in the baking dish. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned.

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