Saturday, 27 March 2010

Fish Pie

This recipe is tweaked from a Marco Pierre White recipe:
(is delicious and - - easy) ..... It does work out quite expensive, but you can, of course, change the selection and quantities of fish ........

You can make up all the components in advance, cool them, keep in fridge, then put them together before baking, or make up the whole dish and keep covered in the fridge until ready. I made this on the same day, but would imagine it could keep for one more day, but I definitely wouldn't keep it longer.

(serves 6 to maybe 8).
Oven 190 deg. C

1lb. (500g) cod fillet (all fish skinned and cut into chunks)
1/2 lb. (250g) smoked haddock fillet (undyed pref.)
1lb. salmon fillet
small pkt. of frozen or 3 large fresh scallops (plus roes if wanted)
1/2 dz. fresh prawns - peeled and cut into several pieces

Few sliced mushrooms, fried gently.

1 large leek - white part only - sliced finely and blanched
3 or 4 hard boiled eggs - chopped and mixed with the sliced leek

400ml. double cream (or less, adding some creme fraiche instead)
100 ml. fish stock

100 ml. milk (heated) adding 2 fish stock cubes - cool before adding cream

250g. cheddar cheese - grated

Creamy mashed potatoes. (made from about 5 or 6 King Edwards or Maris Pipers)

1. Butter a large ovenproof dish and layer in the raw fish pieces - season, but not too much salt.
2. Add the mushrooms, then the leeks and egg mix. on top
3. pour over the cream mixture
4. Sprinkle over the grated cheese -
5. Add the mashed potato on top and smooth over gently.

I started the pie off at 190 for 1/2 hr., then turned it down to 150 until nicely cooked through and the potato was beginning to brown a little on top and the creamy mixture was bubbling around the edges.

You can test the fish with a skewer to make sure it's cooked. It doesn't matter too much if this is overcooked as it will still be good comfort food, but it's best - - - - just timed right!

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