Fish pie GOA delia ? - FoodShow

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Fish pie GOA delia ?

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For the mash topping
1.5kg floury potatoes, like Maris Piper
100g butter
150g grated Cheddar cheese
200ml of milk
Pie mixture
2 tbsp of parsley, chopped
1 tbsp of tarragon, chopped
1 tbsp of chives, chopped
2tbsp shallots, chopped
2tbsp gherkins, chopped
½ tbsp small capers in brine
300g cod, fillet weight, diced
300g smoked haddock fish, fillet weight, diced
300g salmon fillet, skinned and diced
100g butter
100g plain flour
1-liter milk
8 eggs
1. Preheat the oven to 180C. Peel the potatoes and cut into evenly sized chunks. Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. Simmer for about 20 minutes, until tender. While the potatoes are cooking bring another pan of water to the boil then carefully place the eggs into it. Cook the eggs for 6 minutes and then drain the water and cool the eggs under cold running water. Peel the eggs and put to one side.
2. Drain the potatoes and allow them to sit in the colander for a few minutes, then mash until smooth and beat in the butter and the milk. Season well and set aside.
3. Put the milk into a large pan and bring to a simmer. Add the fish and simmer for 2 minutes, then lift out with a slotted spoon or spider onto a tray. Save the milk.
4. Melt the butter in a medium pan over a lowish heat, and then stir in the flour. Cook, stirring, for a couple of minutes, being careful not to let it brown. Gradually stir in the poaching milk. Bring to the boil, then simmer for about 20 minutes. Take the sauce off the heat, stir in the herbs, capers, gherkins and season. Add the fish and toss to coat.
5. Put the seafood and sauce into a baking dish and top with the eggs and then the mashed potato. Sprinkle over the cheese and bake for 20 minutes until the top is golden. Serve with minted peas and carrots.

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