Set aside and keep warm. You'll learn how to poach fish and make a white sauce too. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Bring out the dough from the refrigerator and knead for 2 minutes. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Make up to a day ahead, chill, then bake for 40 mins. Sauté a shallot. Add all the milk in this way, and heat gently until the sauce has thickened. Heat the milk in a large pan, then add the smoked haddock and cod. (Mash freezes really well.) Sprinkle a bit of flour on a clean surface or work top for easy rolling of the dough. Add the flour to the leeks and stir well. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. Bring the milk just to the boil – you will see a few small bubbles. 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. Make the sauce. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Continue to add the milk gradually, mixing well until you have a smooth sauce. It's the perfect comfort dinner. Remove the fish from the pan, and set aside to cool slightly. Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Assemble and bake. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Recipe from Good Food magazine, January 2007. 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. You can make the mash for this fish pie recipe in advance. Making the pie: Pre-heat the oven to 250°C. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Good Food DealReceive a free Graze box delivered straight to your door. See more 10 absolute classics recipes (10). Read about our approach to external linking. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until … Keep the milk in the pan. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Fry for 1 minute, stirring frequently. Frozen fish works brilliantly and can be poached directly from frozen. 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. Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Divide dough into 3 or more places for easy handling. A frozen fish pie mix comes in very handy. Hard-boil 4 eggs. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. While the potatoes are boiling, put the frozen fish in a large frying pan and pour over … Spoon the fish mixture into the bottom of the dish. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a … of white wine … Push the cloves into the same onion half and place this into the pan with the milk and fish. 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 Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Make an optional creamy sauce for your fish pie. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Add a couple tbsp. Heat oven to 200C/fan 180C/gas 6. Hard-boil 4 eggs. Taste the sauce for seasoning, and add more salt or pepper if necessary. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Sprinkle the parsley and lemon zest over the top. Carefully top with the cooled mashed potato. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley. Delicious and easy - a fish pie anyone can make. New! Flake the fish into large pieces in the baking dish. Use a fork to spread the mash over the pie and create a rough texture on top. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add the raw prawns and frozen peas to the mixture. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Meanwhile, finely chop the remaining onion half and the leeks. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. 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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