Friday, 17 May 2013

Recipe - Fish Pie

I'm being painted! Not because I'm vain and love pictures of myself - because my artist friend needs free sitters. We had plans to slow cook something while she painted but we were both craving fish pie. I was the one to cook this time which I was somewhat nervous about. I'm not finessed at all and cooking three courses is HARD. But I did it! (Well, I did two and the Artist made a tarte aux fruits.) Crusty baguette topped with tomato chutney, cheese and chorizo. They might have been store bought elements but I thought to put them together! Even if it was obvious. And then with the assembling of the pie and the elaborately simple starter meant that there was no time to be painted or eat pudding so we just ended up getting a bit drunk, cutting me a new fringe (brave) and eating some pie. Wonderful. 
                                            

Fish pie
2 salmon fillets
2 cod fillets
2 smoked kipper fillets
2 smoked haddock fillets
Handful of prawns 
300ml milk
1 bay leaf
2 peppercorns
2 cloves
2 sprigs thyme

Place the aromatics in with the milk and bring to a simmer. 
Poach the fish in the milk for about three minutes.
Reserve the milk.

50g butter
50g flour
Reserved milk
Big handful of parsley, finely chopped
Half tsp nutmeg
Good grinding of black pepper

Melt the butter. 
Stir in the four and cook until light brown.
Add the reserved milk, slowly, whisking constantly.
Add the nutmeg, parsley and black pepper.

2 leeks, sliced and fried in butter
1kg potatoes, peeled and chopped
1 tsp Dijon mustard
75g Cheddar
1 tsp salted butter

Boil the potatoes in salted water.
Mash, stir in the cheese, leeks, butter and mustard.
Season with black pepper.

Place the fish in a baking dish, flake and season with salt, pepper and the slightest hint of lemon juice.
Pour over the parsley sauce.
Top evenly with the mash.
Place in a medium oven for about half an hour until the top is bubbling and crisp.

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