This week I'm making a homemade fish pie, my version is very much a British take on this humble comfort food. I use four different types of fish and make it as luxurious as I can, great for dinner parties, great for families, it's a great pie dish!
Ingredients-
➤ 550g fish. I used cod, monkfish, prawns and smoked haddock
➤ 125ml whole milk
➤ 125ml double cream
➤ 1 carrot
➤ 1 onion
➤ Dribble of olive oil
➤ 2 eggs
➤ 5 large potatoes
➤ Handful of mature cheddar cheese
➤ 1 tsp English mustard
➤ Half a lemon
➤ Handful of flat leaf parsley
➤ Nutmeg (for grating)
➤ 2 egg yolks
➤ Couple of knobs of butter
Recipe-
1. Start by preparing the fish, cut into bite size chunks and bring the milk and cream to the simmering. Place your fish in holding back the prawns, and poach very gently for 3-4 minutes. Whilst that is happening peel and cut your potatoes into small chunks and cook in a pan of boiling water.
2. Once the fish has had it's time drain and put into a pie dish, then pour the milk/cream into a bowl. Place the same pan on the stove and add the olive oil, then grate your carrot and onion, now add to the pan and saute gently. Once the potatoes have had 6 minutes or so add the eggs and par boil for a further 6 minutes until hard boiled.
3. Once the onion and carrot have become translucent, add the cream/milk mixture to it and simmer. Now add the mustard and later the cheese and gently let it melt away. Check the seasoning and add the nutmeg and lemon juice, you want this sauce to be very flavoursome.
4. Mash the potatoes with a potato ricer and add the egg yolks, butter and a touch of double cream (optional) and give a good stir. Cut the hard boiled eggs into quarters and set to one side.
5. Now add the eggs on top of the fish, pour over the sauce and let it cool. Lastly add the mash potato and use a palette knife to create the fish scales. Bake at 220°C for 25-30 minutes until golden brown, take out and enjoy.
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5 окт 2024
