Serves 4
I adapted
this Fish Pie recipe from a Neven Maguire recipe from some years back.
I wanted to make it more budget and time conscious and I don’t like to use alcohol in recipes when I’m doing family style ones. But if you want the original recipe search for Neven Maguires Killybegs Fish pie, it's nearly as delicious as the one below!
My son adores this whenever I make it and to keep within a budget you can get a fish pie mix that's near it's sell-by date from the fridges in larger supermarkets which work perfectly well with this dish.
I wanted to make it more budget and time conscious and I don’t like to use alcohol in recipes when I’m doing family style ones. But if you want the original recipe search for Neven Maguires Killybegs Fish pie, it's nearly as delicious as the one below!
My son adores this whenever I make it and to keep within a budget you can get a fish pie mix that's near it's sell-by date from the fridges in larger supermarkets which work perfectly well with this dish.
Ingredients
18oz/840g
fish. Mix between salmon, smoked haddock & cod or other sturdy white fish
400ml milk
1 bay leaf
1oz/25g butter
4oz/115g leaks, washed and finely chopped
1oz/30g plain flour
½ tablespoon mixed herbs, e.g dill & parsley
1/2lb/400g potatoes , peeled & diced
4 carrots, peeled, diced and cooked al dente – optional vegetable, you can choose other vegetables as well, e.g parsnip or green beans or all 3!
400ml milk
1 bay leaf
1oz/25g butter
4oz/115g leaks, washed and finely chopped
1oz/30g plain flour
½ tablespoon mixed herbs, e.g dill & parsley
1/2lb/400g potatoes , peeled & diced
4 carrots, peeled, diced and cooked al dente – optional vegetable, you can choose other vegetables as well, e.g parsnip or green beans or all 3!
Method:
Preheat oven
to 160⁰C/325⁰F/Gas 3
Season the
fish and place in oven proof dish with the milk and bayleaf.
Poach for approx 15-20 minutes.
Remove from the oven and drain the milk into a measuring jug – you will need about ½ pt.
Leave fish to cool a little before removing any remaining skin and checking for bones.
Discard the bayleaf.
Increase oven temperature to 180⁰C/350⁰F/Gas 4.
Meanwhile, cook the potatoes in a large pot of salted water, bring to the boil and cook for 15 minutes or until tender.
Drain and return to heat, add ½ tablespoon butter, season well and mash.
Melt the remaining butter in a small pot and add the leeks and cook for approx 5 minutes, do not brown.
Add the flour and cook for 1 minute, again do not brown.
Add half the reserved poaching milk and whisk the roux together.
When all the liquid has been absorbed, add the remaining milk and whisk to a smooth sauce.
Add the mixed herbs and season well.
At this point you can add in the flaked fish and any other vegetable you are using and have blanched.
Lastly add a rounded tablespoon of crème fraiche (optional).
Ensure you do not boil the mixture at this point.
Spoon the fish mixture into the oven proof dish you used to poach the fish.
Top it with mash potato and using a fork spread the mash evenly over the top.
You may wish to add a few dollops of butter to the mash topping as this will give a lovely golden finish when cooking.
Bake in the oven for approx 20 minutes, until the top is golden brown and the pie is piping hot throughout.
Serve and Enjoy!
Poach for approx 15-20 minutes.
Remove from the oven and drain the milk into a measuring jug – you will need about ½ pt.
Leave fish to cool a little before removing any remaining skin and checking for bones.
Discard the bayleaf.
Increase oven temperature to 180⁰C/350⁰F/Gas 4.
Meanwhile, cook the potatoes in a large pot of salted water, bring to the boil and cook for 15 minutes or until tender.
Drain and return to heat, add ½ tablespoon butter, season well and mash.
Melt the remaining butter in a small pot and add the leeks and cook for approx 5 minutes, do not brown.
Add the flour and cook for 1 minute, again do not brown.
Add half the reserved poaching milk and whisk the roux together.
When all the liquid has been absorbed, add the remaining milk and whisk to a smooth sauce.
Add the mixed herbs and season well.
At this point you can add in the flaked fish and any other vegetable you are using and have blanched.
Lastly add a rounded tablespoon of crème fraiche (optional).
Ensure you do not boil the mixture at this point.
Spoon the fish mixture into the oven proof dish you used to poach the fish.
Top it with mash potato and using a fork spread the mash evenly over the top.
You may wish to add a few dollops of butter to the mash topping as this will give a lovely golden finish when cooking.
Bake in the oven for approx 20 minutes, until the top is golden brown and the pie is piping hot throughout.
Serve and Enjoy!
No comments:
Post a Comment