Friday, April 8, 2011

Afternoon Delights....

A delicious Fish Pie...

Here is the Recipe for the most delicious Fish Pie you will ever have...
Its one of my husbands specialitie's that I would like to share

350g (12oz) each smoked haddock, cod, salmon fillets & smoked salmon, skin on and pin bones removed
1 large bay leaf
1 Red Chilli & 1 Garlic Clove
900ml (1 1/2 pints) milk
800g (1lb 12oz) floury potatoes, cut into cubes
2 tbsp pesto
50g (2oz) butter
225g (8oz) leeks, thinly sliced
1 small onion, thinly sliced
4 spring onions
3 Portobello mushrooms
150ml (1/4 pint) dry white wine
1 tbsp chopped fresh mixed herbs (use parsley, chives and dill)
150g (5oz) cooked peeled prawns
3 tbsp sour cream
2 tbsp flour
2 heaped tbsp toasted breadcrumbs
handful of grated cheese
sprinkle of parmesan cheese
Salt and freshly ground white pepper

Step 1. Preheat the oven to 170C (325F), Gas mark 3. Season the haddock, cod and salmon
with salt & pepper and place in a roasting tray with the bay leaf and milk.
Poach in the oven for 10-15 minutes or until the fish flakes.

Remove the fish from the tray and take off remaining skin. Flake the flesh, checking for any remaining bones. Strain the leftover milk into a measuring jug until you have 600ml (1 pint). Discard the bay leaf. Increase the temperature of the oven to 180C (350F), Gas mark 4.

Melt the remaining butter in a small pan and gently cook the leeks, shallots & onion for about 3 minutes. Add Chilli, Mushrooms & crushed garlic clove & cook for another 3-4 minutes. Pour in the white wine and reduce by half. Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the reserved poaching milk and stir until you have a smooth sauce. Season and reduce the heat. Add the herbs and simmer for 3 minutes, stirring occasionally. Lastly add the prawns, flaked fish and sour cream and cook for 2 minutes. Be careful not to boil the mixture because the fish will break up and the sauce will go mushy.

Place the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until tender. Drain and return to the pan to dry out a little. Mash the potatoes and beat in half of the butter and half of the pesto. Season well.

Spoon the fish mixture into a 3 litre (5 pint) shallow ovenproof dish and dot with the remaining pesto. Top it with the flavoured mashed potato and sprinkle with the breadcrumbs, cheese & Parmesan. Bake in the hot oven for about 25 minutes or until the top is golden