A Big Fish Pie
Got some folk coming round for dinner tomorrow and as well as some belated crepe Suzette in honor of yesterdays pancake day, I thought a good fish pie would add to the Christian feel of the whole evening.
This is a very simple, creamy and for want of a better word, unctuous pie that will serve at least six.
- 600g Pollock. skinned chopped into small chunks
- 600g salmon. skinned chopped into small chunks
- 6 potatoes
- 500ml of double cream
- 1tbs of mustard
- 1tbs Worcester Sauce
- 100g butter
- 100g flour
- 1 liter fish stock
- 2 glasses of white wine
- dill chopped
- parsley chopped
- half a cup of grated Parmesan
- salt
- pepper
1. Add the stock and wine to a large pan, add the fish and simmer for a couple of minutes until the fish is poached.
2. Strain the fish, set aside and keep the fishy liquid.
3. Melt 50g butter in a pan and gently add the flour stirring on low heat. Gently pour in the fishy liquid continuing to stir until you have a creamy sauce. Simmer for 20 minutes.
4. Meanwhile peel chop and boil the potatoes.
5. Now pour 400ml of cream to the fishy sauce, along with the Worcester sauce, mustard, salt and pepper. Simmer for 10 minutes.
6. Add the fish, stirring it through the cream sauce and add the chopped dill and parsley.
7. Pour the creamy fish into a deep pie dish. Leave for half an hour allowing the contents to set a little.
8. While the fish is resting mash the potatoes with a little butter and the rest of the double cream.
9. Spoon the potato on top of the fish. Sprinkle with Parmesan and bake in an oven gas mark 6 for 30 minutes.
Photo to come once is baked
This entry was posted on Wednesday, February 25th, 2009 at 14:28 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.
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I can just imagine how good that must have been! I hope everyone enjoyed it.