https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Fish_Pie 2026-04-05T17:58:43Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Fish_Pie&diff=2803&oldid=prev 2021-10-11T10:25:52Z

<p>Created page with &quot;<a href="/bradnorwiki/index.php/Recipes_from_cookery_books" title="Recipes from cookery books">⇐ Recipes from cookery books</a> <a href="/bradnorwiki/index.php/File:Missing-image-232x150.png" title="File:Missing-image-232x150.png">400px|left</a> I&#039;ve put the fish I use, which I get from the Dappermarkt, in t...&quot;</p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> I&#039;ve put the fish I use, which I get from the Dappermarkt, in the ingredients list. What it definitely needs is some white fish such as cod, and some smoked fish - I&#039;d use undyed smoked haddock if I could get it.<br /> <br /> I&#039;ve reduced quantities to fit the pie dish I always use for 2 people<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :1 small onion, halved<br /> :2 cloves<br /> :1 bay leaf<br /> :300ml creamy milk<br /> :150ml double cream<br /> :200g unskinned cod fillet, or haddock or coley etc<br /> :150g smoked salmon belly - this they sell on the Dappermarkt and is not like scottish smoked salmon, more like smoked haddock.<br /> :1 fillet skinned mackerel (optional)<br /> :some prawns (for variety)<br /> :1 hard boiled egg<br /> :50g butter<br /> :25g flour<br /> :2 Tbsp flat leaf parsley, chopped<br /> :a little grated nutmeg<br /> :600g floury (kruimig) potatoes (e.g. Dore, Maris Piper or King Edward), peeled and cut into similar sized pieces.<br /> :1 egg yolk<br /> :salt and freshly (white for preference) ground pepper<br /> <br /> <br /> ==Method==<br /> #Stud the onion halves with a clove each, then put in a pan with the bay leaf, ¾ or the milk, the cream and the fish. Bring to the boil and simmer for 5 minutes or so. lift the fish out onto a plate and strain the cooking liquor. Flake the fish, discarding any skin or bones. Sprinkle the fish over the base of an oven proof dish.<br /> #Cut the hard boiled eggs into chunks and add to fish.<br /> #Melt 25g butter in a pan and add the flour to make a roux and cook out for a minute or so. Gradually stir in the cooking liquor to make a white sauce, bring to the boil and simmer for 10 minutes. Remove from heat, stir in parsley and a little grated nutmeg and season with salt and pepper. Pour over the fish and chill for an hour.<br /> #Preheat oven to 200℃. Cook the potatoes in salted water for 15-20 minutes until tender. Make a mash with rest of the butter and the egg yolk and season. Then beat in enough of the remaining milk to make a soft spreadable mash. Spoon and fork the mash, or pipe it, over the fish mixture in the oven dish.<br /> #Bake for 35-40 minutes until hot and golden brown<br /> <br /> &lt;small&gt;&#039;&#039;Seafood Lovers&#039; Guide&#039;&#039; Rick Stein&lt;/small&gt;</div>

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