Skip to main content

 

 Luxury Fish Pie. Serves 4-6 depending on appetite

Every now and then I get the urge to eat a fish pie but don’t make it off forgetting how simple this is to make

This recipe is easy to follow, and only takes 15- 20 minutes preparation time, so within an hour you have a delicious, warming and satisfying meal although this is not a complicated meal to prepare it has the taste of pure luxury.

You can, like me can substitute the dairy products for the lactose intolerant, and it is just as delicious or use dairy products.

You need

·       1kg Maris Piper potatoes, peeled and halved

·       500 ml any kind of milk I use plant-based milk   

·       40g Tomer or Butter, plus a knob

·       25g plain Gluten free or ordinary flour

·       1 leek washed and finely sliced

·       1 tsp Dijon or English mustard

·       450 grams fresh fish, I use a mixture of cod and salmon, or you can use cod salmon and smoked haddock. Make sure it has no bones and cut into largish chunks.

·       ¼ glass of white wine if you have any left over. (optional)

·       I cup of sliced mushrooms

·       ¼ cup of fresh dill chopped

·       ¼ cup fresh parsley chopped

·       1 bay leaf

·       Salt and pepper to taste

·       ½ cup finely grated cheddar or plant cheese

·       Pinch nutmeg

·       1 small tin of sweet corn (optional)

Method

Heat the oven to 200C/fan 180C/gas mark 6.

 

Make the potato topping

Put the  1kg potatoes, peeled and quartered , in a saucepan with  over enough water to cover them add ½ a tea spoon of salt  Bring to the boil and then simmer until tender. (Around 20 minutes)

When cooked, drain thoroughly and mash with 10 ml of milk and an around 10grams of Tomer. Season with ground black pepper salt and a pinch of nutmeg

Set aside

 

Make the sauce

Put the remaining toner, in a non-stick saucepan let it melt add a bay leaf and the leeks, cook for 1-2 minutes. Remove the leeks with a slotted spoon and set aside.

Add your flour Gradually whisk in the milk and wine using a balloon whisk if you have one.

Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook it pout of a medium heat for 3-4 mins until thickened.

Return your leeks to the sauce, add the mushrooms and mustard at this stage. Stir and remove from the heat.

 

Add your chunks of fish the parley and dill and sweetcorn and stir so all the fish is mixed in and covered with the sauce.

 

Place in an oven proof dish - Spoon the potato on top and sprinkle with a with the grated cheddar cheese.

Put in the preheated oven for 20-25 mins or until golden and bubbling at the edges.

 

Serve- with any vegetable of choice and a glass of chilled white wine.

Once cooked this fish pie can be frozen so why not double the quantity and have another pie for a rainy day!!

Comments

Post a Comment

Popular posts from this blog

Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup.  Chopped liver can be made with any type pf liver but personally I prefer the traditional  favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains  vitamin C  choline,  betaine, of vitamin B-12,  retinal and vitamin E  also  of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals  Its high in i ron, magne...
Post a Comment
Read more

Deli Days ( Remembering Blooms )

In the U.K. we call it Salt Beef, in the US they call it corned beef, but nothing quite evokes my nostalgia taste buds, than a picture of an overstuffed salt beef on rye  sandwich with    a side order of new green cucumbers.. If you were brought up in the south of England , no trip to London was complete without a visit to Blooms.they were located near Petticoat lane in the East End of London, and on Golders green  road  in north west London. Once inside the doors one would feast your eyes and all your senses  on a whole selection of traditional   Jewish dishes, With portions certainly not for the faint hearted or for the cholesterol shy. This week  I am going to take some of those dishes, remove the smaltz, sugars and gluten and give the Kitchen Guru followers the flavors without the  health risks to your favorite kosher  deli menu . Starting today with the item that made Blooms famous Salt...
Post a Comment
Read more

Quirky Quinoa

I first had quinoa in the  late 1990’s in the USA, a friend introduced me to it as it is ideal for a gluten free diet . It was considered the new super food  even though it has been around since pre Columbian Andean civilization , where it was second only to the potato in their diet. Quinoa became the contemporary “hippy” super food, at the beginning of this century .  When I was a dorm mom of a girls midreshet I served this nifty protein  packed grain at least once a week.     Quinoa  has many nutrients  it contains  more protein than any other grain; an average of 16.2  percent, et, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Its protein is high quality. It is a complete protein, with an essential amino acid balance it is also high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains. Rich & Bal...
Post a Comment
Read more