Tuesday, 24 November 2015

RECIPE: Fisherman's Pie

A note from Joelle... 
I made this quite spontaneously after realising I had some seafood in the freezer that I'd severely neglected for two weeks. This is an original recipe (aka an experiment that turned out pretty well) and I hope you enjoy it!
There are 3 components to this dish: the mash, the sauce and the fish/veg filling. It may look like a lot of work and ingredients, but it can be done from scratch and ready to eat in just over an hour - trust me!

You will need:
For the mash potato
800g white potatoes, 1 tbsp butter, splash of milk, 50g grated cheddar, 2 tsp grainy mustard, pinch of salt

For the filling
400g cod fillet (or skinless white fish of your choice), 200g peeled prawns (I used king), mangetout, mushrooms (any kind, I used white button), sprinkle of salt/pepper/dried mixed herbs

For the sauce
2 tbsp plain white flour, 50g butter, milk, salt/pepper

METHOD:
The mustard Mash
  1. Peel and quarter potatoes
  2. Boil them until soft
  3. Mash them
  4. Add butter, milk and season to taste
  5. Once smooth, add in 2 tsp grainy mustard and stir
The standard white sauce
  1. Melt butter in a saucepan
  2. Add flour and whisk until is becomes a paste (or  roux, if you're fancy)
  3. Add a splash of milk 
  4. Stir continuously until it gets thicker
  5. Add more milk if it starts to get too thick  - you want a rich pouring consistency!
  6. Add a pinch of salt, ground pepper and dried mixed herbs if you have some (fresh parsley would be good too!)
The Fish/Veg Filling
  1. Chop up a white onion, a spring onion, two garlic cloves, some white button mushrooms and some mangetout
  2. In a frying pan add the onions and garlic into a pan of hot oil
  3. Fry off the prawns (can do it from frozen or defrosted) and then set aside once they change colour
  4. Stir in the mushrooms and mangetout
  5. Add a splash of white wine if you have some (not essential)
  6. In a separate pan, submerge the cod under 400ml cold water (or milk with 2 bay leaves) and leave to poach on a medium heat for about 15-20 minutes
  7. Once both the cod and prawns are ready, drain off excess liquid (mushrooms can create a lot of extra water) from both pans and put the contents into a pie dish.
Combining everything:
  1. With the fish/veg mix on the bottom, pour on the white sauce, making sure the coating is even
  2. Then dollop on the mash
  3. Using a fork, you can spread it easier into the corners and make a traditional pattern on the top at the same time
  4. Bake in a hot oven for about 20 minutes at 200 degrees C to get that crispy top and bubbling edges
Season's eatings! 

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