Terpe
20th March 2012, 14:11
Fish pie is very healthy and nutritious.
It's also very easy to prepare and bake. If you're lucky and have a local real fishmonger, you could ask for a selection of fish off-cuts, and usually
(not always) they will let you have these quite cheaply. Certainly well below market prices.
This recipe contains fish, leeks, cream (or soya subsitute) and butter. Although fish pie can considered as an all-in-one dish, I personally like to serve
it with peas or some other fresh greens.
Creamy Leek & Seafood Pie
Ingredients:-
300g leeks - trimmed and thinly sliced
25g unsalted butter
1/2 tsp freshly grated nutmeg
250ml double cream (feel free to use Alpro soya chilled alternative to cream)
300ml fish stock
250g cod or pollack fillet - skinned
300g haddock fillet - skinned
200g prawns - cooked and shelled
1 tsp capers - rinsed & drained
1 tbsp chives - roughly snipped
375g ready-rolled puff pastry
1 egg yolk - beaten
Sea salt & black pepper to taste
Cooking Method:-
1. Melt the 25g butter in a large frying pan, add the leeks and cook gently, stirring occasionally, for 8-10 mins until very soft but not brown.
Season with salt, pepper and nutmeg. Stir in the cream and set aside.
2. Bring the fish stock to a simmer in a frying pan and gently poach the cod and haddock for 3-5 mins, until just cooked through.
Remove from the liquid and allow to cool down a little.
3. Pre-heat the oven an baking dish to 200°C/ Gas mark 6
4. Flake the fish into a mixing bowl and add the prawns, capers and chives along with the leek mixture and a little of the fish stock.
Mix together very gently with a wooden spoon just enough to combine all the ingredients and then put into the pie dish.
5. Use the beaten egg yolk to moisten the rim of the dish and then cover the fish with a pastry lid. Press down well at the edges with a fork, or crimp the
pastry to seal, and trim the edges.
6.Make a small hole in the middle of the pastry to allow any steam to escape, brush with the rest of the egg and bake for around 30-35 minutes or until golden,
puffed and crisp.
Serve hot
It's also very easy to prepare and bake. If you're lucky and have a local real fishmonger, you could ask for a selection of fish off-cuts, and usually
(not always) they will let you have these quite cheaply. Certainly well below market prices.
This recipe contains fish, leeks, cream (or soya subsitute) and butter. Although fish pie can considered as an all-in-one dish, I personally like to serve
it with peas or some other fresh greens.
Creamy Leek & Seafood Pie
Ingredients:-
300g leeks - trimmed and thinly sliced
25g unsalted butter
1/2 tsp freshly grated nutmeg
250ml double cream (feel free to use Alpro soya chilled alternative to cream)
300ml fish stock
250g cod or pollack fillet - skinned
300g haddock fillet - skinned
200g prawns - cooked and shelled
1 tsp capers - rinsed & drained
1 tbsp chives - roughly snipped
375g ready-rolled puff pastry
1 egg yolk - beaten
Sea salt & black pepper to taste
Cooking Method:-
1. Melt the 25g butter in a large frying pan, add the leeks and cook gently, stirring occasionally, for 8-10 mins until very soft but not brown.
Season with salt, pepper and nutmeg. Stir in the cream and set aside.
2. Bring the fish stock to a simmer in a frying pan and gently poach the cod and haddock for 3-5 mins, until just cooked through.
Remove from the liquid and allow to cool down a little.
3. Pre-heat the oven an baking dish to 200°C/ Gas mark 6
4. Flake the fish into a mixing bowl and add the prawns, capers and chives along with the leek mixture and a little of the fish stock.
Mix together very gently with a wooden spoon just enough to combine all the ingredients and then put into the pie dish.
5. Use the beaten egg yolk to moisten the rim of the dish and then cover the fish with a pastry lid. Press down well at the edges with a fork, or crimp the
pastry to seal, and trim the edges.
6.Make a small hole in the middle of the pastry to allow any steam to escape, brush with the rest of the egg and bake for around 30-35 minutes or until golden,
puffed and crisp.
Serve hot