I love eating fish and seafood, as does my BFF. So it was about time I used up some of my #ConfinedKitchen freezer supplies and made a fish pie to help me out, portion-wise, with my imminent return to the office.
(Just to be clear, I have been working this New Tear, just not on the day job).
Anyhow, this is a great recipe from my Good Housekeeping cookbook, which I think my mum gave to me back in the dim and distant.
Poach a mix of white and pink fish in a covered large roasting tin with milk, white wine, peppercorns and bay leaves and a quartered onion. I used about a kilo of fish, with 15floz (450ml) milk and 3.5floz (100ml) white wine. About 20 mins at 170 fan/gas mark 5 should do, you want the fish cooked but only just.
When poached, lift out the fish using a slotted spoon. Strain the milky liquid, reserving it whilst getting rid of the rest.
Melt 3oz (75g) of butter in a saucepan. I know, it’s a lot, but bear with. Stir in and cook three tablespoons of plain flour and make a roux using the reserved milky mix. Add three tablespoons of double cream and season, cook it all through to make sure it’s thickened up. Finely chop a bunch of spring onions and add to the sauce.
Flake the fish into a large ovenproof dish, pour over the sauce, and top with a mountain of mashed potato. Bake for 40 minutes or so. It will explode into your oven bottom, who cares, it’s delicious.
I love this with peas or kale. The photo is with kale and, given I opened a bottle to cook with, a glass of wine.
This sounds delicious! I've never done the poaching in the oven before but that must help to avoid overcooking.
ReplyDeleteYes it's essential and helps with the flavour because of the onion and bay. I forgot to mention that I also added some prawns. Also, *New Year* obvs, I wasn't meaning to be totally depressing.
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