Text 24601, 109 rader
Skriven 2012-05-09 08:32:00 av JIM WELLER (1:123/140)
Ärende: A fish pie
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Pie Surprise
 Categories: British, Fish, Smoked, Salmon, Pies
      Yield: 2 Servings
 
    675 g  Floury potatoes; such as
           -King Edwards
           Few sprigs of mint
    300 g  haddock fillet;
           -skinned and boned
    225 ml Milk
           Olive oil; for frying
      1    Garlic clove
    225 g  Button mushrooms
    225 g  Tender young spinach
    150 ml Double cream
     25 g  white bread;
           (crusts removed)
     25 g  Unsalted butter; about
    115 g  smoked salmon trimmings
      1    Lemon
     50 go Cheddar
    350 g  Ripe tomatoes
      1 sm Bunch fresh mixed herbs;
           -(chervil, chives and
           basil)
           Salt and freshly ground
           -black pepper
 
  Preheat the oven to 200C/400F/Gas 6 and preheat the grill.
  
  Place the potatoes and mint in a large pan of boiling salted water
  and cook for 12-15 minutes until completely tender and cooked
  through.
  
  Place the haddock in a small saute pan, season and pour in the
  milk. Bring to a simmer and cook for 3-4 minutes until tender and
  cooked through.
  
  Heat a frying pan. Add 2 tbsp olive oil to the heated pan. Crush
  in the garlic and cook for 30 seconds, stirring.
  
  Slice the mushrooms and then tip into the pan and cook for 3-4
  minutes until tender and cooked through, tossing occasionally.
  Season to taste.
  
  Place the spinach in a steamer set on the potatoes and cook for
  3-4 minutes until completely tender and wilted.
  
  Pour 85ml/3fl oz cream into the mushroom mixture, stirring until
  well combined. Cook for another 2-3 minutes, stirring
  occasionally, until reduced and slightly thickened.
  
  Place the bread in a blender and blitz to fine breadcrumbs. Stir
  them into the mushroom mixture to thicken and remove from the
  heat. Season to taste.
  
  Pour the mushroom sauce into the bottom of a lightly buttered
  1.2litre/3 pint Pyrex dish so you can clearly see the layers.
  Flake the fish on top in an even layer and add a layer of spinach.
  
  Pour over the remaining cream and then cover with foil. Bake in
  the oven for five minutes.
  
  Arrange the smoked salmon in a single layer on a plate and squeeze
  over the lemon juice. Season with plenty of black pepper and set
  aside for a few minutes to marinade.
  
  Drain the potatoes and return to the pan. Mash to a puree,
  allowing the potatoes to dry out over a low heat. Beat in the
  butter and 120ml/4fl oz milk until you have achieved a smooth
  puree. Season to taste.
  
  Remove the pie from the oven and add a layer of smoked salmon on
  top. Finish the pie with a layer of the potatoes and run a fork
  over the top.
  
  Grate the Cheddar on top and place under the grill for a few
  minutes until bubbling and lightly golden.
  
  For the Tomato Coulis: Place the tomatoes in a bowl of boiling
  water for 15-30 seconds, then remove with a slotted spoon and peel
  off the skins.
  
  Cut the tomatoes into quarters, remove the seeds and finely dice
  the flesh.
  
  Put in a bowl and season generously. Chop up the mixed herbs and
  stir them into the coulis with a pinch of sugar.
  
  Remove the pie from the grill and carefully take out a portion of
  the fish pie and transfer to a serving plate. Spoon around some of
  the coulis and serve at once.
  
  Recipe by: Anything You Can Cook

MMMMM

Cheers

YK Jim


... I am a clumsy moron when it comes to making pie crusts

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