Sunday, March 8, 2009
Taste Sensations:How To Make Fisherman's Pie
1 bay leaf
500g cod fillet
4 eggs, hard boiled and peeled
45g GF plain flour
5 tbsp parsley, chopped
freshly grated nutmeg
1.25 kg potatoes, peeled and chopped
1 egg yolk
salt and pepper
1 large pan
1 potato masher
1 large plate
1 shallow oven proof dish
1 medium pan
1 chopping board
1 slotted spoon
Stud the onion with the cloves.
Put it into a large pan with the bay leaf, 450ml of the milk, the cream and the cod. Place the pan on the stove bring to the boil and simmer for 8 minutes.
When the fish is cooked, lift it out of the pan with a slotted spoon, place it on a plate and leave it to cool.
Strain the liquid through a sieve into a bowl or jug
When the fish is cool enough to handle, break it up into large flakes, discarding the skin and the bones.
Sprinkle the fish over the bottom of the oven proof dish.
Slice the hard boiled eggs and place on top of the fish.
Melt 50g of the butter in a pan, add the flour and cook for 1 minute.
Gradually stir in the milk mixture we cooked the fish in, continually stirring to avoid any lumps forming, leave on the heat to cook for 5-6 minutes
When the sauce is cooked add the chopped parsley and season with nutmeg and salt and pepper.
Pour the sauce over the fish and egg mixture and leave to cool.
Place the peeled potatoes in a pan, cover with water, add salt, bring to the boil and simmer for about 20 minutes or until soft.
Add the rest of the butter, egg yolk, salt and pepper to the potatoes; gradually add the rest of the milk until you have a soft spreadable mixture.
Preheat the oven to 200ºc/gas mark 6.
Place the fish pie in the oven and cook until golden brown for about 35-40 minutes
Take the fish pie out of the oven and serve.