150g Puff Pastry 1 egg yolk (for washing the pastry) Method. Core and roughly chop the apples. Just make sure someone else does the washing-up, Crumble Crust Fish Pie Photograph: Jonathan Lovekin. Heat the oil in a large frying pan, add the leek and cook for 5 to 7 minutes. They should be in pieces under 1cm square. 1 leek, washed and finely sliced Any of these makes a rock-solid base of flavour on which we can build our filling. Melt 40g of butter in a saucepan, add the flour and cook till pale biscuit-coloured, stirring almost constantly. Fold in the oats, parmesan, a little salt and ground black pepper. The bland, milky base can be livened up a little with herbs, but I don't think we should get too far removed from its ultimate soothing qualities. Gently fold the cooked leeks into the fish sauce, then transfer to an ovenproof dish. We continue to tread carefully through the fish supplies. Cool before serving.★. Cook for 35 – 40 minutes or until pastry is golden brown. To make the crumble, put the flour and butter into a food processor and blitz to the texture of fresh breadcrumbs. Lay the first sheet of puff pasty over an oven proof dish and prick with a fork. Then add the mushrooms and half the parsley. Cook for 2 minutes then slowly pour in the milk or white wine, stirring constantly and simmer until thickened. 600g nice white fish fillets (I used spangled emperor) 70g flour. Tip the crumble over the fish sauce. Here is a delicious recipe, the pie with scallops and leeks from the garden. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish with a 3-4cm overhang. https://www.yummly.com/recipes/salmon-and-leeks-in-puff-pastry If I am going to the trouble of making a pie – and yes, it is a lot of trouble, with all the washing up it produces – then I am going for broke, which means a touch of luxury. So what is left? IngredientsMethod. But crumb crusts and thick cloud-like layers of potato are possibilities, too. Gently heat for five minutes, then take the fish out and put on a plate. Stir in the marmalade. Set the oven at 160C/gas mark 4. Nothing endangered, intensively farmed or that may damage our increasingly fragile marine environment. Meanwhile, lightly beat the eggs with a fork. Remove the fish, keep the milk! Cook over a low heat for 10 minutes, then fold in the fish. 70g butter. Well, quite a lot, actually. 1/2 pack light puff pastry, cut in half. Brush the lid of your pie with an egg yolk. Preheat oven to 220°C/200°C fan-forced. Bake for 40 minutes in the preheated oven until crisp and golden, and the filling is bubbling. Break the fish into large pieces and roughly chop the dill. Add the bay leaf, peppercorns and a very fine grating of nutmeg. The Best Fish Pie With Puff Pastry Recipes on Yummly | Caper, Lemon And Dill Fish Pie With Puff Pastry Top, Patchwork Puff Pastry Turkey Pot Pie, Potato, Ham, And Bacon Puff Pastry Pie. Heat the oil in a large frying pan, add the leek and cook for 5 to 7 minutes. Remove puff pastry from freezer to thaw. Spoon into the prepared cake tin, scatter a fine layer of Demerara over the top and bake for an hour and 15 minutes, or until a skewer comes out moist but without any cake mixture sticking to it. Don’t leave without subscribing to my newsletter with its seasonal recipes ! Ne partez pas sans vous abonner à ma newsletter avec ses recettes de saison ! Place ramekins on a lipped baking sheet into the oven. In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes). It’s a great dish for Lent, too. • This article was amended on Monday 22 February 2010 because an editing error resulted in two of the ingredients being omitted. Cook for 5 minutes. It is not a dish for the chaotic cook or anyone short of time. This was often eel in our house, but a replacement could be cod blessed with the logo of the Marine Conservation Society or maybe line-caught pollock. Cool mixture completely in refrigerator. Pour in the strained cooking liquid from the fish (adding more, if necessary, to make 500ml), stirring over a moderate heat till smooth. This is crucial if the true flavour isn't to be squandered. But as shoppers we must be careful. Stir in flour; cook, stirring, 2 minutes. But as shoppers we must be careful. Cut puff pastry into 5 x 5-inch squares and drap each square of dough over each ramekin, crimping and sealing to the lip. Stir the caper mixture into the fish pie filling in the baking dish. Serves 8. Make sure you are stirring regularly so nothing sticks to the pan. Haddock is another possibility if you can trust your sources. This Fish Pie with Leeks is for me one of the best Fish Pies and can be served all year round… It is a perfect Family dish and is best served with fresh bread and a nice Rosé from Provence. Your email address will not be published. Brush the cut outs lightly with egg, … Leave to simmer gently for 5-10 minutes, until the fish is opaque and tender. Using a pizza cutter or sharp knife, cut the pastry into 12 rounds or rectangles. When making the sauce it is worth trapping every ounce of flavour. Remove the skin from the fish and discard. Subscribe to my monthly newsletter with its seasonal recipes ! Strain fish into a colander catching the … Place over a moderate heat, turning it down just before the milk boils. I give them a good chopping. Comfort food with a healthy twist, fish pie is the perfect dish for a winter evening. Add the butter, allowing it to melt, then stir in the flour. If you love fish and you love a good chicken pot pie, or cottage pie, you’re going to love this fish pot pie with leeks. Fish pie recipes. Simple and satisfying – a good fish pie is one of the greatest comfort foods. Throw in the leek, broccoli and garlic and sauté for 8 minutes. A crisp layer of potatoes is yet another possibility in the huge lexicon of fish and potato suppers – from fishcakes to fish and chips. Set the oven at 180C/gas mark 4. On floured surface, roll out first puff pastry. Season and stir in, parsley and fish. They are cheap, juicy and add bags of savour, and they won't leave you sitting on the naughty step. Add the stalks to the milk. 220g butter at room temperature210g light muscovado sugar4 eggs250g wholemeal floura lightly heaped teaspoon of baking powder½ tsp ground cinnamon200g apples (peeled weight)100g golden sultanas or raisins125g orange marmaladefinely grated zest of an orange Demerara sugar. Even a handful of prawns will turn an everyday dish into something rather special. https://theviewfromgreatisland.com/classic-new-england-fish-pie-recipe And that marriage is one I hope will never be missing from our kitchens. It is important that they don't colour, so I often put a round of greaseproof paper on top of the leeks and cover with a lid, which will encourage them to steam. This fish pie serves 4-6 people and will take 50 mins to make. Allow to cool slightly before serving. https://www.jusrol.co.uk/.../celebration-smoked-fish-and-haddock-puff-pastry-pie recipe by Christina Conte ~ serves 5 or 6 . The idea that all fish is out of bounds is a myth, and support for the fishing industry and its families is needed more than ever. 750g firm white fish (filleted weight)250g smoked fish (eg haddock or pollock)a little butter for the dish500ml milka bay leaf6 black peppercornsa little nutmeg75g butter40g floura small bunch of dill, choppedabout 5 stalks of bushy parsley2 medium-sized leeks, For the crumble topping:95g butter80g plain flour75g rolled oats25g finely grated parmesan. Fortunately, there are still some very good local apples around. Spoon fish mixture into bottom of oven-proof pie dish (17” oval or 9”x13” rectangular). Brush the edge of the dish with a little milk and top with the puff pastry, pressing the edge to seal. Add onion and leek mixture, then peas. Smoked pollock is not the easiest to track down (I resorted to the internet), but it is firmer and more wallet-friendly than haddock and you may know of a local supplier. The crust can be anything we feel like, from a melting shortcrust to a sheet of billowing puff or even good old flaky pastry. Add the beaten eggs a little at a time to the creamed butter and sugar, introducing a spoonful of flour if the mixture starts to curdle. Melt butter with oil in large saucepan; cook onion, carrot and celery, stirring, until carrot softens. Let cook for 20 minutes. First here is the list of the different Ingredients you will need to make the Fish Pie with Leeks that serves for 4 to 6, Now here are the different steps you will need to follow to make the Fish Pie with Leeks. Divide the mixture between 2 individual pie dishes or like me in a big pie dish. Toss the chopped apples with the sultanas or raisins. 400 g (13oz) white fish such as cod or haddock and Salmon cut into bite sized pieces or chunks. Cut thin strips of pastry and stick around the edge, then brush the pastry edges with egg and place a sheet of pastry on top of each pie. For a pie filling, I like to have at least one firm white fish in the background. So what is left? Finish by adding the second sheet of pastry to the top. Preheat oven to 220°C (200°C fan-forced). Required fields are marked *. Now here are the different steps you will need to follow to make the Fish Pie with Leeks Preheat the oven to 200°C (390°F). This delicious fish pie has a crisp, pastry top which makes it different to a traditional fish pie which is topped with mashed potato. Wash the leeks and add to melted butter in a large pan (I do this in the casserole dish the pie will be oven cooked in). Fish pie toppings. Brush the pastry with milk to glaze, and bake at 220°C (430°F) for around 25 minutes, until the pastry is risen and golden brown. Gently fold the cooked leeks into the fish sauce, then transfer to an ovenproof dish. Preheat the oven to 200 Celsius / 400 Fahrenheit / Gas mark 6. Your email address will not be published. From mini fish pies to fish pie with cheesy leek mash topping, these recipes will quickly become household favourites. Remove any skin or bones from the fish. The cheese adds not just a deeper note but ensures a light crunch to the crust that is so important as a contrast for such a soft filling. But its slightly grey flesh and mild flavour have its loyal fans. Abonnez-vous à ma newsletter mensuelle avec ses recettes de saison ! Add stock and fish; cook, stirring, until fish is cooked through and mixture boils and thickens. e continue to tread carefully through the fish supplies. Dust the counter lightly with flour and unfold the sheet of puff pastry. 1/2  pack light puff pastry, cut in half. Check the fish for any stray bones, but keep the skin in place for the moment. 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