An alternative - or supplementary - Christmas main course...Luxury Fish Pie
Festive Fish Pie with Lettuce Wedges & Thousand Island Dressing 'Lovely & creamy; the wine makes it very festive.' |
It's the sauce that makes the pie so lovely - enlivened with white wine and unctuous with dairy or vegan cream.
67 loves the pie's versatility -- it can be topped with a snow-like layer of mashed potatoes, puff pastry (home-made or store bought) or (pictured) golden croutons, crispy & crunchy, one side bathed in white wine sauce.
Cost: min £6.50'ish
Feeds: 2-4
Ingredients:
White Wine Sauce
30gm/1 generous oz butter or half butter/half olive oil or vegan butter1 med onion finely diced or equivalent thinly sliced green of scallions2 cloves garlic, grated (opt)1/2 small fennel (or 2 sticks peeled well-washed celery), in small dice3 tb flour2 tb Dijon mustard1/2 cup good stock (fresh pref but granules are fine)1 generous glass white wine250ml dairy or vegan single cream
2 tb coarsely chopped parsley
1 tb coarsely chopped dill (opt)
450gm/15.8oz mixed fish: cod, haddock, salmon in large bite sized pieces
generous handful shrimp (opt)
1.5 tsp lemon zest
1.5 tbsp lemon juice
Croutons:
225gm/8oz stale sourdough or other bread, in 1.5 inch cubes
2 tb good olive oil
Method:
Can be done a day ahead:
FISH: fresh - blanch 2 mins in a pot of boiling water; drain; set aside
frozen - defrost and rinse once; drain and set aside
WHITE WINE SAUCE
- Heat fat in medium saucepan over medium heat; add onions, garlic, fennel/celery; sauté without colouring until onions are transluscent & tender - a few mins
- Stir in flour; cook for a couple of mins until toasty and smelling nice stirring occasionally; add mustard, combine
- Off heat, gradually stir in stock and wine, scraping at the bottom to include baked on goodness
- Return to stovetop; add cream; cook, stirring constantly until mixture begins to thicken - 5 mins. The mixture should be the thickness of double cream - if not; mix a tablespoon of corn starch or rice flour in a tablespoon of cold water and stir in. Don't go overboard; the sauce will thicken in the oven. Take off heat. Cool at least 15 mins. If refrigerating overnight, let cool 1 hour before putting in the fridge
On day of serving:
- Preheat oven to 180c/350f
- Toss bread cubes in oil, distributing evenly
- Spread out on a tray large enough to avoid overcrowding
- Bake 7-10 mins until brown & crispy
Assembly
- Generously grease a ceramic baking dish about 8"x8"/20-cmx20cm
- Preheat oven to 180C/350F
- Dry fish with paper towels, season lightly with salt & pepper; scatter over lemon zest; add to room temperature sauce, gently stir in lemon juice and herbs without breaking up the fish; pour into baking dish
- Scatter croutons over the top, pushing them slightly below the surface of the pie OR cover with mashed potatoes or pastry
- Bake 25-30 mins; rest 5 minutes before serving
Comments:
'I've never had anything like this before and wasn't sure about it at all but counted to 3 and took a huge mouthful. It was so enjoyable I ended up eating nearly half of it by myself!' Young carer of retired Priest
'The croutons were a lovely touch - and a delightful frugal one - but next time I would probably go with mash or pastry.' Retired writer
Tips:
67 added a handful of calamari along with the prawns which pumped up texture and flavour
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission
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