Old-fashioned fish pie

Recipes / Fish

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Recipe «Old-fashioned fish pie» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 cloves, 1 onion, halved, 3 cups milk, 1 bay leaf, 450g blue-eye cod, skinned, pin-boned , 450g smoked haddock or cod, 3 hard-boiled eggs, roughly chopped, 350g small cooked prawns, peeled, tails removed, vein removed , 75g butter, 1/2 cup plain flour, 200ml thick cream, Pinch of grated nutmeg, 2 tbsp chopped dill, 2 tbsp chopped flat-leaf parsley, 4 sheets butterpuff pastry sheets, 1 egg, beaten.

Ingredients:

  • 4 cloves 
  • 1 onion, halved 
  • 3 cups milk 
  • 1 bay leaf 
  • 450g blue-eye cod, skinned, pin-boned 
  • 450g smoked haddock or cod 
  • 3 hard-boiled eggs, roughly chopped 
  • 350g small cooked prawns, peeled, tails removed, vein removed 
  • 75g butter 
  • 1/2 cup plain flour 
  • 200ml thick cream 
  • Pinch of grated nutmeg 
  • 2 tbsp chopped dill 
  • 2 tbsp chopped flat-leaf parsley 
  • 4 sheets butterpuff pastry sheets 
  • 1 egg, beaten 

Instructions

  1. Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish. Bring to the boil, then reduce heat to low and simmer for about 8 minutes. Remove fish with fish slice and cool slightly. Strain cooking liquor into a jug, discarding solids. Flake fish into large chunks, discarding any bones. Place into a bowl with eggs and prawns, then season.
  2. Melt butter in a saucepan over low heat. Add flour and cook, stirring, for 1-2 minutes. Add reserved liquor and cook, stirring, until mixture starts to thicken. Add cream and simmer for 5 minutes. Add nutmeg and herbs, then season. Pour over fish, then cool.
  3. Preheat oven to 180°C. Pour mixture in four 500ml pie dishes. Cut 1cm-wide strips from the edge of pastry sheets. Press around rims of dishes and brush with a little water. Sit sheets on top, pressing lightly to seal. Cut off any excess pastry. Cut 2 small slashes in tops for steam.
  4. Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.