Fish Pie with Herby Mash and Rustic Pea Puree
Ingredients
550g/1lb 4oz undyed smoked haddock
200g/7oz salmon fillet
725ml/1¼ pints milk
2 Country Range bay leaves
12 Country Range whole black peppercorns
½ tsp Country Range ground nutmeg
800g/1lb 12oz floury potatoes (Desiree/Maris Piper)
125g/4½oz Country Range salted butter
75g/3oz Country Range plain flour
1 tbsp Country Range parsley
1 tbsp Country Range freeze dried chive rings
Rustic Pea Puree
300g/11oz Country Range frozen garden peas
200ml/7floz double cream
½ tsp Country range coarse ground black pepper
1 tsp Country Range ground fennel
2 tsp Country Range whole fennel
Country Range salt to taste
Method
For the pie:
Peel the potatoes and cut into even sized chunks. Place in a pan with sufficient water, cover and cook for
15-20 minutes or until soft.
While the potatoes are cooking, lay the fish in a large frying pan and pour over sufficient milk to cover.
Place the peppercorns and the bay leaves in the milk, cover and bring to the boil.
Simmer gently for 8-10 minutes until the fish flakes apart.
Drain the fish and set aside but reserve the liquid. Discard the bay leaves and peppercorns.
To make the sauce, melt 75g/3oz of butter in a pan over a low heat. Add the flour and whisk together.
Cook for two minutes, stirring constantly then carefully whisk in the reserved liquid and further milk to make a creamy sauce.
Season the sauce with salt and pepper and add the ground nutmeg.
Prepare the fish by removing any skin and bones. Place in a large pie dish and gently break up the fish.
Pour over the sauce and allow to cool for 5-10 minutes. Heat the oven to 200°C/Fan 180°C/Gas 6.
Drain the potatoes and mash with 50g/½oz butter and a little milk. Add the dried herbs and mix well.
Spoon the mash over the fish and sauce and spread carefully.
Bake in the oven for 25-30 minutes.
For the Rustic Pea Puree:
Place the peas in a pan with 100ml/3½floz water and bring to the boil.
Simmer for 5-6 minutes until cooked then drain.
Add the seasoning and the cream and mix well. Crush the peas with a potato masher and cook for a further 3-4 minutes.
Serve the fish pie with Rustic Pea Puree. Serves 4.
|
