| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Grains | Food &, Drink | 4 | servings | |
INGREDIENTS
| 450 | ml | Milk |
| 1 | Bay leaf | |
| Few black peppercorns | ||
| 1 | sm | Onion; roughly chopped |
| 1 | kg | White fish fillets; such as cod, coley, |
| ; pollack or ling | ||
| 175 | g | Cooked peeled large prawns |
| 4 | tb | Chopped fresh herbs; (parsley, chives, |
| ; chervil, tarragon) | ||
| 100 | g | Unsalted butter |
| 2 | lg | Shallots; finely chopped |
| 175 | g | Button mushrooms; sliced |
| 50 | g | Plain flour |
| 150 | ml | Double cream |
| 1/4 | Lemon; pips removed | |
| 1 | kg | Potatoes; cut into chunks |
| 2 | tb | Wholegrain mustard |
| Salt and freshly ground white pepper |
INSTRUCTIONS
Preheat the oven to 200C/400F/Gas 6. 1 Place the milk in a saute pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of minutes. 2 Set aside for at least 10 minutes to allow the flavours to infuse. Add the fish to the infused milk and poach for 5 minutes or until just tender. Remove from the heat and leave to cool, then lift out the fish and roughly flake the flesh, discarding any skin and bone. 3 Place in a large bowl with the prawns and herbs. Strain the poaching milk into a jug. Melt half the butter in a pan and fry the shallots for 5 minutes to soften. 4 Add the mushrooms and cook for a few minutes until tender, then stir in the flour and cook for a minute or so, stirring constantly. Remove from the heat and gradually add the poaching milk. Season, return to the heat and simmer for a few minutes. Keep stirring until thickened. 5 Stir in half of the cream and add a good squeeze of lemon, then fold into the fish mixture and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to form. 6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 minutes until very tender. Drain, return to the pan to dry out and then mash until smooth. 7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mixture and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 minutes until bubbling and lightly golden. Serve hot. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”