Antony Worrall Thompson’s The Ultimate Fish Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Grains | Drink, Food & | 4 | Servings | |
INGREDIENTS
| 450 | Milk | |
| 1 | Bay leaf | |
| Few black peppercorns | ||
| 1 | Onion, roughly chopped | |
| 1 | kg | White fish fillets, such as |
| cod coley | ||
| pollack or ling | ||
| 175 | g | Cooked peeled large prawns |
| 4 | T | Chopped fresh herbs |
| parsley chives | ||
| chervil tarragon | ||
| 100 | g | Unsalted butter |
| 2 | Shallots, finely chopped | |
| 175 | g | Button mushrooms, sliced |
| 50 | g | Plain flour |
| 150 | Double cream | |
| 1/4 | Lemon, pips removed | |
| 1 | kg | Potatoes, cut into chunks |
| 2 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 747
Calories From Fat: 251
Total Fat: 28.4g
Cholesterol: 158.8mg
Sodium: 1248.1mg
Potassium: 1697.8mg
Carbohydrates: 55.5g
Fiber: 6.3g
Sugar: 2.7g
Protein: 65.7g