| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Anything, You, Can, Cook | 2 | servings | |
INGREDIENTS
| 675 | g | Floury potatoes; such as King |
| ; Edwards | ||
| Few sprigs of mint | ||
| 1 | 300 gram pie haddock fillet; skinned and boned | |
| 225 | ml | Milk |
| Olive oil; for frying | ||
| 1 | Garlic clove | |
| 225 | g | Button mushrooms |
| 225 | g | Tender young spinach |
| 150 | ml | Double cream |
| 1 | 25 grams pie white bread; (crusts removed) | |
| 25 | g | Unsalted butter; about |
| 1 | 115 gram pac smoked salmon trimmings | |
| 1 | Lemon | |
| 1 | 50 grams blo Cheddar | |
| 350 | g | Ripe tomatoes |
| 1 | sm | Bunc fresh mixed herbs; (chervil, chives and |
| ; basil) | ||
| Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 200C/400F/Gas 6 and preheat the grill. 1 Place the potatoes and mint in a large pan of boiling salted water and cook for 12-15 minutes until completely tender and cooked through. 2 Place the haddock in a small saute pan, season and pour in the milk. Bring to a simmer and cook for 3-4 minutes until tender and cooked through. 3 Heat a frying pan. Add 2 tbsp olive oil to the heated pan. Crush in the garlic and cook for 30 seconds, stirring. 4 Slice the mushrooms and then tip into the pan and cook for 3-4 minutes until tender and cooked through, tossing occasionally. Season to taste. 5 Place the spinach in a steamer set on the potatoes and cook for 3-4 minutes until completely tender and wilted. 6 Pour 85ml/3fl oz cream into the mushroom mixture, stirring until well combined. Cook for another 2-3 minutes, stirring occasionally, until reduced and slightly thickened. 7 Place the bread in a blender and blitz to fine breadcrumbs. Stir them into the mushroom mixture to thicken and remove from the heat. Season to taste. 8 Pour the mushroom sauce into the bottom of a lightly buttered 1.2litre/3 pint Pyrex dish so you can clearly see the layers. Flake the fish on top in an even layer and add a layer of spinach. 9 Pour over the remaining cream and then cover with foil. Bake in the oven for five minutes. 10 Arrange the smoked salmon in a single layer on a plate and squeeze over the lemon juice. Season with plenty of black pepper and set aside for a few minutes to marinade. 11 Drain the potatoes and return to the pan. Mash to a puree, allowing the potatoes to dry out over a low heat. Beat in the butter and 120ml/4fl oz milk until you have achieved a smooth puree. Season to taste. 12 Remove the pie from the oven and add a layer of smoked salmon on top. Finish the pie with a layer of the potatoes and run a fork over the top. 13 Grate the Cheddar on top and place under the grill for a few minutes until bubbling and lightly golden. 14 For the Tomato Coulis: Place the tomatoes in a bowl of boiling water for 15-30 seconds, then remove with a slotted spoon and peel off the skins. 15 Cut the tomatoes into quarters, remove the seeds and finely dice the flesh. 16 Put in a bowl and season generously. Chop up the mixed herbs and stir them into the coulis with a pinch of sugar. 17 Remove the pie from the grill and carefully take out a portion of the fish pie and transfer to a serving plate. Spoon around some of the coulis and serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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