FISH PIE WITH SAFFRON MASH
I love this fish pie; it's my type of comfort food. It is great with crusty white bread and steamed asparagus tips.
Provided by Steve2702
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat the oven to 180 Celsius.
- For the Saffron Mash, peel and chop the potatoes; cover with water, add the garlic cloves and saffron strands. Bring to the boil and cover until cooked.
- Drain the potatoes retaining the saffron and garlic. Add 75g of the butter and mash smoothly. Add the cream and 150 ml of the milk and beat until light and fluffy. Season with salt and pepper to taste.
- Meanwhile, lay the cod in an ovenproof dish; cover with the remaining milk. Add the onion and bay leaf. Cover and bake for 20 minutes until the fish is firm. Strain off the milk and reserve.
- In the meantime, plunge the tomatoes into a pan of boiling water for 30 seconds; refresh in cold water. Peel, quarter, remove the seeds, and roughly chop the flesh.
- Turn up the oven to approximately 230 Celsius. Flake the cod into a buttered ovenproof dish. Add the prawns, mussels and tomatoes; sprinkle over the dill.
- Melt 25g butter in a pan and add the flour. Cook for 30 seconds; stir in the reserved milk and cook, stirring, until thickened. Season with salt and pepper and pour over the fish.
- Spoon the saffron mash over top of the fish mixture covering it completely. Dot with remaining butter.
- Bake in the oven for 10-15 minutes or until nicely browned on top.
- Serve with crusty white bread and steamed asparagus tips.
Nutrition Facts : Calories 786.8, Fat 40.1, SaturatedFat 24.1, Cholesterol 226.8, Sodium 761.1, Carbohydrate 64, Fiber 6.9, Sugar 4.7, Protein 43.9
FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
LAYERED FISH AND POTATO PIE WITH SAFFRON LEEKS
Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.
Provided by JustJanS
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200c.
- Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
- Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
- Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
- Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
- Sprinkle over water or stock, cover with foil and bake for 15 minutes.
- Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
- Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
- Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
- Serve pie with vegetables or simple green or tomato salad.
Nutrition Facts : Calories 365.3, Fat 21.1, SaturatedFat 12.9, Cholesterol 53.6, Sodium 267, Carbohydrate 41.3, Fiber 4.7, Sugar 5.6, Protein 5.3
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