Smoked Haddock Leek And Rosti Pot Pie Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

Steps:

• Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins - the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded - the fish should break into natural bite-sized flakes. Set aside until needed.
• Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool.
• In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve.
• Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.
• For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).

Steps:

• Preheat the oven to 130 C/250°F.
• Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
• Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
• Skin the haddock fillets and chop them into bite-sized pieces.
• Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
• Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
• Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.

Steps:

• chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
• Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
• Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
• Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
• Serve and Enjoy.

Steps:

• Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
• Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
• Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Steps:

• Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
• Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
• Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
• Gently lower the haddock chunks into the pan and simmer gently for five minutes.
• Ladle into bowls and serve with crusty bread.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

Steps:

• Preheat the oven to 200C/Gas 6.
• Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning. Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
• Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high. Grease it well with butter.
• Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
• Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly. Season, then place the haddock pieces on top.
• Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
• Add the rest of the leeks and top with the sliced tomatoes.
• Pour the rest of the dairy over the top. The top layer of leeks should be just about covered, but the tomatoes don't need to be.
• Cover the dish in foil and bake for 30-40 minutes. Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.