smoked fish pie

Pour over the milk add the bay leaf then season with salt and pepper. Strain the fish reserving the milk.

Smoked Fish Pie Recipe Fish Pie Food Pie Recipes

Nigellas Nursery Fish Pie from FEAST is made with a combination of white and smoked fish.

. Peel the potatoes and cut into 2cm chunks then cook in boiling salted water for 12 minutes or until tender. 300400g smoked fish 12 cups breadcrumbs. Arrange fish and hard-boiled eggs evenly on top cover with remaining sauce and top with a layer of mashed potato. The smoked haddock infuses some flavour into the cooking liquid that is then used to make the sauce.

Otherwise we would suggest omitting smoked fish just using the fresh salmon and. Remove the cloves and bay leaf from the white sauce add cooked fish and smoked fish. Place fish in a saucepan in one layer. Bring to a boil and cook until potatoes are tender.

First of all arrange the haddock in a baking tin pour over the milk and add the bay leaf peppercorns and parsley stalks then bake uncovered on a high shelf of the oven for 10 minutes. Pour about half the sauce into a shallow baking dish. Flake the fish into large chunks. While potatoes are cooking bring 2 ½ cups milk and bay leaf to a simmer over medium heat in a.

Cover lower the heat and simmer for about 20min. Meanwhile place the smoked fish in a large saucepan along with the bay leaf a few of the lemon wedges and the onion halves. Place potatoes in a large saucepan filled with cold water. Spoon mix into a.

Lightly mash together Kumara garlic and salt n pepper. Flakes of fish smothered in a creamy white sauce topped with mashed potato then baked until golden brown a wonderful centrepiece for Easter you can make with fresh smoked and even canned fish. Add in the rice stir well then pour in the stock. Heat oven to 180C.

Flake up fish and add to sauce fold in gently and put into pie dish. Cook kumara in boiling salted water until soft about 12 minutes. Use a combination of smoked fish and unsmoked fish for optimum flavour and texture plus its more economical. Meanwhile remove the skin from the kipper fillets and skin and bone the Arbroath smokies the flesh will come off very easily.

Remove the pan. Heat a pan with the oil and add the onion and curry powder and cook slowly until the onion is soft. Preheat oven to 350F. Drain and mash with butter and milk.

Add the leeks and fry for 2-3 minutes until soft. Cover and bring to a simmer then turn the heat right down to low and simmer for 4-5 minutes. Sprinkle over the breadcrumbs. Gently mix in peas parsley capers and egg.

Baca Juga

It should taste quite lemony. Stand a box grater in a deep baking tray or dish then coarsely grate the carrot along with the celery and Cheddar. Preheat oven to 220C fanbake. To assemble the pie mix the white sauce and bacon mix together.

Bake at 170 degrees Celsius for 20 minutes. Season to taste with salt and pepper. A Fish Pie fit for a king. Bake the whole thing at 180ºC for 30 minutes or so until you can see the filling bubbling at the sides.

Pre-heat the oven to 200C. Ingredients 800g kumara peeled and chopped 25g butter 1 tablespoon oil 1 onion finely chopped 1 stalk celery sliced 1 large carrot finely chopped 1 clove garlic crushed and finely chopped 3 slices bacon chopped 750g smoked fish skin and bones removed 1. Add 2 tablespoons Kerrygold Butter and ¼ cup milk to potatoes and mash until smooth. Cut fish into 4cm chunks.

Simmer uncovered until the rice is nearly cooked. Bring to a boil over medium-high heat and cook. First of all arrange the haddock in a baking tin pour over the millk and add the bay leaf peppercorns and parsley stalks then bake uncovered on a high shelf of the oven for 10 minutes. Lay this in the bottom of a lasagne dish.

Cover with cold water. Let the pie cool for a moment before devouring. Pre-heat oven to 200C400FGas 6. Preheat the oven to 200C400Fgas 6.

If you cant get smoked haddock then smoked cod would be the best alternative. Spoon the mashed kumara on top of the filling. Put the potatoes into a large pan of cold salted water and bring to the boil. Lay evenly over fish and sauce sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.

Filling 1 onion finely sliced 75g butter 75g flour 500ml fish stock 1 tsp mustard 14 tsp nutmeg 1 tsp lemon zest 2 Tbsp fresh parsley chopped 250ml milk 500g white fish or salmon cut into cubes 500g smoked fish gently flaked 50g grated cheese. Add the flour stir well and cook for 1-2 minutes. Mix lemon juice and parsley through White Sauce. Switch to the fine side of the grater and grate in the lemon zest and chilli.

You will also need an ovenproof baking dish measuring 23cm square and 5cm deep buttered. Heat the oil in a pan over a medium heat.