Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Sprinkle the cheese breadcrumbs on top of the pie. In a small bowl, mix together the ciabatta crumbs and the parmesan. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Blanch for a minute until the spinach has wilted. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).īring a large pan of salted water to the boil and add the spinach to the pan. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Bring the broth back to the boil and simmer until reduced by half.įor the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.Īdd the reduced broth a ladleful at a time and keep whisking until smooth. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Using a slotted spoon, gently remove the fish from the pan and set aside. You should have enough to cover all of the fish with a nice thick layer like you see here in this picture below. Divide the topping up between the haddock filets and spread it out to cover the top of the fish. Reduce the heat and simmer for five minutes.įor the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Make the topping by mixing together grated parmesan cheese, panko breadcrumbs, mayonnaise, Old Bay seasoning and garlic powder in a bowl. Stir in the gruyère and set aside the potatoes, keeping them warm.įor the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.ĭrain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.
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