Tuesday, 3 November 2009

Fish Pie

I made this a while ago, but forgot all about cooking it until i came across it again today.  I do remember being slightly disappointed by the flavours.  The main reason i think is that nigella doesn't suggest using smoked fish, which i think is a mistake.  I do like the mini stock method that you make at the start, which i'm sure you could use with a lot more recipes.

- Heat a carrot, cut into 8 lengthway pieces, a bouquet garni, and a pinch of salt in 125ml water and 125 ml white wine.
- Bring to the boil and let let cool.
- Cook 1kg potatoes in salted water and mash with 80g butter.
- Put 225g cod fillets and 225g haddock in the carrot water, bring to a simmer and poach for 3 mins.
- Remove the cod and haddock, add 225g salmon fillets and poach for 3 mins.
- Add the salmon to the cod and haddock, strain the water (keeping in the bouquet garni) and make up to 450ml with single cream.
- Melt 45g butter in a large saucepan, add 4 tablespoons flour and a pinch of mace.
- Cook for a few mins, then take off the heat and slowly stir in the 450ml cream mixture.
- Put back on the heat and keep cooking for about 5 mins until thick, add 0.25g saffron and cook for another 5 mins, then remove the bouquet garni.
- Butter an oven dish, add the fish, broken up, pour over the saffron sauce, mix up and add the mash potato.
- Grate over some nutmeg and cook for 20-30 mins at 190c.

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