Luxury Smoked-fish Pie
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh shelled peas.
|Need help with conversions?|
You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5 cm) deep, buttered.
This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.
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.
Meanwhile, remove the skin from the kipper fillets and skin and bone the Arbroath smokies – the flesh will come off very easily. Then chop them into 2 inch (5 cm) pieces, along with the smoked salmon, if the slices are whole, then place all the prepared fish in a mixing bowl.
Next, when the haddock is cooked, strain off the liquid and reserve it, discarding the bay leaf, parsley stalks and peppercorns.
Then, when the haddock is cool enough to handle, remove the skin and flake the flesh into largish pieces, adding it to the bowl to join the rest of the fish.
Next make the sauce. Do this by melting the butter in the saucepan, stir in the flour and gradually add the fish liquid bit by bit, stirring continuously. When all the liquid is in, finish the sauce by gradually adding the single cream, then some seasoning, and simmer for 3-4 minutes, then stir in the chopped parsley.
Now add the hard-boiled eggs, capers and cornichons to the fish, followed by the lemon juice and, finally, the sauce. Mix it all together gently and carefully so as not to break up the fish too much, then taste and check the seasoning and pour the mixture into the baking dish.
Now, to make the topping, peel and quarter the potatoes, put in a steamer fitted over a large saucepan of boiling water, sprinkle with a dessertspoon of salt, put a lid on and steam until they are absolutely tender – about 25 minutes. Then remove the potatoes from the steamer, drain off the water, return them to the saucepan and cover with a clean tea cloth to absorb some of the steam for about 5 minutes.
Now add the butter and crème fraîche and, on the lowest speed, use an electric hand whisk to break the potatoes up, then increase the speed to high and whip them up to a smooth, creamy, fluffy mass. Taste, season well, then spread the potatoes all over the fish, making a ridged pattern with a palette knife.
Now finally sprinkle over the grated cheeses and bake on a high shelf in the oven for 30-40 minutes, or until the top is nicely tinged brown.
Serve each portion garnished with the watercress.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. This recipe is a four-star favourite and perfect for easy entertaining.
This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
This warming and nutritious soup is based on an old Scottish favourite, Cullen Skink. The addition of eggs makes it more filling and increases the protein content too.
Yes, smoked fish is expensive, but you'll find that a little goes a long way in this luxurious supper dish for two, so go on - why not treat yourself?
Don't they look impressive? These beautiful little smoked fish creams are the ideal starter for a special occasion.
Using smoked fish in a tart gives masses of flavour - and all you need to accompany it is a green salad or some steamed veg.
Crisp, flaky pastry encasing creamy filling with snippets of smoked salmon - do tarts get any more luxurious than this?
Most Popular recipes
Delia's Flavours of Italy
23 Apr 2014 15:57
Come on Delia Team !!!
23 Apr 2014 19:55
|Food and travel||
03 Feb 2014 19:58
19 Apr 2014 11:23
|Can Anyone Help?||
23 Apr 2014 16:47
01 Apr 2014 23:34
21 Apr 2014 15:55
and so is Winter!!
22 Mar 2014 08:28