can someone give me a recipe for(11 Posts)
I'm not a great cook but my bf makes a wicked one. I think she uses convenience foods. Boil in the bag cod in cheese sauce, frozen peas, sweetcorn and she uses tinned new potatoes which she slices on the top. She made one for me just after I had dd2 to save me having to worry about cooking in the early days. She's a sweetie! It was very yum!
Butter - 50g (2 oz)
Plain flour - 50g (2 oz)
Milk - 600 ml (1 pint)
Smoked haddock - 450g (1 lb), skinned and cubed
Frozen peas - 100g (3½ oz)
Sweetcorn - 1 x 200g (7 oz) can, drained
Eggs - 2, hard boiled and chopped
Fresh parsley - 1 tbsp, chopped
Potatoes - 350g (12 oz), peeled, diced, cooked
Swede - 225g (8 oz), peeled, diced, cooked
Red Leicester cheese - 50g (2 oz), grated
Method Place the butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth.
Add the fish, peas, sweetcorn, egg and parsley and cook for 2-3 minutes.
Place in a large ovenproof dish. Keep warm.
Mash the potato and swede with a little extra milk and blend together, spoon onto the fish mixture.
Sprinkle over the cheese and place under a hot grill for a few minutes until the cheese has melted.
Garnish with a sprig of parsley
I put the fish in the oven covered with milk (in a dish, obviously!!) and cook it gently for 20 mins or so, until it goes opaque. Then make a white sauce with the fishy milk (melt butter, stir in flour then add milk bit by bit, so sorry if I'm stating the bleeding obvious!!) and add grated cheese to the sauce. Take the skin off the fish and break it into chunks/flakes and put it into an ovenproof dish and cover with the sauce. I also add any or all of the following: hard boiled eggs, cut into quarters, capers, defrosted prawns, squeeze of lemon juice, spinach, sweetcorn - erm, can't think of what else! Then top with mashed potato or pastry and cook for 30 mins until hot and browned. This is nice with smoked fish!
by Health Education Authority
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
1 large potato, scrubbed and sliced thinly
225g/8oz coley fillets
225g/8oz hoki or cod fillets
2 sticks celery, trimmed and sliced
75g/3oz mushrooms, wiped and sliced
1 medium leek, trimmed and sliced
300ml/½ pint fish stock, or home-made stock
2 tbsp cornflour
200ml/7fl oz skimmed milk
2 tsp English mustard
55g/2oz canned or frozen sweetcorn
2 tbsp freshly chopped chives
2 medium tomatoes, sliced thinly
55g/2oz reduced fat cheddar cheese, grated
1. Preheat oven to 200C/400F/Gas 6.
2. Place the potato in a saucepan and cover with water. Bring to the boil and cook for 4-5 minutes until tender. Drain well and set aside.
3. Wash the fish and place in a frying pan. Add the celery, mushrooms and leek. Pour over the stock, bring to the boil, cover and simmer for 5-6 minutes until the fish is tender.
4. Drain the fish and vegetables, reserving 85ml/3fl oz of the cooking liquid. Discard the skin from the fish, and flake into bite-sized pieces. Set aside.
5. Blend the cornflour with 4 tbsp milk to form a paste. Pour remaining milk into a saucepan with the reserved cooking liquid. Stir in the cornflour paste. Bring to the boil, stirring until thickened.
6. Remove from the heat and stir in the fish, vegetables, mustard, sweetcorn and chives. Mix well and pile into the base of an overproof pie dish.
Arrange the sliced tomatoes on top, then the sliced potato. Sprinkle with cheese and bake in the oven for 20-25 minutes until golden.
I'm too tired soz to go downstairs but one of Jamie Oliver's cookbooks has a fantastic fish pie recipe.
It's made with lashings of cream if I remember rightly.
Will try to look it up tomorrow.
Jamie Oliver's is FANTASTIC...but I'm too tired to get it atm as well!
I remember this one, he made it for his sister who was pregnant at the time, I made it for my lot they loved it..
FANTASTIC FISH PIE
For 6 people
5 large potatoes, peeled and diced into 2.5cm/1" squares
salt and freshly ground black pepper
2 free-range eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
extra virgin olive oil
about 285ml/1/2 pint double cream
2 good handfuls of grated mature
Cheddar or Parmesan cheese
juice of 1 lemon
1 heaped tsp English mustard
1 large handful of flat leaf parsley, finely chopped
455g/1lb haddock or cod fillet, skin removed, pin-boned and sliced into strips
Preheat oven to 230c/450f/Gas 8
1. Put the potatoes into salted boiling water and bring back to the boil for two minutes.
2. Carefully add the eggs to the pan and cook for another eight minutes until hard boiled, by which time the potatoes should also be cooked.
3. At the same time, steam the spinach in a colander above the pan. This will only take a minute.
4. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Drain the potatoes in the colander. Remove the eggs, cool under cold water, peel and quarter them. Put to one side.
5. In a separate pan, slowly fry the onion and carrot in olive oil for about five minutes, add the double cream and bring just to the boil.
6. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
7. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. Drain and mash the cooked potatoes - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
8. Don't bother piping it to make it look pretty. Place in the oven for about 25-30 minutes until the potatoes are golden. Serve with some nice peas or greens, baked beans and tomato ketchup.
jamie oliver's recipe gets my thumbs up too. very yummy!
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