Creamy Corn Smoked Fish Pie Food

CREAMY CORN SMOKED FISH PIE

Steps:

• Boil kumara and mash, add milk and mix thru.
• Heat a dash of oil in a non stick frying pan and cook onion until soft.
• Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
• Stir in the smoked fish then pour into a medium sized oven proof dish.
• Place the mashed kumara on top of the fish pie.
• Place in an oven preheated to 180°C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
• Serve with a salad or your favorite green vegetables.

SMOKED HADDOCK & CREAMED CORN CURRY

Steps:

• In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
• Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant.
• Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.

CHEATER'S WEEKNIGHT FISH PIE

Steps:

• Microwave potatoes on high until completely cooked (5-7 minutes). Set aside to cool.
• Skin salmon if necessary. Cut into 1/2 inch dice.
• Break smoked herring into bite-sized pieces, reserving any liquid.
• Quarter eggs.
• Arrange fish and eggs into 2 well-oiled/greased oven-proof ramekins (generous single serve size).
• Drizzle any remaining packing liquid from herring over the fish and eggs.
• Cover with alfredo sauce. Tap ramekin on bench several times to allow sauce to completely coat the fish. Alternatively, mix gently with a spoon or fork so as to not break up egg too much.
• Roughly crush the microwaved potatoes with a masher or heavy drinking glass so as to leave chunks. Skin can be removed if preferred, but I leave it on for convenience and appearance.
• Mix 2/3 of the cheese with the potato (crushed as above, or leftover mashed potato).
• Cover the fish mixture with the combined potato and cheese. Sprinkle remaining cheese on top. (Ramekins may be refrigerated at this point for later cooking- cook within 24 hours).
• Bake at 350-375 F until sauce is bubbling and cheese is melted and brown on top. I use a toaster oven; if using a full-sized oven, or cook for a longer time.
• Serve with green salad.
• Variations: add capers, green olives, or herbs (dill and parsley) to sauce.

CREAMY FISH AND MUSHROOM PIE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
• While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
• Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
• To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
• Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.

SIMPLE CREAMY FISH PIE

Steps:

• Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
• Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
• Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
• Add the fish and simmer for 2-3 minutes. Remove from the heat.
• Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
• Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
• Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
• Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.

SMOKED FISH PIE

Steps:

• Melt butter over a low heat.
• Add flour and salt n pepper and cook until it resembles bread crumbs.
• Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
• Put back onto heat and stir until thick.
• Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
• Chop dill finely and add onion, curry, dill and parsley to white sauce.
• Flake up fish and add to sauce, fold in gently and put into pie dish.
• Lightly mash together Kumara, garlic and salt n pepper.
• Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
• Bake at 170 degrees Celsius for 20 minutes.

CREAMY CORN SAUCE

Steps:

• Saute the shallots in the clarified butter in a 10 inch frying pan.
• When tender, add corn and chilies.
• Cook a minute or two then add the wine.
• Boil to reduce by one-third.
• Stir in the Cream and bring to a boil again.
• Season to taste with salt and pepper.
• Puree 2/3 of the corn sauce then stir back into remainder.
• Serve warm with seafood cakes.