Fish Pie With Potatoes Leeks Zucchini And Tomatoes Food

FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD

Steps:

• Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.
• Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside.
• Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking...
• In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.
• Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.
• Continue adding the milk until it's finished.
• When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.
• Flake the cooled fish into pieces.
• Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.
• Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.
• Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.
• Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.
• Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.
• Use the fork to decorate the top. Place on a baking tray for easier handling.
• Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.
• Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.
• Children love these, too, so don't hesitate to make smaller ramekins for them.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
• Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
• Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

HEIRLOOM TOMATOES AND ZUCCHINI PIE

Steps:

• Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
• Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
• Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
• Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

TOMATO, LEEK AND POTATO BAKE

Steps:

• Preheat oven to 350°F degrees.
• Grease a 5 cup shallow ovenproof dish.
• Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
• Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
• Brush the top layer of potatoes with olive oil.
• Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.

CREAMY LEEK, POTATO, CHEDDAR & CHIVE FISH PIE

Steps:

• Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it's dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
• To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
• Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

LAYERED FISH AND POTATO PIE WITH SAFFRON LEEKS

Steps:

• Preheat oven to 200c.
• Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
• Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
• Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
• Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
• Sprinkle over water or stock, cover with foil and bake for 15 minutes.
• Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
• Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
• Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
• Serve pie with vegetables or simple green or tomato salad.

FISH PIE WITH SWEDE & POTATO TOPPING

Steps:

• Cook the potatoes and swede in boiling water until tender (about 20 minutes).
• Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
• Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
• Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.

CREAMY FISH & LEEK PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.