Mary Berry Crumble Fish Pie Food

FISH PIE WITH SOUFFLé TOPPING

Steps:

• Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter.
• To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured.
• Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat.
• Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm.
• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes.
• Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment.
• In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer.
• Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake.
• Leave to stand for five minutes then serve with salad or green vegetables.

MARY BERRY'S FISH PIE

Steps:

• Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter.
• Melt the butter in a pan on a high heat and fry onion for few minutes.
• Lower the heat, cover and leave to soften for 15 minutes.
• Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
• Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
• For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.
• Spread the mash over the top of the sauce and fish in the dish and score with a fork.
• Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.