Summer Fish Pie Food

SUMMER FISH PIE

Steps:

• Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
• Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
• Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
• To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.

FISH PIE

Steps:

• Prep the fish pie:.
• Preheat oven to 400 degrees F. and bring a large pan of salted water to boil.
• Peel the potatoes and cut into 3/4 inch chunks.
• Once the water is boiling, add the potatoes and cook for about 12 minutes, until soft. (stick a knife or fork into them to test).
• Meanwhile, grate the carrot, celery and cheddar cheese right into a large, deep baking dish. Add the zest of the lemon, chile and parsley.
• Cook and serve the fish pie:.
• Cut the salmon and cod, or finnan haddie, into bite-sized chunks and add to the pan with the shrimp.
• Squeeze the juice from the zested lemon (take out seeds) and drizzle with approximately 1 T. olive oil, use your judgement. Add a good pinch of salt and pepper.
• *If you want to add spinach and/or tomatoes, do so now.
• Mix everything together well.
• By now the potoates should be cooked, so drain them in a colander and return them to the pan. Drizzle with some olive oil, aprrox. 2 T. using your judgement, and add a pinch of salt and pepper. Mash until smooth.
• Spread the mashed potoates evenly over the top of the fish and grated veggies.
• Put in your preheated oven and cook for about 40 minutes, or until cooked through, crispy and golden on the top.
• Serve it up!

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
• At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
• Then drain the potatoes in the colander.
• Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for about 25-30 minutes until the potatoes are golden.