This recipe is my attempt at the most delicious fish pie from The Fentiman Arms. It didn't quite come out the same, but it's still equally as good.
For 6 people
400g salmon
400g coley
400ml creme fraiche
Half a bottle of mushroom ketchup
1 tbsp fish sauce
2 leeks
Bag of potatoes
4-6 eggs (1 per person)
Gruyere cheese
Preheat to oven to 220C and put a large pan of salted water on to boil.
Chop fillets of skinless salmon and coley into inch square cubes. Mix the creme fraiche with half a bottle of mushroom ketchup and a splash of fish sauce. Put the sauce in a dish and add the cubed fish and leeks, chopped into inch slices. Make sure all the fish is coated with the sauce, cover the dish loosely with tin foil and put in the oven for 30 minutes.
Peel a bag of potatoes, chop, and add to the boiling water. Boil until soft for mashing.
Put another pan of water onto boil, and 5 minutes before the fish is ready, add one egg per person to boil for 5 minutes 30 seconds.
Drain and mash the potatoes. Take the fish out of the oven and spoon a serving of fish and sauce into each bowl. Put a spoonful of mashed potato on top of the fish, and a boiled egg on top of this. Grate some Gruyere cheese onto the 'pie' and put under the grill until the cheese turns golden and bubbly.
Serve with the bowl on a plate so people don't burn their fingers on the bowls!
For 6 people
400g salmon
400g coley
400ml creme fraiche
Half a bottle of mushroom ketchup
1 tbsp fish sauce
2 leeks
Bag of potatoes
4-6 eggs (1 per person)
Gruyere cheese
Preheat to oven to 220C and put a large pan of salted water on to boil.
Chop fillets of skinless salmon and coley into inch square cubes. Mix the creme fraiche with half a bottle of mushroom ketchup and a splash of fish sauce. Put the sauce in a dish and add the cubed fish and leeks, chopped into inch slices. Make sure all the fish is coated with the sauce, cover the dish loosely with tin foil and put in the oven for 30 minutes.
Peel a bag of potatoes, chop, and add to the boiling water. Boil until soft for mashing.
Put another pan of water onto boil, and 5 minutes before the fish is ready, add one egg per person to boil for 5 minutes 30 seconds.
Drain and mash the potatoes. Take the fish out of the oven and spoon a serving of fish and sauce into each bowl. Put a spoonful of mashed potato on top of the fish, and a boiled egg on top of this. Grate some Gruyere cheese onto the 'pie' and put under the grill until the cheese turns golden and bubbly.
Serve with the bowl on a plate so people don't burn their fingers on the bowls!
The picture doesn't really do it justice!
No comments
Post a Comment