Wed, 1 March 2017
Edward Hayden joins us in the kitchen to make up a Fisherman's Pie that serves six.
Ingredients:
1oz/25g butter
2 sticks celery
1 potato-diced
1 leek-thinly sliced
1 carrot-diced finely
2 cloves of crushed garlic
1 glass white wine
2 tablespoons plain flour
12floz/350ml fish stock
7floz/200ml pouring cream
Thyme
½ shot Pernod
1 ½ lb/700g Selection of Fish (include cod, salmon, smoked fish, prawns, mussels etc)
Seasoning
Savoury Crumble Topping:
8oz/225g breadcrumbs
3oz/75g melted butter
3 dessertspoons of chopped fresh herbs-parsley & thyme
2oz/50g flaked almonds
2oz/50g grated parmesan cheese
Grated zest of one lemon
Begin by making the savoury crumble. This is very simple topping to prepare. All you need to do is mix all the ingredients together in a large mixing bowl.
Dice up vegetables in nice bite size pieces and sauté off in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use it to coat all of the vegetables and dry up all the juices.
Add in white wine and fish stock together with cream and allow the vegetables to cook out slightly.
Entirely cook this mixture out before adding your selection of fish and shellfish.
When the vegetables have softened add in the fish and shellfish. At this stage try not to stir the mix too much as this will cause the fish to break up.
Cook, very gently, for 5-6 minutes just until the fish is cooked.
Just after the fish is lightly poached add in some freshly chopped basil and/or tarragon together with the pernod.
Transfer to a casserole dish and top with savoury crumble.
Transfer to a hot oven (190C/375F/Gas Mark 5) for 20 minutes until the topping is golden brown and the fish pie is piping hot.
Serve with a large green salad and or crunchy roasted potatoes.
