Gordon Ramsay's Fish Pie
Over a year ago
4,970 views
Ingredients
- 1 Onion, peeled & quartered
- 3-4 Cloves
- 1 Bay leaf
- 250 ml Double cream
- 250 ml Whole milk
- 400 g Firm white fish fillets
- 400 g Smoked haddock fillets
- 30 g Butter
- 2 Leeks, trimmed, well washed and thinly sliced
- 30 g Plain flour
- * Sea salt & black pepper
- * Handful flat-leaf parsley leaves, chopped
- 300 g Peeled raw prawns
- ***** TOPPING
- 750 G Desiree potatoes, peeled
- 75 g Butter, cubed
- 50 ml Hot milk
- 2 Large egg yolks
- 75-100 g Medium cheddar, grated
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1) Stud the onion with the cloves. Put into a wide pan along with the bay leaf, cream and milk and bring to a simmer.
2) Lower the white and smoked fish fillets into the pan and poach for 3-4 mins, it won’t matter if the fish is slightly underdone at this stage. Lift it out of the pan onto a plate.
3) Pass the cooking liquor through a fine sieve into a jug and reserve.
4) Melt the butter in a saucepan, add the leeks and sweat for 4 - 6 mins until soft.
5) Stir in the flour and cook, stirring, for another couple of minutes.
6) Gradually stir in the reserved fish cooking liquor and let simmer for 10-15 mins, stirring from time to time, until thickened to a sauce consistency.
7) Season well with salt and pepper to taste and stir in the chopped parsley.
*****************TOPPING*************************
A) Cut the potatoes into chunks and add to a pan of salted water. Bring to the boil, lower the heat and cook for 15-20 mins, until tender when pierced with a knife. Drain well and push through a potato ricer, or mash until smooth.
B) Add the butter and hot milk and mix until well incorporated.
C) Allow to cool slightly, then stir in the egg yolks and season well.
****************************************************
8) Preheat the oven to 200°C (gas mark 4).
9) Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined and transfer to a 1.75 - 2 lt ovenproof baking dish.
10) Spoon the mash on top, spreading it evenly.
11) For a traditional fish pie finish, mark the surface with the tines of a fork.
12) Scatter over a generous layer of grated cheese.
13) Bake in the oven for 25-35 mins, until the fish pie is bubbling and golden brown on top.
14) Let stand for a few minutes, then serve the fish pie with peas or green beans.
Comments (0)