Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Add the leek and fry for 3 minutes or until softened but not browned. 2. Just serve with petits pois or home-grown beans. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Drizzle over the remaining 2 teaspoons of oil and bake for 30–40 minutes 3. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. * 1 1⁄2 tbsp chopped fresh dill Remove the lid and increase the heat to remove any moisture. Go to any pub in the UK and … to a medium heat and stir until boiling, thickened, and smooth. The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. or until the pie is bubbling at the edges and the topping is golden and crispy. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Leave a Comment Cancel reply. *  50g (1 3⁄4oz) plain flour Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat. * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer (see p59, Carefully add the topping). * 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then … By crushing them the oil will be absorbed into the potato pieces, which will improve their flavour and make them golden when baked.More from Mary Berry: ​Mary Berry Cooks the Perfect, published by DK, £25, dk.com. Stir in the olive oil and some salt and pepper. Stir in the flour and cook, stirring, for one to two minutes. Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. 1. A simple fish pie recipe that’s quick and easy to prepare. Preheat oven to 200°C/180°C fan/gas 6. Add it gradually to the roux, stirring continuously.Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. Drain the potatoes and return to the pan with the butter. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Don’t stir... 3. This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. A great change from the classic fish pie. Using a slotted spoon,... Whisk the flour and wine together in a bowl to … *  200g (7oz) fresh spinachFor the topping Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. or sauté pan over a medium heat. Return This recipe and more can be found in her new cookbook, Cooks The Perfect. Bring the milk to a gentle simmer, then remove it from the heat. 7. This recipe and more can be found in her new cookbook, Cooks The Perfect. Whole Food Recipes Cooking Recipes Frugal Recipes Cooking Pork Recipes Dinner Crushed Potatoes Potato Toppings Ground Beef Recipes Minced Beef Recipes. with the back of a wooden spoon to extract excess moisture. 4. * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment You can prepare up to this point 1 day ahead and refrigerate over night. Drain well. *  800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed 3. Watch how to make Mary Berry's salmon, hake and spinach fish pie with crushed potato topping in this how-to video and read Mary's keys to perfection. Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. Remove from the heat and gradually pour in the hot milk. Homes & Property Newsletter 1. Pour the fish mixture into the buttered baking dish and set aside to cool. Cook for 15-20 mins, or until tender. They will take about 15 minutes to cook. Comment. Melt 50g of the butter in a large pan over a medium heat. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Friday night fish pie. Drizzle 1 tbsp oil over the top, and rub into the potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining 1 hr and 40 mins . Stir in the olive oil and some salt and pepper. Add the leek and fry for three minutes or until softened but not browned. Grease a shallow 2.5 litre/4½pint dish with butter. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Place the potatoes into a pan of salted water and bring to the boil. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Jan 23, 2015 - How to: Mary Berry's Fish Pie. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Make a crispy topping: put the whole potatoes in a pan of cold water (if very large, cut them in half) and start the timing once the water comes to the boil. Pour the fish mixture into the buttered baking dish and set aside to cool. 6. * finely grated rind of 1/2 lemon Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. To f reeze ahead, assemble the fish pie up to the end of step 6 u p to 2 weeks ahead, leave to cool completely then cover in buttered foil. Roughly chop and set aside. Mix the cornflour … Layer the thin potato slices over the top to fully cover the pie filling. Easy . 2. Mary Berry Recipes; James Martin Recipes; James Morton Recipes; Rick Stein Recipes; Nadiya Hussain Recipes; Nigella Lawson Recipes; Cooking Terms; Basic Cooking – (“How to” Videos) About Simple Home Cooked Recipes; Category Fish Pie with Crushed Potatoes. To test if the potatoes are done, insert the tip of a sharp knife; it should go in easily.To crush the potatoes, use a fork to break each one into several chunky pieces. You’re aiming for a pale gold paste, or “roux”. Add the spinach and cook, stirring, for 11⁄2–2 minutes or until it wilts. However, you don’t need to... 2. 9. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Grease the baking dish with butter. Fish pie is a pub classic here in the UK. Wrap in a double layer of clingfilm and freeze. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices Mary Berry: Cottage pie with crushed potato topping. minutes. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Roughly chop and set aside. Stir in the dill, lemon rind, and some salt and pepper. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. Name Email Website. Spoon the spinach over the sauce before adding the topping. ... A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. 5. Remove from the heat and gradually pour in the hot milk. Don’t let the butter or flour brown. *  600ml hot, full-fat milk The spinach must be well drained so the sauce doesn’t get watery. Sprinkle in the flour and then add … Make a smooth creamy filling: the leek should look wilted before you stir in the flour. However, you don’t need to cook it completely, as it will finish cooking in the sauce. Ingredients Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges. Jan 27, 2018 - Full of flavour with a quick white sauce, and a hint of lemon and cheese. Cover and simmer for about 15 minutes or until tender. Article by Daily Mail. 526. Return the potatoes to the pan and, using a fork, Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Crush the potatoes into irregular chunky pieces but don't break them down too much, Roast chicken with tarragon butter and roast potatoes, Caramelized red onion and rocket tartlets. register with your social accountor click here to log in, Serves 6 Melt 50g (13⁄4oz) of the butter in a large pan over a medium heat. Stir in the dill, lemon rind, and some salt and pepper. The filling for this fish pie is a tasty blend of spinach, salmon, and hake. Cover and simmer for about 15 minutes or until tender. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. You can prepare up to this point one day ahead and refrigerate overnight. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. Return to a medium heat and stir until boiling, thickened, and smooth. This version is a slight twist on the usual with a delicious (and easy) crispy, cheesy crushed potato topping. Melt the butter in a pan on a high heat and fry onion for few minutes. Add the hake and salmon to the sauce. For more delicious recipes from Mary Berry’s ‘Cooks The Perfect Step by Step’, Sign up to our newsletter to receive our recipes straight to your inbox, Old Street’s Mandarin, Ginger & Whiskey Sour, Patrick Ryan’s Sourdough Baked Brie with Rosemary & Garlic, Aoife Noonan’s Sticky Toffee Pear Pudding, 75g (21⁄2oz) butter, plus extra for greasing, 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices, 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes, 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes, 800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed, 2 tbsp olive oil, plus 2 tsp for drizzling, Special equipment: 1.7–2 litre (3–31⁄2 pint) baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep. Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish. 8. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Method Heat the oil in a hot frying pan and add the beef. instead of putting a classic mash on top, i’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. Let the fish and sauce cool in the baking dish. 1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep.WATCH THE VIDEO HEREMethod Also available to download on iBooks. Grease the baking dish with butter. Drain well. Fish Pie with Crushed Potato Topping recipe: Every recipe in Mary Berry .Prorgamme website: Mary Berry cooks her delicious fish pie with soufflé topping, perfect for Christmas Eve.Mary Berry explains how her new recipe book, Mary Berry Cooks the Perfect, can help you achieve perfect results in the kitchen every time, just as she does. Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces. Melt the remaining butter in a large, non-stick, deep-sided frying pan You don’t want to break them down too much, and they don’t need to be completely uniform in size. (See p59, Make a crispy topping.) Drain thoroughly in a colander, pressing down Follow us on Twitter @HomesProperty, Facebook and Instagram. Reduce the heat slightly and let the water simmer gently. Drizzle over the remaining two teaspoons of oil and bake for 30–40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy.Mary Berry's keys to perfection Method Preheat the oven 200C/400F/Gas 6. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. What’s fish pie, anyway? Easy Fish Pie with Mashed Potato Topping - My Gorgeous Recipes 1. Bake from frozen in a preheated oven for 1 hr and 30 mins at 220°C, fan 200°C, gas 7 – removing the foil halfway through – or until piping hot. * salt and freshly ground black pepper * 75g (2 1/2oz) butter, plus extra for greasing Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. break the potatoes down into rough, chunky pieces. Lower the … https://recipes.sainsburys.co.uk/recipes/main-courses/luxury- Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. - The Happy Foodie The creamy sauce perfectly captures the spice of the chorizo and that umami chicken flavour, while the crushed potato topping (borrowed from Mary Berry’s Fish Pie) adds a textural intrigue, not unlike a layer of roast potatoes. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Don't simmer for too long or it will start to reduce in the pan. 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