Post by Charlie Arnold on Dec 4, 2011 14:23:01 GMT
Also posted this on the HFI board as it is suitable with a bit of jiggling for both.
Can't see a recent recipe for this so going to post one on both sites as it does for either as long as you aren't lactose intolerant too.
This makes a lovely creamy fish pie. I worked it out on 1 piece of fish per person. This recipe serves 4:
5 large potatoes, peeled and diced
salt and pepper to taste.
2 large free range eggs (omit if can't have eggs)
2 large handfuls of spinach (optional)
1 carrot (only FM not HFI)
extra virgin olive oil
285ml cream or milk
2oz grated cheddar cheese
1 tablespoon of philadelphia cheese(optional)
455g / 1lb haddock or cod fillet, skinned, pin-boned and sliced into strips.
1 to 2 tbsp potato or cornflour depending on thickness of sauce required.
Preheat the oven to 230C, 450F, gas 8
Boil potatoes in salted water. Hardboil your 2 eggs. Steam the spinach lightly for about 1 minute.
Finely chop carrots, put in a pan with the cream or milk and just bring to the boil. Mix the corn or potato flour with a little cold milk to a paste and mix into rest of cream or milk to make a thick white sauce, the thicker the better. Add grated cheese.
In an oven proof dish place the strips of fish. (If using frozen fish this needs to be lightly poached in milk first and flake then retain milk to make your sauce.) Add spinach, sliced hardboiled egg, and pour the white sauce over the top.
Mash the potatoes well with some butter, salt and pepper to flavour and add some cream or philadelphia cheese if you like it really creamy. Carefully spoon this onto the top of the fish and sauce and flatten gently with a fork.
Place it in the oven for about 20 to 25 minutes until the potato is golden brown.
If you like you can use other fish, salmon and trout are good, or you can add prawns or mussels into the mix if you are Ok with shellfish.
If you are lactose intolerant then you can make this by just mixing the fish with the mashed potato and egg but it comes out alot drier.
This can then be served on its own or with veg or salad on the side for non HFI folk. If you are OK with onions (Bill!) then you can fry these in oil with the carrot at the start of making the sauce.
Enjoy!!!!
Can't see a recent recipe for this so going to post one on both sites as it does for either as long as you aren't lactose intolerant too.
This makes a lovely creamy fish pie. I worked it out on 1 piece of fish per person. This recipe serves 4:
5 large potatoes, peeled and diced
salt and pepper to taste.
2 large free range eggs (omit if can't have eggs)
2 large handfuls of spinach (optional)
1 carrot (only FM not HFI)
extra virgin olive oil
285ml cream or milk
2oz grated cheddar cheese
1 tablespoon of philadelphia cheese(optional)
455g / 1lb haddock or cod fillet, skinned, pin-boned and sliced into strips.
1 to 2 tbsp potato or cornflour depending on thickness of sauce required.
Preheat the oven to 230C, 450F, gas 8
Boil potatoes in salted water. Hardboil your 2 eggs. Steam the spinach lightly for about 1 minute.
Finely chop carrots, put in a pan with the cream or milk and just bring to the boil. Mix the corn or potato flour with a little cold milk to a paste and mix into rest of cream or milk to make a thick white sauce, the thicker the better. Add grated cheese.
In an oven proof dish place the strips of fish. (If using frozen fish this needs to be lightly poached in milk first and flake then retain milk to make your sauce.) Add spinach, sliced hardboiled egg, and pour the white sauce over the top.
Mash the potatoes well with some butter, salt and pepper to flavour and add some cream or philadelphia cheese if you like it really creamy. Carefully spoon this onto the top of the fish and sauce and flatten gently with a fork.
Place it in the oven for about 20 to 25 minutes until the potato is golden brown.
If you like you can use other fish, salmon and trout are good, or you can add prawns or mussels into the mix if you are Ok with shellfish.
If you are lactose intolerant then you can make this by just mixing the fish with the mashed potato and egg but it comes out alot drier.
This can then be served on its own or with veg or salad on the side for non HFI folk. If you are OK with onions (Bill!) then you can fry these in oil with the carrot at the start of making the sauce.
Enjoy!!!!