Creamy Fish Leek Pie Recipes

FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD

Steps:

• Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.
• Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside.
• Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking...
• In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.
• Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.
• Continue adding the milk until it's finished.
• When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.
• Flake the cooled fish into pieces.
• Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.
• Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.
• Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.
• Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.
• Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.
• Use the fork to decorate the top. Place on a baking tray for easier handling.
• Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.
• Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.
• Children love these, too, so don't hesitate to make smaller ramekins for them.

SALMON AND LEEK PIE

Steps:

• Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
• In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
• Preheat oven to 400°F.
• Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
• Serve pie warm or at room temperature with sauce.

CREAMY LEEK, POTATO, CHEDDAR & CHIVE FISH PIE

Steps:

• Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it's dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
• To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
• Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.