ROSTI-TOPPED FISH PIE
Fish pie without the fuss - a good recipe for frozen white fish such as coley
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
- Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
- Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
Nutrition Facts : Calories 533 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.23 milligram of sodium
FILO-CRUSTED SMOKED HADDOCK, CHEESE & LEEK PIE
Tom Kerridge's filo pastry topping and smoked fish filling adds bold textures and flavours to an otherwise classic dinner party dish
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins - the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded - the fish should break into natural bite-sized flakes. Set aside until needed.
- Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool.
- In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve.
- Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.
- For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).
Nutrition Facts : Calories 821 calories, Fat 49 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 3.8 milligram of sodium
FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD
A super delicious and creamy fish pot pie recipe made with two kinds of fish. Great comfort food.
Provided by Christina Conte
Categories Main Courses
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 9 oz
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK, LEEK AND POTATO BROTH
This is a tasty rich soup and the recipe will serve as a starter for four or a full meal for two. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories Clear Soup
Time 3h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 130 C/250°F.
- Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
- Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
- Skin the haddock fillets and chop them into bite-sized pieces.
- Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
- Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
- Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 737.7, Fat 10.1, SaturatedFat 2.4, Cholesterol 207.7, Sodium 2691.9, Carbohydrate 77.5, Fiber 11.3, Sugar 27.1, Protein 84.8
CREAMY FISH & LEEK PIE
Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
Provided by Tommy Banks
Categories Dinner, Fish Course, Main course, Supper
Time 2h5m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
- While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
- Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
More about "smoked haddock leek and rosti pot pie recipes"
RöSTI-TOPPED FISH PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Winter, FishCalories 496 per serving
- For the filling, melt butter in a large pan over medium hob heat and cook leeks for 10min, until softened.
SMOKED HADDOCK FISH PIE | DINNER RECIPES | WOMAN
From womanandhome.com
SMOKED HADDOCK AND LEEK RISOTTO RECIPE - GREAT …
From greatbritishchefs.com
LIGHT SMOKED HADDOCK FISH PIE RECIPE - BBC FOOD
From bbc.co.uk
SMOKED HADDOCK AND LEEK RISOTTO RECIPE - TESCO REAL …
From realfood.tesco.com
LEEK AND SMOKED HADDOCK TART RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
ROSTI FISH PIE | BRITISH RECIPES | GOODTO
From goodto.com
CREAMED LEEKS AND SMOKED HADDOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMOKED HADDOCK & PRAWN CHEESY RöSTI FISH PIE RECIPE - WAITROSE …
From waitrose.com
SMOKED HADDOCK, LEEK AND RöSTI-POT PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WORLD BEST SEA FOOD RECIPES: SMOKED HADDOCK, LEEK AND ROSTI …
From fishofsea.blogspot.com
EASY SMOKED HADDOCK RECIPES | OLIVEMAGAZINE
From olivemagazine.com
25 EASY SMOKED HADDOCK RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED HADDOCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love