Thursday, 25 June 2015

Fish Pie

Fish Pie 
1/2 kg Silver Bassa Fish cut in to pieces
1 cup Prawns  medium pieces
1 l/2 cup   Fish Stock 
2 tbsp Butter
2 tbsp Fine flour
1/2 cup Cream
1/4 cup Cream + 1/4 cup milk for the potatoes 
2 Egg  yolks 
4 tbsp Grated Cheese
Few strands of Spinach  blanched, chopped
3 cups Mashed potatoes boiled and mashed 
2 Garlic cloves crushed
Salt to taste
1/2 tsp pepper powder
Take the mashed potatoes add cream, egg yolks and milk and mix it properly. Keep it aside. Sprinkle  salt and pepper.  Heat a saucepan. Add in the butter, allow it to melt, then add  the flour and whisk  it properly  using a whisk. Gradually add in the  stock whisking in between. Whisking the stock constantly, bring it to the boil and simmer until thickened. Whisk in 1/2 cup  cream in the sauce. Season the sauce with salt and pepper. Add  the fish pieces. Gently stir in the  pieces into  the sauce. Add the prawns. Cook very gently over a low heat to poach the fish in the sauce. Pour the sauce into a pie dish. Spread the spinach leaves  and then sprinkle crushed garlic and grated cheese. Sprinkle salt and pepper powder. Spread the mashed potato to form a thick, even layer on top of the pie, smoothing the mashed potatoes  with a spatula or palette knife. Bake at 190 degrees for 25–30 minutes in the pre-heated oven until golden brown.

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