mary berry fish pie with crushed potatoes

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This version is a slight twist on the usual with a delicious (and easy) crispy, cheesy crushed potato topping. Preheat oven to 200°C/180°C fan/gas 6. Stir in the flour and cook, stirring, for 1–2 Drain thoroughly in a colander, pressing down Jan 23, 2015 - How to: Mary Berry's Fish Pie. Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. Leave a Comment Cancel reply. Mary Berry: Cottage pie with crushed potato topping. * salt and freshly ground black pepper Melt 50g of the butter in a large pan over a medium heat. 2. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices Add the spinach and cook, stirring, for 11⁄2–2 minutes or until it wilts. - The Happy Foodie Stir in the olive oil and some salt and pepper. 8. Cook for 15-20 mins, or until tender. Stir in the dill, lemon rind, and some salt and pepper. Cover and simmer for about 15 minutes or until tender. Fish pie is a pub classic here in the UK. 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. Drizzle 1 tbsp oil over the top, and rub into the potatoes. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). 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. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. Jan 27, 2018 - Full of flavour with a quick white sauce, and a hint of lemon and cheese. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. minutes. 1. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. The filling for this fish pie is a tasty blend of spinach, salmon, and hake. Add the leek and fry for three minutes or until softened but not browned. 7. Return the potatoes to the pan and, using a fork, Spoon the spinach over the sauce before adding the topping. 5. break the potatoes down into rough, chunky pieces. 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. Remove the lid and increase the heat to remove any moisture. *  600ml hot, full-fat milk Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … Follow us on Twitter @HomesProperty, Facebook and Instagram. Using a slotted spoon,... Whisk the flour and wine together in a bowl to … Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. You can prepare up to this point 1 day ahead and refrigerate over night. Stir in the flour and cook, stirring, for one to two minutes. Mix the cornflour … 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. *  50g (1 3⁄4oz) plain flour 2. Lower the … You can prepare up to this point one day ahead and refrigerate overnight. 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. This recipe and more can be found in her new cookbook, Cooks The Perfect. Add the hake and salmon to the sauce. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Remove from the heat and gradually pour in the hot milk. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. Friday night fish pie. Reduce the heat slightly and let the water simmer gently. to a medium heat and stir until boiling, thickened, and smooth. Easy . You’re aiming for a pale gold paste, or “roux”. 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. You don’t want to break them down too much, and they don’t need to be completely uniform in size. * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment Wrap in a double layer of clingfilm and freeze. Drain the potatoes and return to the pan with the butter. 9. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. Roughly chop and set aside. * 75g (2 1/2oz) butter, plus extra for greasing or sauté pan over a medium heat. A great change from the classic fish pie. 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 Grease a shallow 2.5 litre/4½pint dish with butter. or until the pie is bubbling at the edges and the topping is golden and crispy. They will take about 15 minutes to cook. However, you don’t need to cook it completely, as it will finish cooking in the sauce. Return to a medium heat and stir until boiling, thickened, and smooth. Melt 50g (13⁄4oz) of the butter in a large pan over a medium heat. 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. Pour the fish mixture into the buttered baking dish and set aside to cool. Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces. This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then … However, you don’t need to... 2. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. Let the fish and sauce cool in the baking dish. Bring the milk to a gentle simmer, then remove it from the heat. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. 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. 1. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Stir in the olive oil and some salt and pepper. A simple fish pie recipe that’s quick and easy to prepare. 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. *  800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Ingredients * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. Comment. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Add the hake and salmon to the sauce. Layer the thin potato slices over the top to fully cover the pie filling. Remove from the heat and gradually pour in the hot milk. 1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep.WATCH THE VIDEO HEREMethod Cover and simmer for about 15 minutes or until tender. Meanwhile, make the topping: put the potatoes in a large pan of cold 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. 3. ... A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. Melt the butter in a pan on a high heat and fry onion for few minutes. * 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes 3. Don’t let the butter or flour brown. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Pour the fish mixture into the buttered baking dish and set aside to cool. Article by Daily Mail. instead of putting a classic mash on top, i’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Drain well. Add the leek and fry for 3 minutes or until softened but not browned. Method Preheat the oven 200C/400F/Gas 6. Don’t stir... 3. Name Email Website. Just serve with petits pois or home-grown beans. Drain well. 526. Also available to download on iBooks. *  200g (7oz) fresh spinachFor the topping 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. Grease the baking dish with butter. This recipe and more can be found in her new cookbook, Cooks The Perfect. What’s fish pie, anyway? The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. 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. https://recipes.sainsburys.co.uk/recipes/main-courses/luxury- Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Return Method Heat the oil in a hot frying pan and add the beef. Stir in the dill, lemon rind, and some salt and pepper. 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. Drizzle over the remaining 2 teaspoons of oil and bake for 30–40 minutes 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. Go to any pub in the UK and … Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. 4. Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish. register with your social accountor click here to log in, Serves 6 Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Stir over a high heat until golden-brown. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. Place the potatoes into a pan of salted water and bring to the boil. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. Don't simmer for too long or it will start to reduce in the pan. * finely grated rind of 1/2 lemon Whole Food Recipes Cooking Recipes Frugal Recipes Cooking Pork Recipes Dinner Crushed Potatoes Potato Toppings Ground Beef Recipes Minced Beef Recipes. Roughly chop and set aside. Grease the baking dish with butter. 6. with the back of a wooden spoon to extract excess moisture. The spinach must be well drained so the sauce doesn’t get watery. (See p59, Make a crispy topping.) Melt the remaining butter in a large, non-stick, deep-sided frying pan Easy Fish Pie with Mashed Potato Topping - My Gorgeous Recipes Homes & Property Newsletter 1. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer (see p59, Carefully add the topping). Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. 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