Top Blog Recipes

18 Jan 2012

BEAUTIFUL GLORIOUS SMOKED HADDOCK & FRESH PRAWN MORNAY FISH PIE WITH A PUFF PASTRY TOP


PAN FRIED PRAWN SHELLS IN OOIL & BUTTER WITH ONION, LEEK & GARLIC, MAKING DEEP BASE FLAVOURS FOR THE STOCK


POACHING LIQUOR READY FOR THE FISH


BEAUTIFUL ROUX COOKING OUT THE FLOUR


GLOSSY BECHAMEL SAUCE MADE NOW READY FOR THE MORNAY


RAW PEELED TIGER PRAWNS, POACHED SALMON, UN-DYED OAK SMOKED HADDOCK & COD FILLET



PERFECT MOLLET EGGS


INGREDIENTS
Un-dyed smoked haddock
Cod fillet
Poached salmon
Raw shell on prawns (shelled)
1 shallot fine diced
1 half a leek fine sliced
1 garlic fine diced
100g mature cheddar grated
ooil & butter
3 just set boiled eggs
600ml milk
50g butter
50g plain flour
1 knob of concentrated chicken jelly stock
1 tin sweetcorn
Salt, black & white pepper
1 pack puff pastry
1 beaten egg wash

TO MAKE THE STOCK POACHING LIQUID
Take the prawn shells and gently pan fry in the ooil and butter with the shallots, leeks & garlic for 5 minutes.  Add the milk and bring up to a very low simmer for 5 minutes, gently add all the raw fish and poach, the fish will only take approx 3 minutes to cook, don't be tempted to stir the stock, as the fish will flake up too fine.  Once cooked remove the fish with a slotted spoon and place on a warm plate in a warm oven, just to keep the fish warm while you make the roux.

THE ROUX SAUCE
Melt the butter in a pan, add the flour and stir well, cook out the flour for 5 minutes gently.  Start adding the poaching stock a ladle at a time, stirring well, once you have a medium thick sauce, very gently simmer on for approx 10 minutes, taste and season with salt and pepper, add the poached fish & poached salmon and leave to tick over gently warming the fish up to 75 degrees.  Meanwhile cut the puff pastry into four and roll out to a A5 size, score the edges and brush with egg wash and bake for 10 minutes at 190 degrees.

Boil the eggs for 6 minutes adding the eggs to the pan when it is at a simmer to boiling and as soon as  the timer beeps do not take your time immediately run under cold water to stop the cooking process, peel and slice into quarters. 

Heat the sweetcorn in a pan with a knob of butter and some pepper, then when ready serve the fish pie mix on a plate, add four quarters of the boiled eggs and top with the puff pastry lid, and a side of buttery peppery sweetcorn.

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