Traditional Fish Pie

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Make Traditional Fish Pie

Traditional Fish Pie

The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!

Serves 6

Prep time:  30 minutes

Cooking time: 1 ½ hours

Ingredients

For the potato topping

1.25 kg potatoes, peeled and chopped

1 large knob of butter

4 tbsp double cream

3 egg yolks

Freshly ground salt & pepper

The filling

250g un-dyed smoked haddock, with skin on

900ml pint milk

1 fresh rosemary sprig

1 onion, peeled & sliced

250g salmon fillet

250g cod fillet

250g cooked king prawns, peeled

3 tbsp capers, drained & rinsed

3 hard boiled eggs, shelled & quartered

For the sauce

125g butter, diced

100g plain flour

550ml whipping cream

4 tbsp fresh flat-leaf parsley, chopped

3 tbsp lemon juice

Freshly ground salt & pepper

Method

1.   Preheat the oven to 200°C/400°F/Gas Mark 6.

2.  For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil.  Cover and simmer for 20 minutes or until the potatoes are very soft.  Drain and set aside to dry.  Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.

3.  For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion.  Bring the milk to a simmer and poach the haddock for 3-5 minutes.  Remove from the milk with a slotted spoon and set aside to cool.  Repeat this process by poaching the salmon and then the cod in the same milk.  When the fish is cool, remove the skin and flake the flesh into large chunks.  Sieve the poaching milk into a jug and add the rest of the milk, set aside.

4.  For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux.  Pour in the milk from the jug and beat until you have a very thick sauce.  Beat in the cream and then remove from the heat.  Stir in the parsley, lemon juice and season to taste.

5.  Place the fish and prawns into a 2 litre pint baking dish.  Pour any remaining fish juices into the sauce and mix well.  Gently fold in the capers and chopped eggs and pour the sauce over the fish.  Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown.  Enjoy! 

* Cutlery -  Sophie Conran Rivelin for Arthur PriceShare this recipe from Traditional Fish Pie with your friends and groups

Ultimate Smoked Salmon & Scrambled Eggs

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Make Ultimate Smoked Salmon & Scrambled Eggs

Ultimate Smoked Salmon & Scrambled Eggs

A very quick but very delicious and indulgent breakfast!

Serves 2

Prep time:  5 minutes

Cooking time: 3 minutes

Ingredients

8 free range eggs

2tbsp fresh chives, chopped

Freshly ground pepper

50g butter, plus extra for spreading

150g Smoked Salmon trimmings

2 English muffins, split horizontally

Method

1.    In a bowl, beat together the eggs and chives with freshly ground pepper.

2.    Over a medium to low heat melt the butter in a non-stick pan.  Add the eggs and gently cook, stir occasionally until the eggs are softly scrambled.

3.    Meanwhile, toast the muffins and butter.  When the eggs are cooked remove the pan from the heat and fold through the salmon.

4.    Place 2 halves of muffins on each plate and spoon the scrambled egg and salmon on top. Enjoy!

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Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

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Make Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

A spectacular fish pie for any occasion, it is great served hot or cold.

Serves 6

Prep time: 20 minutes

Cooking time:  1 hour

Ingredients

For the Salmon Coulibac

2 x 500kg fresh salmon fillets, skinned & pin-boned

1 fish stock cube

500ml boiling water

75g basmati rice

Knob of butter

2 shallots, peeled & finely chopped

75g chestnut mushrooms, chopped

3 tbsp dry white wine

1 medium egg, beaten

150g cooked peeled prawns

2 tbsp fresh dill, chopped

2 tbsp flat-leaf parsley, chopped

2 tbsp chives, finely chopped

1 lemon, zest & 1 tbsp juice

75g baby spinach leaves

Sea salt & freshly ground pepper

2 x 375g ready-made puff pastry

1 egg beaten

For the Potato Salad with Anchovies & Olives

Click here for the recipe

For the Caper Mayonnaise

Click here for the recipe

Preparation method

1.  In a pan dissolve the stock cube in boiling water, stir in the rice and boil for 5 minutes.  (Don’t worry if the rice is slightly hard). Drain in a sieve and leave to cool, fluffing up with a folk occasionally.

2.  In a frying pan melt the butter; fry the mushrooms and shallots or 3-4 minutes.  Now add the wine and cook until all the liquid has evaporated.  Leave to cool.

3.  To make the stuffing, place the cold rice, mushroom mix, egg, prawns, dill, parsley, chives, lemon zest and juice into a bowl and mix through. Season to taste.

4.  Roll out the puff pastry on a lightly floured surface; they need to be 5cm larger all round than your salmon.  Place one sheet on a large baking sheet lined with baking parchment.

5.  Place a handful of spinach leaves on the centre of the pastry sheet and place the salmon fillet on top, inner side up.  Spread the stuffing over the salmon ( about 2cm thick).  Place the other fillet on top, to make a sandwich.

6.  Place more spinach leaves on top and around the sides of the salmon.  Brush the edge of the pastry with egg.  Place the other sheet of pastry on top and firmly seal the edges. Trim away the excess and use to decorate the top.  Cut a couple of small steam holes into the top of the pastry.

7.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.  Brush the coubiliac with egg wash and cook in the centre of the oven for 45-55 minutes.  Cover with foil if the pastry becomes too brown.

8.  This dish is wonderful served hot or cold with potato salad and caper mayonnaise, enjoy!

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bagel de salmão e espargos // salmon and asparagus bagel

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Make bagel de salmão e espargos // salmon and asparagus bagel

tem dias que são assim. de primavera. de puro lazer. de inspiração. e assim foi na passada quarta-feira! de ir comprar os primeiros espargos da temporada. os primeiros rabanetes. de misturar os bagels americanos com a mostarda inglesa. de limonada. de jarros de salada de fruta. de ir para o café com os amigos. de aproveitar as esplanadas e o sol.

de inspiração é também o livro seasons by donna hay. de tudo estar lá tão bem apresentado. de apetecer seguir tudo à risca. e de ir para a cozinha e experimentar tudo.

there are days like this. of spring. of pure leisure. of inspiration. and so it was last wednesday! time to buy the first asparagus of the season. the first radishes. of mixing american bagels with english mustard. of lemonade. of salad fruit jars. going out for coffee with friends. of enjoying terraces and the sun.

inspiration is also the book 'seasons' by donna hay. everything is so well presented. the desire to do everything. and to go to the kitchen and try all the recipes.

bagels de salmão fumado e espargos

para 2

ingredientes:

2 bagels

azeite

2 fatias de salmão fumado

1 punhado espargos

agriões

4 rabanetes

raspas de queijo

endro

vinagrete mostarda inglesa

Começar por os bagels no grelhador com azeite e cozinhar os espargos numa frigideira com azeite e temperados com sal e pimenta por 10 minutos, até estarem tenros.

Enquanto isso preparar os rabanetes, cortando-os em fatias muito finas e o vinagrete de mostarda inglesa, misturando num copo 2 c. sopa de vinagre branco, 4 c. sopa de azeite e 1 c. chá mostarda inglesa, temperado de sal e pimenta.

Servir então uma fatia de bagel com os espargos, o salmão, agriões, os rabanetes, algumas rapas de queijo, algum endro, regado com o vinagrete de mostarda inglesa e a outra fatia de bagel no topo.

smoked salmon and asparagus bagel

serves 2

ingredients:

2 bagels

olive oil

2 smoked salmon slices

a bunch asparagus

watercress

4 radishes

cheese slices

dill

english mustard vinaigrette 

Start by spreading olive oil on the bagels and put them under hot grill. Cook the asparagus on frying pan with olive oil and seasoned with salt and pepper for around 10 minutes, until tender.

In the meantime cut the radishes into fine slices and prepare the vinaigrette by mixing 2 tbsp. withe wine vinegar, 4 tbsp. olive oil and 1 tsp english mustard on a glass and season with salt and pepper.

Serve on a bagel the asparagus, a salmon slice, watercress, radish, cheese slices, dill, drizzled with english mustard vinaigrette and the other bagel slice on top.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

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Make Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

The most delicious fish pie, full of flavour – this has to be comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time:  50 minutes

Ingredients

1 medium onion, peeled & quartered

1 bay leaf

125ml double cream

125ml whole milk

200g salmon fillet

200g smoked haddock fillet

15g butter

1 leek, trimmed and finely sliced

15g plain flour

Sea salt & freshly ground pepper

Small handful of flat-leaf parsley, chopped

180g peeled raw king prawns

Potato Topping:

400g potatoes, peeled & cut into chunks

40g butter, cubed

2 tbsp milk

1 egg yolk

50g mature cheddar cheese, grated

To serve:

Peas or Green Beans

Preparation method

1.  Place the onion in a pan along with the bay leaf, cream and milk and bring to the simmer.  Now add the salmon and smoked haddock and poach for 4 minutes.  Remove the fish from the pan and place on a plate, sieve the cooking liquor into a jug and set aside.

2.  In a large frying pan melt the butter and add the leeks, cook for 4 minutes until softened.  Add the flour and stir through for 1 minute.  Now gradually add the cooking liquor and stir through, simmer for 15 minutes stirring occasionally.  Season to taste and stir through the parsley.

3.  Meanwhile for the topping, place the potatoes into a pan of boiling water and cook for 15-20 minutes until tender.  Drain and mash with a potato ricer or masher until smooth.  Add the butter, milk and egg yolk, mix well and season to taste.

4.  Preheat the oven to 200°C/180°C Fan/Gas mark 6.

5.  Flake the salmon and haddock into the leek sauce and add the prawns.  Carefully stir through until fully combined.  Transfer to a 1.5 litre ovenproof dish and spoon over the mash and top with the grated cheese.

6.  Bake in the oven for 15-30 minutes or until bubbling and golden brown.  Allow to stand for a few minutes and serve with green beans or peas.  Enjoy!

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Learn how to do Creamy Salmon & Leek Tart for your friends and family. this revenue from Creamy Salmon & Leek Tart it is delicious

Make Creamy Salmon & Leek Tart

Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time:  20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1.  To make the pastry, place the flour and salt into a large bowl and add the butter cubes.  Rub the butter into the flour with your fingers until it resembles crumbs.  Now add 1 tbsp of water and knead until you have a ball of dough.  Wrap in cling film and chill in the fridge for 30 minutes.

2.  Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3.  Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin.  Place greaseproof paper over the pastry and cover with a layer of baking beans.  Blind bake in the oven for 20 minutes.  Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4.  For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally.  Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5.  Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season.  Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6.  Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top.  Now pour over the creamy egg mixture and place in the oven.  Bake for 30-40 minutes until the filling is golden brown and set.  Transfer to a wire rack and allow to cool before serving.

7.  Slice the tart and serve with a dressed salad, enjoy!

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Smoked Salmon and Leek Tagliatelle

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Make Smoked Salmon and Leek Tagliatelle

Smoked Salmon and Leek Tagliatelle

A super quick delicious dish that can be made in the time it takes to cook the tagliatelle!  The wine and mascarpone cheese work very well together to create a lovely light but rich dish!

Serves 2

Prep time:   5 minutes

Cooking time: 10 minutes

Ingredients

200g/7oz tagliatelle

2 tbsp olive oil

2 leeks, sliced

1 small glass of white wine

A good pinch of dried chilli flakes

200g/7oz mascarpone cheese

4 slices of smoked salmon, cut into slices

Method

1.  Cook the tagliatelle as per packet instructions.

2.  In a large frying pan heat the oil and fry the leeks until softened.  Add wine, chilli flakes and mascarpone cheese.  Heat until the mascarpone has melted.

3.  Add the salmon and mix through, drain the pasta and toss with the sauce

4.  To serve, divide between to serving plates, enjoy!

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Salmon with a Pesto & Parmesan Crust

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Make Salmon with a Pesto & Parmesan Crust

Salmon with a Pesto & Parmesan Crust

The salmon, pesto & parmesan is a wonderful combination… and that is not all - it is very quick and easy to prepare.

Serves 2

Prep time:  10-15 minutes

Cooking time: 10 minutes

Ingredients

For the Pesto

25g fresh basil

1 clove of garlic

2 tbsp pine nuts, toasted

2 tbsp parmesan cheese

60ml/4 tbsp olive oil

For the Salmon

2 x 150g-175g/5-6oz skinless salmon fillets

½ lemon, juice only

Freshly ground salt & pepper

the freshly prepared pesto

3 tbsp fresh breadcrumbs

3 tbsp finely grated parmesan

To Serve

Seasonal vegetables of your choice

Method

1.   Preheat the oven to 230°C/450°F/Gas Mark 8.

2.  To make the pesto, place the basil, garlic, pine nuts and parmesan cheese into a food processor and blend.  Once you have a paste slowly pour in the olive oil until you have a smooth paste and then set aside.

3.  Now place the salmon fillets onto a baking tray lined with foil and greased.  Squeeze the juice of the lemon over the fillets and season.

4.  Place the pesto into a small bowl and add 1 tbsp of the breadcrumbs and mix until you have a paste, spread evenly over the fillets.

5.  Mix half the parmesan with the remaining breadcrumbs and scatter over the pesto.  Finish off by topping with the remaining cheese.

6.  Place the baking tray in the oven and cook for 10 minutes until the topping is golden brown & crispy and the salmon is fully cooked and moist.  Serve with seasonal vegetables. 

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Salmon with Charmoula

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Make Salmon with Charmoula

Salmon with Charmoula

A light, satisfying salmon dish with a deep, aromatic flavoursome sauce that makes it special – a very complimentary combination! 

Serves 4

Prep time:  2 hours 15 minutes

Cooking time: 20 minutes

Ingredients

For the Charmoula

4 garlic cloves, peeled

20g / 2/3 oz fresh coriander

20g/ 2/3 oz fresh flat leaf parsley

2 fl oz/60 ml freshly squeezed lemon juice

1 pinch of salt

1 ½ tsp paprika

¾ tsp ground cumin

¼ tsp cayenne pepper

4 fl oz/125 ml extra virgin olive oil

4 x 185g salmon fillets, skin removed

Bunch of asparagus, to serve

Method

1.  To make the charmoula, place all the charmoula ingredients into a food processor and blend until you have smooth paste.  Measure out 3 tbsp of the sauce and reserve.  Put the remaining sauce into a serving bowl, cover and refrigerate.  

2.  Put the salmon on a platter and rub both sides of the salmon with the 3 tbsp of sauce.  Cover with cling film and refrigerate for at least 2 hours.

3.  Preheat the oven to 190°C/375°F/Gas Mark 5.

4.  Remove the salmon and the sauce from the fridge and let stand at room temperature for 20 minutes.

5.  Wrap the salmon in foil and fully seal and place onto an oven tray.  Place in the oven and cook for 15-20 minutes.  In the meantime prepare the asparagus.

6.  Remove the salmon from the oven and plate with the asparagus and top each fillet with a generous spoonful of charmoula.  Enjoy!

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Rustic Smoked Salmon Quiche

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Make Rustic Smoked Salmon Quiche

Rustic Smoked Salmon Quiche

A wonderfully quick and easy rustic quiche; with smoked salmon, potatoes, bacon, dill and crème fraiche.

Serves 8

Prep time: 15-20 minutes

Cooking time: 1 hour

Ingredients

225g/8oz ready-made shortcrust pastry

1 egg, beaten

200g/7oz smoked salmon, chopped

100g/3 ½ oz smoked bacon lardons, cooked

100g/ 3 ½ oz new potatoes, cooked & cubed

3 eggs

1 tbsp fresh dill, finely chopped

200ml/7fl oz crème fraiche

1 tsp nutmeg, freshly grated

1 tsp English mustard

Freshly ground salt & pepper

Salad to serve

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      Roll the pastry until it is slightly larger than a 25cm/10inch loose bottomed cake/flan tin.  Place in a greased tin and cut the excess pastry from the edges.  

3.      Prick the pastry with a fork then cover with grease proof pastry and fill with rice or dried beans.  Put in the oven and cook for 20 minutes.

4.      Remove from the oven and remove the grease proof paper and beans or rice.  Brush the pastry case with egg and place back into the oven for a further 5 minutes until golden brown.

5.      Place the salmon, bacon and potatoes evenly in the bottom of the pastry case.

6.      In a bowl mix together the eggs, crème fraiche, dill, mustard and nutmeg.  Season to taste and pour the mixture into the pastry case.

7.      Place the quiche back into the oven and bake for 30-40 minutes or until the quiche has set.

8.      Leave to cool and then serve with salad.  Enjoy!

 

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