Tuesday, April 09, 2013

Fisherman Pie


Disclaimer: Okay, not my photo. I forgot to take one and I had to find something that looked similar. Sorry about that I just hate to post without a photo.

Everyone has one time or another (unless you are a vegetarian) had a delicious Shepherd's Pie. It is one of those delicious comfort foods. Well a couple of weeks ago when my mother-in-law was in town she introduced me to her version of this. I will call it "Fisherman Pie" because it is done with seafood...so I thought it would be an appropriate name. As you can see I am not that original.

It was delicious. More importantly my boys loved it and I can rarely get them to "love" fish. So here goes the recipe. Good luck and enjoy!

FISHERMAN PIE

INGREDIENTS
-       milk (500 ml)
-       1 onion small halved onion
-       dried bay leaf (1 large)
-       fresh thyme (about 3 twigs)
-       potatoes peeled and halved (1 kg)
-       butter (100 g)
-       cream (300 ml)
-       salmon fillet peeled in 3 cm chunks (500 g)
-       white fish fillet (in 3 cm chunks 500 g)
-       fish or chicken bouillon (250 ml)
-       flour (40 g)
-       parsley cut (15 g) & extra for garnish
-       shrimp, peeled and cleaned (250 g)
-       3 hard boiled Eggs cut in 1/4

DIRECTIONS:
1.    Put milk, onion, bay leaves & thyme in a pan and bring to boil. Once boiling then turn off heat and let sit for 30 minutes. After 30 minutes pour contents through a strainer and separate the liquid. You can toss the other things.
2.    Pre-heat oven to 180° C.
3.    Cook potatoes in water with salt four about 20 minutes or until soft.
4.    To make mash potatoes mix the potatoes with 50 g of butter, 200 ml of cream and salt & pepper to taste. Mash it up, using a masher…don’t use food processor because it will get too mushy.
5.    Place salmon and white fish in oven safe dish with stock and cover with aluminum foil. Cook at 180° C for 12 minutes.
6.    Once fish is done take fish out of dish with slotted spoon to separate the fish from the broth. Keep 80 ml of the broth for later use in recipe. The rest you can toss. Place the fish back at the bottom of the oven safe dish (this is where you will build your pie).
7.    At this point once you are ready for your first layer. Place the fish, hard boiled egg chunks and shrimp.
8.    Now for the cream center…Melt 40 g of butter in pan over slow heat, then add flour while stirring. Keep stirring until all dissolved. Then add the cooked milk from Step 1…about 300 ml. Keep stirring…until it is a THICK sauce. Then add the 80 ml of the broth you separated out. Finally add 100 ml of cream. Finally once all thickened up add the parsley and mix. And salt and pepper to taste. Now place this cream sauce over the fish, shrimp and eggs. This is your second layer.
9.    Now your third layer is mash potatoes you have made.
10. After you spread out the potatoes place 10 g of butter in small portions over the mash potatoes. You can use a teaspoon to plot the butter.
11. Cook pie in over at 200° C for 25 minutes.
12. At the end let pie sit for about 10 minutes to cool…it comes out super hot and garnish with parsley.

Viola, you are done!

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