fish pie mary berry| easy fish pie
fish pie mary berry recipe
75 g / 3 oz. Butter plus extra spreads
1 large onion, roughly chopped
50 g / 2 ounces of ordinary flour
570 ml / 1 liter of milk
salt and freshly ground black pepper
2 tablespoons of lemon juice
350g / 12oz fresh haddock, cut into 1cm / ½ inch
350g / 12oz smoked unbleached haddock, cut into pieces with a diameter of 1cm / ½ inch
4 hard boiled eggs from the free range, roughly chopped
For pouring fish pie mary berry
Potatoes weighing 900g / 2lb, peeled and cut into equal pieces
about 8 tablespoons of hot milk
about 50 g / 2 ounces of butter
Preheat the oven 200C / 400F / Gas 6. Fry a shallow 2.5 liter / 4½ piece pan with butter.
Melt the butter in a frying pan over high heat and fry the onions for a few minutes. Lower heat, cover and allow to soften for 15 minutes.
Remove the lid and increase the fire to remove moisture. Sprinkle with flour, then gradually add milk, stir well and allow to thicken the sauce until all the milk is added.
Season with salt and freshly ground black pepper, add lemon juice and raw fish and cook for a few minutes, stirring constantly, until the fish boils. Mix the smoked haddock. Pour the mixture into the buttered dish and leave to cool. On top with hard-boiled eggs.
In order to toppings, cook the potatoes in a pan of salted water until tender. Drain, put the potatoes back into the pan, add milk and butter and crush until the meat is free of lumps. Use a ricer to get a smooth mash. Add salt and freshly ground black pepper to taste.
Spread the mash on the top of the sauce and fish in a dish, then divide with a fork.
Bake in a preheated oven for about 30 minutes, until the potato becomes crispy and golden brown.
fish pie mary berry: An exceptionally good recipe
The list of ingredients
50 g (2 ounces) of butter, plus more per dish
350g (12 oz) skinned undyed smoked fillet fillet
350 g (12 oz) of skinned haddock
2 leeks, sliced
50 g flour (2 ounces)
600 ml (1 pint) of hot milk
1/2 lemon juice
2 tablespoons of fresh chopped dill
3 hard-boiled eggs, shelled and coarsely chopped
1 kg (21 / 4lb) potatoes, peeled and cut into pieces of equal size
about 150 ml (1/4 pint) of milk
2 heaped tablespoons of granular mustard
75g (3 oz.) Of mature cheddar cheese, grated
method for fish pie mary berry
2-liter butter (3/2 pint) a shallow dough with a depth of about 6 cm (21/2 inches).
Cut the fish into 1 cm (1 / 2inch) pieces, discarding the skin and bones. Cook the pores in salted water for about 5 minutes and drain well.
Then put the sauce: dissolve butter weighing 50 g (2 ounces) in a large pot, add the flour and cook for a few moments, not allowing coloring. Mix half of the hot milk and let it thicken. Mix the remaining hot milk and mix until they are smooth.
Add fish and some salt and pepper. Cook on low heat for 2 minutes, stirring. Add the lemon juice, dill, and chopped eggs, then put on a dish with butter. Spoon on the pores and set aside so that it becomes completely cold and firm.
In the meantime, boil the potatoes in salted water until tender, strain and move them to the side in a pan. Add the milk and let it warm up, then grind the potatoes with milk with a potato masher and beat in mustard – you may need some more milk. Check and adjust the seasoning if necessary.
Spread the mash over cooled fish and spread with cheese. Place the dish in a large baking tin (just in case when it boils). The dough can be prepared up to 48 hours. It freezes well without eggs.
Bake in an oven preheated to 200 ° C / 180 ° C / gas 6 for about 30 minutes until the top is golden, and the sauce will bubble at the edges.
Use 500g (1lb 2 oz.) Lightly cooked spinach instead of pores.
Use all unhardened haddock and add 200g (7 oz.) Of cold-boiled shrimps instead of eggs.