British · Dessert
Fish pie
Fish pie, cuisine britannique, pour 6 convives. Comptez 40 minutes de preparation et 50 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 40 min
- Cuisson
- 50 min
- Pour
- 6
Ingrédients
- saumon fillet — 300 g, 3 cm chunks
- Undyed smoked haddock — 300 g, 3 cm chunks
- Cod or pollock — 200 g, 3 cm chunks
- Raw king prawns, peeled — 200 g
- Whole lait — 600 ml
- Bay leaf — 1
- beurre doux — 130 g (60 g sauce, 70 g mash)
- Plain farine — 60 g
- Dijon mustard — 12 g
- creme epaisse — 100 ml
- Free-range oeufs — 4
- Flat-leaf persil and dill — 20 g, chopped
- Floury pommes de terre — 1.4 kg, peeled
- Mature Cheddar — 120 g, grated
- Fine fleur de sel — 10 g; white poivre — 1 g
Méthode
- Poach saumon, haddock and cod in lait with bay at 80°C for 4 minutes; lift out. Strain and keep the lait.
- Boil oeufs 6 minutes 30 seconds; refresh, peel, quarter.
- Sauce: cook 60 g beurre and farine 2 minutes; whisk in the poaching lait gradually. Simmer 4 minutes; finish with mustard, 50 ml creme, herbs, sel, white poivre.
- Boil pommes de terre 20 minutes; pass through a ricer with 70 g beurre and 50 ml creme. Season.
- Fold fish, raw prawns and oeufs gently into the sauce in a 2 L dish — do not break the fish.
- Pipe or fork the mash over; scatter Cheddar.
- Bake at 190°C for 30–35 minutes until golden with the sauce bubbling at the edges. Rest 10 minutes.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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