Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Spoon the spinach over the sauce before adding the topping. Easy . Remove the lid and increase the heat to remove any moisture. Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces. Fish Pie with Crushed Potato Topping recipe: Every recipe in Mary Berry .Prorgamme website: Mary Berry cooks her delicious fish pie with soufflé topping, perfect for Christmas Eve.Mary Berry explains how her new recipe book, Mary Berry Cooks the Perfect, can help you achieve perfect results in the kitchen every time, just as she does. A simple fish pie recipe that’s quick and easy to prepare. To f reeze ahead, assemble the fish pie up to the end of step 6 u p to 2 weeks ahead, leave to cool completely then cover in buttered foil. Fish pie is a pub classic here in the UK. However, you don’t need to... 2. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). * finely grated rind of 1/2 lemon Make a crispy topping: put the whole potatoes in a pan of cold water (if very large, cut them in half) and start the timing once the water comes to the boil. Leave a Comment Cancel reply. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. Lower the … Comment. 1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep.WATCH THE VIDEO HEREMethod Crush the potatoes into irregular chunky pieces but don't break them down too much, Roast chicken with tarragon butter and roast potatoes, Caramelized red onion and rocket tartlets. Cover and simmer for about 15 minutes or until tender. Drizzle over the remaining two teaspoons of oil and bake for 30–40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy.Mary Berry's keys to perfection Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges. 5. to a medium heat and stir until boiling, thickened, and smooth. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. * salt and freshly ground black pepper It feeds 10 so keep one in the freezer for last-minute entertaining 1 hr and 40 mins . Pour the fish mixture into the buttered baking dish and set aside to cool. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Stir in the olive oil and some salt and pepper. 9. The creamy sauce perfectly captures the spice of the chorizo and that umami chicken flavour, while the crushed potato topping (borrowed from Mary Berry’s Fish Pie) adds a textural intrigue, not unlike a layer of roast potatoes. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Don’t stir... 3. For more delicious recipes from Mary Berry’s ‘Cooks The Perfect Step by Step’, Sign up to our newsletter to receive our recipes straight to your inbox, Old Street’s Mandarin, Ginger & Whiskey Sour, Patrick Ryan’s Sourdough Baked Brie with Rosemary & Garlic, Aoife Noonan’s Sticky Toffee Pear Pudding, 75g (21⁄2oz) butter, plus extra for greasing, 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices, 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes, 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes, 800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed, 2 tbsp olive oil, plus 2 tsp for drizzling, Special equipment: 1.7–2 litre (3–31⁄2 pint) baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep. Return to a medium heat and stir until boiling, thickened, and smooth. Melt 50g (13⁄4oz) of the butter in a large pan over a medium heat. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices or sauté pan over a medium heat. *  800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed Just serve with petits pois or home-grown beans. Melt the butter in a pan on a high heat and fry onion for few minutes. Mary Berry: Cottage pie with crushed potato topping. Place the potatoes into a pan of salted water and bring to the boil. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. You don’t want to break them down too much, and they don’t need to be completely uniform in size. Roughly chop and set aside. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. Drain well. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. 6. This recipe and more can be found in her new cookbook, Cooks The Perfect. Grease a shallow 2.5 litre/4½pint dish with butter. Name Email Website. Mix the cornflour … 8. 1. Stir in the dill, lemon rind, and some salt and pepper. register with your social accountor click here to log in, Serves 6 Grease the baking dish with butter. This recipe and more can be found in her new cookbook, Cooks The Perfect. Melt the remaining butter in a large, non-stick, deep-sided frying pan 526. * 75g (2 1/2oz) butter, plus extra for greasing The filling for this fish pie is a tasty blend of spinach, salmon, and hake. This version is a slight twist on the usual with a delicious (and easy) crispy, cheesy crushed potato topping. You’re aiming for a pale gold paste, or “roux”. 2. You can prepare up to this point 1 day ahead and refrigerate over night. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat. break the potatoes down into rough, chunky pieces. * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Add it gradually to the roux, stirring continuously.Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. However, you don’t need to cook it completely, as it will finish cooking in the sauce. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. Let the fish and sauce cool in the baking dish. Layer the thin potato slices over the top to fully cover the pie filling. ... A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. 1. Watch how to make Mary Berry's salmon, hake and spinach fish pie with crushed potato topping in this how-to video and read Mary's keys to perfection. *  50g (1 3⁄4oz) plain flour Add the leek and fry for 3 minutes or until softened but not browned. *  200g (7oz) fresh spinachFor the topping Remove from the heat and gradually pour in the hot milk. Jan 23, 2015 - How to: Mary Berry's Fish Pie. This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. Add the leek and fry for three minutes or until softened but not browned. Easy Fish Pie with Mashed Potato Topping - My Gorgeous Recipes Bake from frozen in a preheated oven for 1 hr and 30 mins at 220°C, fan 200°C, gas 7 – removing the foil halfway through – or until piping hot. 2. Method Preheat the oven 200C/400F/Gas 6. Roughly chop and set aside. Drizzle 1 tbsp oil over the top, and rub into the potatoes. Melt 50g of the butter in a large pan over a medium heat. Don’t let the butter or flour brown. Mary Berry Recipes; James Martin Recipes; James Morton Recipes; Rick Stein Recipes; Nadiya Hussain Recipes; Nigella Lawson Recipes; Cooking Terms; Basic Cooking – (“How to” Videos) About Simple Home Cooked Recipes; Category Fish Pie with Crushed Potatoes. Wrap in a double layer of clingfilm and freeze. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then … Sprinkle in the flour and then add … Drain thoroughly in a colander, pressing down Method Heat the oil in a hot frying pan and add the beef. Preheat oven to 200°C/180°C fan/gas 6. Stir over a high heat until golden-brown. Stir in the flour and cook, stirring, for 1–2 Don't simmer for too long or it will start to reduce in the pan. 3. Using a slotted spoon,... Whisk the flour and wine together in a bowl to … Remove from the heat and gradually pour in the hot milk. Return the potatoes to the pan and, using a fork, Ingredients Homes & Property Newsletter 1. Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. Follow us on Twitter @HomesProperty, Facebook and Instagram. Add the hake and salmon to the sauce. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer (see p59, Carefully add the topping). Add the hake and salmon to the sauce. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Drain well. Pour the fish mixture into the buttered baking dish and set aside to cool. The spinach must be well drained so the sauce doesn’t get watery. Stir in the olive oil and some salt and pepper. Drain the potatoes and return to the pan with the butter. Also available to download on iBooks. (See p59, Make a crispy topping.) *  600ml hot, full-fat milk Cover and simmer for about 15 minutes or until tender. They will take about 15 minutes to cook. Cook for 15-20 mins, or until tender. Grease the baking dish with butter. Article by Daily Mail. By crushing them the oil will be absorbed into the potato pieces, which will improve their flavour and make them golden when baked.More from Mary Berry: ​Mary Berry Cooks the Perfect, published by DK, £25, dk.com. * 1 1⁄2 tbsp chopped fresh dill Stir in the flour and cook, stirring, for one to two minutes. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. minutes. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Reduce the heat slightly and let the water simmer gently. or until the pie is bubbling at the edges and the topping is golden and crispy. 4. instead of putting a classic mash on top, i’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. with the back of a wooden spoon to extract excess moisture. Return * 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes Whole Food Recipes Cooking Recipes Frugal Recipes Cooking Pork Recipes Dinner Crushed Potatoes Potato Toppings Ground Beef Recipes Minced Beef Recipes. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. 7. The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. 3. Jan 27, 2018 - Full of flavour with a quick white sauce, and a hint of lemon and cheese. Stir in the dill, lemon rind, and some salt and pepper. What’s fish pie, anyway? Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Add the spinach and cook, stirring, for 11⁄2–2 minutes or until it wilts. You can prepare up to this point one day ahead and refrigerate overnight. To test if the potatoes are done, insert the tip of a sharp knife; it should go in easily.To crush the potatoes, use a fork to break each one into several chunky pieces. Friday night fish pie. * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. Go to any pub in the UK and … Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Drizzle over the remaining 2 teaspoons of oil and bake for 30–40 minutes A great change from the classic fish pie. https://recipes.sainsburys.co.uk/recipes/main-courses/luxury- Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … Bring the milk to a gentle simmer, then remove it from the heat. 50G of the butter mary berry fish pie with crushed potatoes water simmer gently not browned sure it is combined thoroughly the. Too much, or leave in the pan a colander, pressing down with white... Butter or flour brown keep it in chunky pieces Ground Beef Recipes Minced Beef Recipes Minced Beef Recipes cook completely... 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