This recipe and more can be found in her new cookbook, Cooks The Perfect. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. * finely grated rind of 1/2 lemon Drain thoroughly in a colander, pressing down Mary Berry: Cottage pie with crushed potato topping. Melt the butter in a pan on a high heat and fry onion for few minutes. Stir in the flour and cook, stirring, for one to two minutes. Drizzle over the remaining 2 teaspoons of oil and bake for 30â40 minutes 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. Also available to download on iBooks. This version is a slight twist on the usual with a delicious (and easy) crispy, cheesy crushed potato topping. Roughly chop and set aside. Add the spinach and cook, stirring, for 11â2â2 minutes or until it wilts. 9. Add the hake and salmon to the sauce. or until the pie is bubbling at the edges and the topping is golden and crispy. Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges. Add the hake and salmon to the sauce. 2. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. Grease the baking dish with butter. 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. The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. Lower the … Drizzle 1 tbsp oil over the top, and rub into the potatoes. Whole Food Recipes Cooking Recipes Frugal Recipes Cooking Pork Recipes Dinner Crushed Potatoes Potato Toppings Ground Beef Recipes Minced Beef Recipes. 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. 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. A simple fish pie recipe that’s quick and easy to prepare. Remove from the heat and gradually pour in the hot milk. minutes. Return the potatoes to the pan and, using a fork, 2. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … Stir over a high heat until golden-brown. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. ... A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. * 1 1⁄2 tbsp chopped fresh dill Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then … 7. Go to any pub in the UK and … (See p59, Make a crispy topping.) The spinach must be well drained so the sauce doesn’t get watery. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. 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. 3. Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish. Method Preheat the oven 200C/400F/Gas 6. Stir in the dill, lemon rind, and some salt and pepper. 5. 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. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. It feeds 10 so keep one in the freezer for last-minute entertaining 1 hr and 40 mins . 3. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer (see p59, Carefully add the topping). Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. 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. * 600ml hot, full-fat milk Jan 23, 2015 - How to: Mary Berry's Fish Pie. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Don’t let the butter or flour brown. Melt 50g (13â4oz) of the butter in a large pan over a medium heat. Reduce the heat slightly and let the water simmer gently. They will take about 15 minutes to cook. Stir in the dill, lemon rind, and some salt and pepper. - The Happy Foodie Pour the fish mixture into the buttered baking dish and set aside to cool. Just serve with petits pois or home-grown beans. You’re aiming for a pale gold paste, or “roux”. Wrap in a double layer of clingfilm and freeze. Jan 27, 2018 - Full of flavour with a quick white sauce, and a hint of lemon and cheese. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. or sauteÌ pan over a medium heat. Don’t stir... 3. instead of putting a classic mash on top, iâve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. Drain well. A great change from the classic fish pie. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. * 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Layer the thin potato slices over the top to fully cover the pie filling. Add the leek and fry for three minutes or until softened but not browned. 8. Follow us on Twitter @HomesProperty, Facebook and Instagram. 1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep.WATCH THE VIDEO HEREMethod Stir in the flour and cook, stirring, for 1â2 https://recipes.sainsburys.co.uk/recipes/main-courses/luxury- This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. Remove the lid and increase the heat to remove any moisture. You can prepare up to this point one day ahead and refrigerate overnight. Stir in the olive oil and some salt and pepper. Place the potatoes into a pan of salted water and bring to the boil. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. For more delicious recipes from Mary Berryâs âCooks The Perfect Step by Stepâ, 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 (21â2oz) butter, plus extra for greasing, 1 large leek, trimmed and cut into 5mm (1â4in) 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 (13â4lb) new potatoes, such as Charlotte, scrubbed, 2 tbsp olive oil, plus 2 tsp for drizzling, Special equipment: 1.7â2 litre (3â31â2 pint) baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep. Don't simmer for too long or it will start to reduce in the pan. Roughly chop and set aside. However, you don’t need to cook it completely, as it will finish cooking in the sauce. 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. Add the leek and fry for 3 minutes or until softened but not browned. with the back of a wooden spoon to extract excess moisture. What’s fish pie, anyway? to a medium heat and stir until boiling, thickened, and smooth. Remove from the heat and gradually pour in the hot milk. 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. Homes & Property Newsletter 1. Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. 6. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. You don’t want to break them down too much, and they don’t need to be completely uniform in size. Cover and simmer for about 15 minutes or until tender. 526. * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Grease a shallow 2.5 litre/4½pint dish with butter. Friday night fish pie. * salt and freshly ground black pepper Pour the fish mixture into the buttered baking dish and set aside to cool. You can prepare up to this point 1 day ahead and refrigerate over night. Fish pie is a pub classic here in the UK. The filling for this fish pie is a tasty blend of spinach, salmon, and hake. Bring the milk to a gentle simmer, then remove it from the heat. Return to a medium heat and stir until boiling, thickened, and smooth. register with your social accountor click here to log in, Serves 6 Drain well. Cook for 15-20 mins, or until tender. However, you don’t need to... 2. Leave a Comment Cancel reply. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. * 800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. Melt 50g of the butter in a large pan over a medium heat. 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 This recipe and more can be found in her new cookbook, Cooks The Perfect. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. * 200g (7oz) fresh spinachFor the topping Comment. 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. break the potatoes down into rough, chunky pieces. Preheat oven to 200°C/180°C fan/gas 6. Cover and simmer for about 15 minutes or until tender. The filling for this fish pie recipe, packed with seafood and topped with crushed potato topping. t too... Crispy, cheesy crushed potato topping is a slight twist on the usual with a crushed topping!: Mary Berry shares her salmon, and some salt and pepper Ground! 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