Fish Cooking Recipe

Absolutely Delicious Fish Pie

Fabulous Fish cooking recipe, here we come!

There is a fair amount of preparation that goes into this fish cooking recipe, but I promise you the end result is more than worth it.

I would just like to add, before we start, that If you are going to be using frozen fish,  please thaw before cooking.

Ingredients

• 1 Fillet  smoked haddock (deboned).
  
  
•  1 Fillet fresh hake (deboned).
  
  
• 12 Med size shelled prawns (optional depending on your budget).
  
  
• 12 Med size calamari rings or small tubes (again depending on your budget).
  
  
• 500ml Fresh milk.
  
  
• 4 Medium sized potatoes.  (Banting dieters substitute potato with sweet potato or with 1 large cauliflower).  
  
  
• 150g Butter.
  
  
• 150g fresh or frozen peas.
  
  
• 3 to 4 nice round slices of fresh tomato
  
  
• 1½ Tablespoons fresh parsley chopped.
  
  
• One bay leaf.
  
  
• Fresh ground black pepper.
  
  
• Fresh ground sea salt.
  
  
• 1 teaspoon crushed garlic.
  
  
• 50g cheddar -  grated.
  
  
• One small lemon  (which, by the way, has some excellent medicinal properties),  squeeze juice into a cup.                    
  

Benefits of Potatoes

Benefits of Parsley

Benefits of Garlic

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Method
For Fish

• Place a large frying pan on your hob turn the heat up to high.
  
  
• Put your fish into the pan and add milk bring milk to boil.
  
  
•  Reduce heat and poach for 8 to 10 minutes, or until it flakes.
  
  
• Remove fish and place in a dish for later.
  
  
• Strain the milk into a jug and allow to cool.
  
  
• In a frying pan add the lemon juice, butter and crushed garlic.
  
  
• Place your prawns and calamari rings into the pan and stir coating them with the mixture take care not to over cook your calamari) .
  
  
• Once prawns have turned pink remove and place in a dish.

Method for Potatoes

• Peel and chop the potatoes (very good for a potassium deficiency)(cauliflower), and boil with a pinch of salt until soft.
  
  
• Remove potato (sweet potato or cauliflower) from hob and drain the liquid.
  
  
• Add 30mg butter and 50ml of the poach milk from the jug and mash until nice and smooth, set aside (you may have to add a bit more milk ).
  
  
• At this stage you should make sure that the oven is preheated to 180 degrees C.
  

Method for Cooking the Sauce

• Melt half the butter in a pan, stir in the flour cook for 1min on med heat.
  
  
• Remove from heat  pour in a little of the strained milk from the fish, stirring until blended.
  
  
• Continue to add the milk gradually, mixing  until  smooth sauce.(you may have to use some more milk).
  
  
• Add the parsley and stir well, place back on hob bring to the boil.
  
  
• Turn heat down and simmer for 5 minutes, stirring continually until nice and smooth and no lumps.
  
  

How to Bake the Pie

Method for the fish

• In a large casserole dish flake the fish into large pieces.


• Remove bones.
  
  
• Add prawns and calamari rings.
  
  
• Pour sauce over the fish and mix. taking care not to break the fish flakes.
  
  
• Add peas, gently mix all the ingredients.
  
  
• Using a flat spatula spread the mashed potato (sweet potato or cauliflower) evenly over the fish, making sure you
  seal all the edges of your casserole.
   
  
• Using a fork run streaks on the mash.
  
  
• Randomly place your tomato rings on top of the mash potato. 
  
  
• Sprinkle with grated cheese.
  
  
• Place casserole dish into your preheated oven and bake for 20-25minutes or until the cheese is bubbling nicely and golden in color.
  

The hard work on our fish cooking recipe is all done, so sit back, put your feet up and enjoy a nice glass of your favourite drink.

• It is approx. 25mins later and time's up. Put on your oven gloves and remove the dish from the oven.
  
  
• Season with ground sea salt and ground black pepper.
  
  
  

Plating

Fish Pie with Vegetables

This is the part we should all enjoy, when you see your  hard work come to life and the time has come to dish up.

• Serve with steamed veggies of your choice.
  
  
• And a fresh French /Greek salad
  
                                               Bon appetite
  

Well once again it was great showing you how to make another of our delicious recipes.

I know once you have tasted it you will add this recipe to your collection of cooking favorites and share it with your friends.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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