{"id":4143,"date":"2024-10-23T09:03:41","date_gmt":"2024-10-23T09:03:41","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=4143"},"modified":"2024-10-23T09:04:58","modified_gmt":"2024-10-23T09:04:58","slug":"corinne-rachelles-fish-pie","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=4143","title":{"rendered":"Corinne Rachelle's Fish Pie"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1455\" src=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Fish-Pie.jpg\" alt=\"\" class=\"wp-image-4144\" style=\"width:408px;height:auto\" srcset=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Fish-Pie.jpg 1600w, https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Fish-Pie-768x698.jpg 768w, https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Fish-Pie-1536x1397.jpg 1536w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\"><strong>&nbsp;Luxury Fish Pie. Serves 4-6 depending on appetite <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Every now and then I get the urge to eat a fish pie but don\u2019t make it off forgetting how simple this is to make<\/p>\n\n\n\n<p>This recipe is easy to follow, and only takes 15- 20 minutes preparation time, so within an hour you have a delicious, warming and satisfying meal although this is not a complicated meal to prepare it has the taste of pure luxury.<\/p>\n\n\n\n<p>You can, like me can substitute the dairy products for the lactose intolerant, and it is just as delicious or use dairy products.<\/p>\n\n\n\n<p><strong>You need<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1kg\u00a0Maris Piper potatoes,\u00a0peeled and halved<\/li>\n\n\n\n<li>500 ml any kind of milk I use plant-based milk \u00a0\u00a0<\/li>\n\n\n\n<li>40g\u00a0Tomor or Butter,\u00a0plus a knob<\/li>\n\n\n\n<li>25g\u00a0plain Gluten free or ordinary flour<\/li>\n\n\n\n<li>1 leek washed and finely sliced<\/li>\n\n\n\n<li>1 tsp\u00a0Dijon or English mustard<\/li>\n\n\n\n<li>450 grams fresh fish, I use a mixture of cod and salmon, or you can use cod salmon and smoked haddock. Make sure it has no bones and cut into largish chunks.<\/li>\n\n\n\n<li>\u00bc glass of white wine if you have any left over. (optional)<\/li>\n\n\n\n<li>I cup of sliced mushrooms<\/li>\n\n\n\n<li>\u00bc cup of fresh dill chopped<\/li>\n\n\n\n<li>\u00bc cup fresh parsley chopped<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n\n\n\n<li>\u00bd cup finely grated cheddar or plant cheese<\/li>\n\n\n\n<li>Pinch nutmeg<\/li>\n\n\n\n<li>1 small tin of sweet corn (optional)<\/li>\n<\/ul>\n\n\n\n<p><strong>Method <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Heat the oven to 200C\/fan 180C\/gas mark 6.<\/p>\n\n\n\n<p><strong>Make the potato topping <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Put the &nbsp;1kg potatoes, peeled and quartered , in a&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/content\/five-best-saucepans\">saucepan<\/a>&nbsp;with &nbsp;over enough water to cover them add \u00bd a tea spoon of salt &nbsp;Bring to the boil and then simmer until tender. (Around 20 minutes)<\/p>\n\n\n\n<p>When cooked,&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/content\/test-five-best-colanders\">drain<\/a>&nbsp;thoroughly and mash with 10 ml of milk and an around 10grams of Tomer. Season with ground black pepper salt and a pinch of nutmeg<\/p>\n\n\n\n<p>Set aside<\/p>\n\n\n\n<p><strong>Make the sauce <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Put the remaining toner, in a non-stick saucepan let it melt add a bay leaf and the leeks, cook for 1-2 minutes. Remove the leeks with a slotted spoon and set aside.<\/p>\n\n\n\n<p>Add your flour Gradually&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/review\/best-whisks\">whisk<\/a>&nbsp;in the milk and wine using a balloon whisk if you have one.<\/p>\n\n\n\n<p>Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook it pout of a medium heat for 3-4 mins until thickened.<\/p>\n\n\n\n<p>Return your leeks to the sauce, add the mushrooms and mustard at this stage. Stir and remove from the heat.<\/p>\n\n\n\n<p>Add your chunks of fish the parley and dill and sweetcorn and stir so all the fish is mixed in and covered with the sauce.<\/p>\n\n\n\n<p>Place in an oven proof dish - Spoon the potato on top and sprinkle with a with the grated cheddar cheese.<\/p>\n\n\n\n<p>Put in the preheated oven for 20-25 mins or until golden and bubbling at the edges.<\/p>\n\n\n\n<p>Serve- with any vegetable of choice and a glass of chilled white wine.<\/p>\n\n\n\n<p>Once cooked this fish pie can be frozen so why not double the quantity and have another pie for a rainy day!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;Luxury Fish Pie. Serves 4-6 depending on appetite Every now and then I get the urge to eat a fish pie but don\u2019t make it off forgetting how simple this is to make This recipe is easy to follow, and only takes 15- 20 minutes preparation time, so within an hour you have a delicious, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-4143","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4143"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4143\/revisions"}],"predecessor-version":[{"id":4145,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4143\/revisions\/4145"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}