Rustic Salmon Pie

    Julia Hill

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    Rustic Salmon Pie

    Post by Julia Hill on Fri 27 Jan 2012, 8:59 pm

    This recipe feeds 6 people, but can be divided or multiplied according to your needs.

    For the filling
    900 g fresh Norwegian Salmon fillets (you are welcome to substitute with local produce)
    1 cup of water
    15 mls extra virgin olive oil
    1 packet of baby leeks, thinly chopped
    450g white mushrooms, thinly sliced
    3 teaspoons corn flour / corn starch
    1 cup skimmed milk
    1 punnet of broccoli, cut and steamed, beforehand
    Salt and pepper to taste
    For the topping
    1 kg potatoes, suitable for mashing
    Salt and pepper to taste
    40g butter
    1 cup milk
    20 mls wholegrain mustard
    1 cup grated mild cheddar

    •Peel the potatoes, and place in water to cover, bring to the boil and simmer until tender.
    •Place the fish fillets in a pan with the water, cover and bring to the boil, reduce to simmer until just cooked and tender. Once the salmon is cooked, remove from the pan to cool a little so it is easy to handle, and reserve the poaching liquid. Once cooled flake the fish (I like to leave it quite chunky though)
    •In the same pan, fry off the chopped leeks in the olive oil, add the mushrooms and sauté until both are just cooked, stir through the cornstarch, and then add the reserved poaching water and milk, stir continually and allow to thicken gently.
    •Once the sauce is thickened, season to taste with salt and pepper, add the flaked salmon fillets, and steamed broccoli and stir through. Place in an oven proof dish and put aside.
    •PREHEAT your oven to 180C at this point.
    •To finish off the potatoes – once they have simmered until tender, drain off the liquid. Place the pan back over a low flame, adding the butter, mustard and milk. As the milk begins to heat up and the butter melts, mash the potatoes with a potato masher until light and fluffy, adjusting seasoning as you go.
    •Arrange the mashed potato on top of the fish pie filling, and decorate with the grated cheese.
    •Place the pie in the oven and bake for 20 – 25 minutes until hot through.

    I served this pie with a mix of fresh snap peas and baby corn, although I reckon it would go down just as well with a nice crispy fresh salad on the side.

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    (c) Julia C Hill

      Current date/time is Fri 27 Apr 2018, 7:56 am