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Associate.com - Share Your Recipe!

Recipe Name: Antony Worrall Thompson's The Ultimate Fish Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
450 Milk
1 Bay leaf
Few black peppercorns
1 Onion, roughly chopped
1 Kilogram(s) White fish fillets, such as
cod coley
pollack or ling
175 Gram(s) Cooked peeled large prawns
4 Tablespoon(s) Chopped fresh herbs
parsley chives
chervil tarragon
100 Gram(s) Unsalted butter
2 Shallots, finely chopped
175 Gram(s) Button mushrooms, sliced
50 Gram(s) Plain flour
150 Double cream
1/4 Lemon, pips removed
1 Kilogram(s) Potatoes, cut into chunks
2 Tablespoon(s) Wholegrain mustard
Salt and freshly ground
White pepper
Directions:
Preheat the oven to 200C/400F/Gas 6. 1 Place the milk in a saute pan
with the bay leaf, peppercorns and onion. Bring to a simmer and cook
gently for a couple of minutes. 2 Set aside for at least 10 minutes to
allow the flavours to infuse. Add the fish to the infused milk and
poach for 5 minutes or until just tender. Remove from the heat and
leave to cool, then lift out the fish and roughly flake the flesh,
discarding any skin and bone. 3 Place in a large bowl with the prawns
and herbs. Strain the poaching milk into a jug. Melt half the butter
in a pan and fry the shallots for 5 minutes to soften. 4 Add the
mushrooms and cook for a few minutes until tender, then stir in the
flour and cook for a minute or so, stirring constantly. Remove from
the heat and gradually add the poaching milk. Season, return to the
heat and simmer for a few minutes. Keep stirring until thickened. 5
Stir in half of the cream and add a good squeeze of lemon, then fold
into the fish mixture and season. Pour into a buttered 25cm/10in pie
dish and set aside to allow a skin to form. 6 Place the potatoes in a
pan of boiling salted water, cover and cook for 15-20 minutes until
very tender. Drain, return to the pan to dry out and then mash until
smooth. 7 Beat in the remaining butter and cream and the mustard.
Season to taste. Carefully spread over the fish mixture and pull a
fork across the top to make a wavy-line pattern. Bake for 30-40
minutes until bubbling and lightly golden. Serve hot. Converted by
MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 747
Calories From Fat: 251
Total Fat: 28.4g
Cholesterol: 158.8mg
Sodium: 1248.1mg
Potassium: 1697.8mg
Carbohydrates: 55.5g
Fiber: 6.3g
Sugar: 2.7g
Protein: 65.7g


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