Pour the mixture into the buttered dish and leave to cool. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. 1. No comments have so far been submitted. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. Grease a shallow 2.5 litre/4½pint dish with butter. Spread the mash over the top of the sauce and fish in the dish and score with a fork. 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. This site is under development - You can use it, but some things are not completed and may not be quite right! Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. * 1 1⁄2 tbsp chopped fresh dill Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices 3. Preheat the oven to 200°C/180°C fan/Gas 6. 21 %, ounces fresh haddock, cut into 1 cm pieces, ounces smoked haddock, cut into 1 cm pieces. Reheat in the oven at 200°C/180°C fan/Gas 6 for about 45 minutes. Follow us on Twitter @HomesProperty, Facebook and Instagram. Why not be the first to send us your thoughts, The leek should look wilted before you stir in the flour. Drain well then mash with the butter and milk. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. PREPARE AHEAD The pie can be assembled and chilled in the fridge for up to 12 hours before cooking. *  200g (7oz) fresh spinachFor the topping Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Return to a medium heat and stir until boiling, thickened, and smooth. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. Don’t let the butter or flour brown. Hake is a member of the cod family and has a delicate flavour. * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Remove the lid and increase the heat to remove any moisture. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Melt the butter in a pan on a high heat and fry onion for few minutes. Stir in the olive oil and some salt and pepper. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. 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. Mary still does it today with happy memories of childhood. *  50g (1 3⁄4oz) plain flour Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Spoon the spinach over the sauce before adding the topping. Stir in the flour and cook, stirring, for one to two minutes. Use a ricer to get smooth mash. * 75g (2 1/2oz) butter, plus extra for greasing 63.3 g You don’t want to break them down too much, and they don’t need to be completely uniform in size. 2. Mary still does it today with happy memories of childhood. The whole family will love this feast, but most importantly, it's perfect for mum. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Get our latest recipes straight to your inbox every week. Don’t let the butter or flour brown. The spinach must be well drained so the sauce doesn’t get watery. However, you don’t need to cook it completely, as it will finish cooking in the sauce. Mary still does it today with happy memories of childhood. Total Carbohydrate The spinach must be well drained so the sauce doesn’t get watery. Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Add the wine and whisk together until smooth. Measure the butter into a wide-based saucepan and gently heat until … By crushing them the oil will be absorbed into the potato pieces, which will improve their flavour and make them golden when baked. Bake for 35-40 minutes until lightly golden on top and bubbling around the edges. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Allow to cool until firm. You can prepare up to this point one day ahead and refrigerate overnight. By Mary Berry. This recipe and more can be found in her new cookbook, Mary Berry Cooks The Perfect. This link may stop to work if/when the BBC removes the recipes. Remove the lid and increase the heat to remove any moisture. Grease the baking dish with butter. As when buying any fish, try to choose hake that has been responsibly sourced. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Although it has a soft and flaky texture, if handled lightly it’s still dense enough to work well and not break up in a fish pie. To test if the potatoes are done, insert the tip of a sharp knife; it should go in easily. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … 1. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. Top with the hard-boiled eggs. They will take about 15 minutes to cook. Also available to download on iBooks. Remove from the heat and gradually pour in the hot milk. I like to add hot milk when making a white sauce, as I find it blends into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy.

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