Saffron fish pie (Marc Fosh)

Saffron fish pie (Marc Fosh)

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  • Serves: Up to 6 people

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Saffron fish pie with crispy potato toppingMarc Fosh's saffron fish pie with crispy potato topping

 

Serves: 6

Preparation time: 30 mins
Cooking time: 1 hour 15 mins


Method


1. Pre-heat oven to 190°C. For the béchamel sauce, bring the milk to the boil in an uncovered saucepan with the clove studded onion, bay leaf, parsley stalks and the peppercorns. Remove from the heat and leave to infuse then use a sieve to filter the liquid.

2. Melt the butter in a clean saucepan, add the flour and saffron and stir well for 20 minutes. Cook over a low heat for five minutes, continuing to stir. When smooth, slowly start adding the strained mixture until the sauce has thickened.

3. Cook for 15 minutes ensuring the flour is cooked through. Place the pie ingredients in an ovenproof dish. Pour the sauce over the fish. Boil the potatoes in a clean saucepan for 10 minutes. Remove from the heat and allow to cool.

4. For the topping, add the potatoes to the Braun Multiquick’s hand blender compact kitchen machine with its coarse shredding blades to shred the potatoes. Layer all potatoes over the seafood mixture, pour over the melted butter and season with salt and pepper. Bake in the pre-heated oven for 30 minutes until the potato topping is nice and crispy.

 

Marc Fosh's tip

Add some extra vegetables to this recipe carrot and celery are lovely accompaniments in pies

This recipe was prepared using the Braun Multiquick’s hand blender compact kitchen machine with its coarse shredding blades.

Ingredients

• 300g salmon filet, skinned and cut into large chunks
• 300g fresh haddock fillet, skinned and cut into large chunks
• 175g peeled prawns
• 200g fresh spinach
• 200g cooked peas Ingredients for béchamel sauce

Ingredients for béchamel sauce

• 500ml milk
• 1 tbsp parsley stalks, chopped
• 1 bay leaf, torn
• 6 whole black peppercorns
• ½ small onion, peeled and studded with 3 cloves
• 40g butter
• 30g plain flour
• ½ teaspoon saffron Ingredients for crispy potato topping

Ingredients for crispy potato topping

• 350g potatoes, peeled
• 60g melted butter
• Salt and pepper to season

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