COOKBOOK: What Katie Ate - Katie Quinn Davies
RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲💲
Amazing! Delicious! Loved this recipe!
I mentioned that I was making fish pie and I don’t think there was one family member who expressed instant interest in dinner that night!
I had family and friends over that night and I was going to serve it up for a meal. Fish pie hey!? Unbelievably delicious! Even those who are not too fond of fish loved this dish. The potato was the perfect combo along with the bacon & leek.
There were surprised expressions all around the dinner table.
It was a huge hit!
RECIPE: I changed it a little than that on the cookbook. The recipe on the book is long and repetitive in some parts. It spreads over two pages when it could have easily have been made a little simpler to follow.
Yes, this recipe is time consuming but worth every minute of it.
Eat it or starve?? I’d eat this one over and over again!
RECIPE
SERVES 6
2 cups milk (500ml)
2 dry bay leaves
800g firm white fish fillets
300g smoked cod fillets
Salt & pepper
2 tablespoons olive oil
1 brown onion, diced
a bunch of parsley , chopped
1 large leek, trimmed, washed and thinly sliced
6 rashes of bacon, finely diced
3 shallots, thinly sliced
a knob of butter
Chives, chopped
MASHED POTATO
8 large potatoes, cut into large chunks
salt & pepper
large knob of butter
200g milk
2 tablespoons of cream
Preheat oven 180C
Half fill a saucepan with water and add the potatoes and a little salt. Bring to boil, reduce and simmer for 20mins or until potatoes are cooked through. Drain the potatoes and set aside for the time being.
Meanwhile, add milk in a large pot, add the bay leaves and simmer for 5 minutes. Add the fillets and simmer for a further 10-15mins. Season fish and set aside. If it has too much juice, drain lightly.Remove the bay leaves from mix. Set aside.
Heat some butter in frying pan and add the bacon & onion and fry for a few minutes. Add the leek and shallots and mix. Stir in the chives and chopped parsley and set mixture aside.
Add the potatoes in a food processor and puree. Add a tablespoon of butter and the milk and blend until smooth and right consistency. If it is too dry, add a little extra milk. Little by little does the trick. It is harder to correct if its too runny. Add salt & pepper. Set aside.
Grease a casserole dish approx 35cm x 25cm.
Add a layer of the fish mix, sprinkle it with bacon mix and top it with mashed potato. Sprinkle it with parmesan cheese.
Bake in moderate oven for 40mins or until it is golden.
Let it stand for 15-20mins before serving. This will allow it to set inside the pie and it will then be easily to cut and serve on a plate.
