Ah, now its time for LAST WEEK’S new dinner:
Haddock and Smoked Mackerel Pie with a Rosti Topping
Or, as I liked to call it, Posh Fish Pie.
I’d like to start this by saying–I buy food magazines. Well, one food magazine. The Sainsbury’s one. We have made many of the recipes found in its pages, and I like the coupons. We had (and still DO have) a lot of fish sitting in our freezer, seemingly waiting to be made into pie, stew, or some other delicacy. The recipe we used was actually a bit different. It called for smoked haddock. We only had smoked mackerel. It asked for scallops and prawns–the former we didn’t have, and the later I’m allergic to, so another no go. We decided to use the haddock, smoked mackerel, and some cod we DID have. Then we bulked it out with some broccoli, which is not in the recipe either.
- About 750g of fish–around 500-550g of firm, white fish (or add in some salmon) and 200g or so of smoked fish. We used mackerel, which is more oily and has a bit more fishy flavour than the smoked haddock.
- 500g of frozen spinach (In the spirit of using things up, especially from the freezer, we used the last of the 1 kg bag of frozen, chopped spinach used to make the spanakopitas from our first NDS.
- 1 head of broccoli, chopped up into small florets.
- whole peppercorns, about 10 in total.
- 1 bay leaf
- 300ml of milk
- 75g butter or margarine
- 3 Tbsp flour
- 1 Tbsp dried dill (or 2 Tbsp fresh)
- a good slug of Maggi
- 850g potatoes, peeled
- 100g cheese, mature cheddar if you have it, coarsely grated
- 50g butter or margarine
- Preheat the oven to 190 degrees C, 170 for fan oven.
- In a frying pan, heat up the white wine, bay leaf, and a few of the peppercorns. Poach the white fish in this, partially covered, for about 8-10 minutes. It should just be cooked.
- In a small dish, flake the smoked fish, and add the rest of the peppercorns. Now, you need to take the 300 ml of milk and heat it to boiling. We did this in the microwave, but by all means, use the hob. Once the milk it boiling, pour it over the smoked fish and pepper. Cover this with cling film and set aside for 10 minutes.
- Parboil the potatoes for the rosti–cooking them in boiling water for 7 or 8 minutes until slightly tender. A nice way to save time is adding the broccoli to the potatoes about half way through, and letting it cook until fork tender. Once drained and cooled, grate them into a small boil (or the boiling pan) and mix with the cheese and the 50g of butter or marg.
- If using frozen spinach, like we did, pop it in the microwave or cook it on the hob for a few minutes, until its defrosted and un-icy.
- In a large lasagne type baking dish, add the poached white fish (save the liquid) and the smoked fish (save the milk). Top with the spinach and the broccoli.
- In another pan, melt the 75g of butter/marg. Gradually add the 3Tbsp of flour to make a roux. This will stick to the pan, but let it cook as a dough-like lump for a minute or two. Its worth it. Add the liquid that was left from the fish (all the wine and milk), a little at a time, so that the roux-ball starts to become a thick sauce. Add the liquid until you think the sauce is becoming fairly thick. The original recipe called for you to add cream here, but I added a few Tbsp of reduced-fat cream cheese. Add a slug of Maggi, and the dill. Once it to your liking, add it to the baking dish, making sure to evenly cover the fish and vegetables.
- Top the fish and sauce with the rosti, making sure to cover the entire top of the dish evenly.
- Cook for about 40 minutes, or until the rosti is nice and browned.
We would definitely make this dish again. Even though its alot like a normal fish pie, adding the different veg and some smoked fish makes a difference. And not to mention the rosti instead of the mash–its nice and crunchy, giving you a lot of different textures in one dish. A word of advice that was in the recipe–be careful if adding salt. Many types of smoked fish are quite salty, so you might find you won’t need any added salt.