Friday, 25 May 2012

Seafood pies with leeks and Merrydown cider.




Serves 4.
Ingredients.
For the filling.
250g Icelandic cod fillet, skinned
250g haddock fillet, skinned
100ml vegetable stock
300ml Merrydown Vintage Dry Cider
250g fresh mixed seafood or prawns
2½ tbsp olive oil
1 onion, finely chopped
25g softened butter
50g plain flour
20g fresh parsley, finely chopped
For the topping.
500g waxy potatoes, peeled and thinly sliced
2 leeks, thinly sliced
Method
Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid. Preheat the oven to 200C/gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.

Heat 1 tablespoon of the oil in a pan and fry the onion for 3–4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.

For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.

Visit www.merrydown.co.uk for more information on the Merrydown range.


4 comments:

  1. Sounds like a nice accompaniment to the cider :)

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  2. I had a ready meal fish pie last night which was really good. I want to make my own so thanks for the recipe.

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  3. Without the prawns (ewwwwww hate the word!!) its sounds really good & quite simple to make, we eat lots of fish & chicken so a fish pie would go down a treat. Might even try topping if off with some mash & a sprinkle cheese.
    thanks for this recipe will try it next week, have printed a copy of it off & stuck it on the fridge - so I know where I've put it!!

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