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Three Fish Pie
The pie can be made and chilled in the fridge for up to 12 hours before cooking. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. You can of course use just haddock, cod or salmon, or add a few prawns and some mussels too if liked. You could also make the sauce with cider instead of wine. I sometimes add some spinach or peas to the mixture too.
Jamie Oliver's Fish Pie Is Ready In 15 Minutes With Just Five Ingredients
Jamie Oliver's fish pie is ready in 15 minutes with just five ingredientsOne-pan dishes are the ultimate in convenience, often transforming a few spare minutes and some ingredients into a tasty family meal.
Enter Jamie Oliver's one-pan fish and rice, which whips up a nutritious and hearty dish from just five ingredients all in as quick as 15 minutes.
The chef shared the recipe from his cookbook Five Ingredients - Quick and Easy Food on his official website, stating: "One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up.
"This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard."
When followed correctly, this recipe makes four servings and can be tailored to taste with other types of fish or seafood, such as salmon or prawns, The Express reports.
Jamie Oliver's one-pan fish recipeIngredients
Method
In a large, shallow casserole dish, heat on high, mix the rice with two heaping teaspoons of tapenade. Add 600ml of water, cover the pan, and bring it to a boil.
While this is happening, halve the tomatoes and place them in a bowl. Add one tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper to taste.
Tear most of the basil leaves and stir them into the tomatoes.
Cut the fish into four equal pieces and carefully arrange them in the pan, gently pressing them into the rice.
Spoon the seasoned tomatoes over the fish. Cover the pan again and cook for 10 minutes, allowing the rice to fully cook.
Once the rice is done, remove the lid and continue cooking for another two minutes until the liquid is completely absorbed.
Finally, top the fish with the remaining tapenade, scatter the leftover basil leaves, drizzle with a touch of extra virgin olive oil, and serve.
Chef's 'perfect Comfort Dinner' Fish Pie Recipe Has Impressive Results
Also known as a fisherman's pie, this one-pot supper dish is both easy to prepare and gives impressive results that make it dinner party-worthy when having friends over Fish pie is a popular winter dish (Image: Getty)
For those seeking a comfort food recipe with a slightly lighter twist, the fish pie is an excellent option.
Also referred to as a fisherman's pie, this one-pot supper dish is both simple to prepare and yields impressive results, making it suitable for dinner parties. The filling typically consists of a combination of fish, such as haddock, cod, salmon and prawns.
This easy fish pie recipe, courtesy of restaurateur Mitch Tonks, utilizes a combination of cod, haddock, and prawns in its filling. Mitch describes the dish as an "easy fish pie recipe that has bags of flavour from the smoked haddock, prawns and cod" and claims it's the "perfect comfort dinner".
IngredientsBegin by preheating the oven to 190C/170Fan/Gas 5. Then, boil the potatoes until tender. Drain and mash the cooked potatoes with butter, creme fraiche, and warm milk, seasoning with salt and pepper.
Set the mixture aside in a warm place. For those on the hunt for the ultimate creamy mash, Express.Co.Uk has put a Michelin-trained chef's "ultimate" recipe to the test, and the results were nothing short of impressive, reports the Express. The next step is to warm the milk in a large pan, adding smoked haddock and cod.
Slice an onion in half, notch one piece and tuck in a bay leaf. Stud the same half with cloves and pop it into the pan with the milk and fish. Bring the milk to a boil, then simmer gently for six to seven minutes.
While that's going on, finely dice the other onion half and the leeks. Melt butter with olive oil in a small frying pan and sauté the onion and leeks until they're soft but not coloured, which should take about four to five minutes.
Once done, remove the fish from the pan and let it cool a tad, but keep the milk warm. Now, sprinkle flour over the leeks, stirring well. Cook this for a minute, stirring all the while. Bit by bit, ladle in the milk used for poaching the fish, mixing thoroughly each time.
Keep adding until all the milk is in and the sauce thickens upon gentle heating. Then, flake the fish into pieces, checking for bones and discarding any skin, and fold the fish into the sauce.
Finally, toss in raw prawns and frozen peas into the mix. Place an ovenproof dish onto a baking tray (this will catch any of the mix that bubbles over when cooking) and spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top.
Finish up by topping it with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top.
Dot the pie with the remaining half of the butter and place in the oven for 25 to 30 minutes or until golden brown and bubbling. Fish pie is best eaten when freshly cooked as the texture of the fish will deteriorate a little when reheated, but any leftovers can be refrigerated and eaten the next day.
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