Friday, 9 October 2015

Next up … techniques for your Smoked Fish Pie

You wouldn't describe the basics of a pie filling as technically difficult so lets get these out of the way.

The filling

*4 parsnips – peeled and cut into cubes of a
similar size and roasted
*6 shallots, peeled and into quarters and roasted
glug of rapeseed oil
salt and black pepper
petit pois – approx 6oz defrosted
*600g smoked haddock or cod – you could
use 300g smoked fish and 300g salmon, baked in
foil, cooled and broken gently into large chunks
*500g Charlotte potatoes, cooked, peel and cubed

-x-

Pre-heat your oven 180fan/200c/Gas 6.

Place your parsnips and shallots in an oven-proof dish (or in my case a foil version), season and add a glug of rapeseed oil. Roast for 30 minutes – turn after 15. Bake the fish for 15 minutes. Test your vegetables after 30 minutes – they should be firm. Set both your vegetables (covered) and your fish aside to cool.

All the ingredients marked * above can be made ahead.

The Sauce Supreme that completes your filling comes next and is a different kettle of fish (sorry!) and requires your full attention.

You'll need:
300ml cold fish stock
15g unsalted butter
15g plain flour
½ tsp Dijon mustard
200ml double cream
salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – do not walk away.

Then tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 15 minutes. Season with salt and black pepper.

Add the mustard and cream and simmer for 5 minutes.

Perfecting certain techniques and making use of stock you've created yourself (although not compulsory – you can buy it ready-made) to produce this delicious sauce, is very satisfying and definitely worth the effort – be patient! If you generate your own stock and freeze it – don't forget to label!

Mix your vegetables, fish, and sauce supreme together in a large mixing bowl and then place in your pie dish ready for its lid.

You might think that this is an unusual mixture of ingredients, so to explain myself - parsnips, peas and shallots are sweet, the smoked fish is salty and the potato gives a balance, a neutral flavour if you like. A word to the wise - other than the seasoning mentioned don't add any more salt. You've enough in the fish and in the stock. Taste your filling when it's ready and adjust if you need to.

Finally in this recipe, the technique of making ordinary pastry is easy for some, not so for others. Gluten free pastry appears to be more of a challenge, hence the demonstration and the recipe used is the one below :

Phil Vickery's gluten free
shortcrust pastry

225g Mix A (see at end of post)
pinch of gluten free baking powder
½ tsp xanthan gum
2 pinches salt
110g stork margarine
1 medium egg, beaten
cold water

Method :

Place flour, salt and margarine in a bowl and mix well.

Rub into fine breadcrumbs (you can use a food processor).
Add egg and a drop of water, mix well. The texture should be nice and soft – add a drop more water if required.

Roll out and use straight away.

Xanthan gum gives your pastry a stickiness – a substitute for gluten, it will tighten.

Here are my tips :

Be precise with your measurements – it's a science!

Texturally it reminds me of making dessert pastry – it's fragile so take it easy – be gentle.

Roll out your pastry onto baking parchment into your required shape and size then flip the parchment over onto your pie filling. The recipe given is perfect for a pie lid measuring 24x24 cms. If the pastry breaks don't panic – use the pieces to patch any gaps in the edges.

Pre-heat your oven 180fan/200c/Gas6.

Pop the lid onto your pie filling and bake for 30 minutes – check after 25 minutes – ovens vary. You should get a light tasty pastry with a good colour.

Serve!

I intended to photograph the pie – sadly it was demolished before I got the chance.

For Phil Vickery's Mix A

Mix A

350g fine white rice flour
100g potato flour
50g tapioca starch or flour

Mix thoroughly (can do in a food processor)

Store in an airtight container.

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