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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