Читать книгу Entertaining at Home - Rachel Allen - Страница 32

This fish pie is so easy to make. You don’t need to mash the potatoes and pipe them over the top as they are layered into the pie. Leeks and mushrooms are a classic combination, but the fairly unusual inclusion of cucumber gives this pie a lovely set of textures.

SERVES 6

8 potatoes (about 1.2kg/2lb 10oz) potatoes, unpeeled

Salt and ground black pepper

50g (2oz) butter

500g (1lb 2oz) button mushrooms, sliced

600g (1lb 5oz) round white fish, such as haddock, pollack, cod or hake, cut into 6 portions

½ cucumber (about 200g/7oz), peeled (optional) and cut into 1cm (½in) cubes

250g (9oz) trimmed and finely sliced leeks

275ml (9½fl oz) single or regular cream

250g (9oz) Gruyère cheese, grated

30 × 20cm (12 × 8in) pie dish or 6 individual dishes about 10cm (4in) in diameter

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Fill a large saucepan with enough water to cover the potatoes, add 1 teaspoon of salt and bring to the boil. Add the potatoes and cook for about 10 minutes or until half cooked (but not soft all the way through). Drain and allow to cool, then peel and cut into slices 5mm (¼in) thick.

3 Meanwhile, set a large frying pan on a high heat and add the butter. When it melts and starts to foam, add the sliced mushrooms, season with salt and pepper and cook, stirring frequently, for 3–4 minutes or until lightly golden.

4 Place half of the potatoes in a layer in the single pie dish or individual dishes, followed by a layer of the sautéed mushrooms then the fish (one portion per dish if using individual dishes). Add the cucumber and leeks, season with salt and pepper, then top with a final layer of potato slices, and season again with salt and pepper.

5 Divide the cream between each dish, or if making a large pie then pour all the cream in the one dish — it should come about halfway up the layered ingredients. Finally, sprinkle each dish (or the single large dish) with the grated cheese.

6 Bake in the oven for 15–20 minutes for individual pies or 20–30 minutes for a single large one, until the top is golden and bubbling, by which point the fish should be cooked all the way through. Serve hot and bubbling.