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Anonymous
Cooking seafood pie with me 2016-02-21 03:38:41 Post No. 7398771
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Cooking seafood pie with me 2016-02-21 03:38:41 Post No. 7398771
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This is a variant of the classic British dish that I like, the sweet potato compliments the rich mustard gravy quite well. Its pretty easy to make, cheap and nutritious.
Clockwise starting from top right (ignore the eggs they're for something else)
>Two large sweet potatoes, peeled, sliced and simmer until soft;
>One large onion, one large carrot and a clove of garlic, sauté in oil; and
>600ml milk, 600g mixed seafood (200g each of snapper, prawns and baby octopus), three green cardamom pods, poach gently.
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You will also need these ingredients.
>Parsley
>Hot English mustard
>Frozen spinach
>Cheese (provolone in this case)
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Once the aromatics are brown and softened, add two tablespoons of plain flour and fry for a couple minutes, this will form the basis of your pie sauce.
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At this stage your seafood should be completely poached, ladle a little of the poaching broth into the mix and on a gentle heat to thicken, building you sauce, adding the liquid slowly until thickened, reserve a little of the broth for later.
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Add a heaped teaspoon of hot English mustard and stir through well.
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Add a few cubes of the still frozen spinach and stir though until softened and cooked.
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The mixture should be thick and creamy and look similar to this.
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On a low heat add in the poached seafood and stir through well breaking up the fish into smaller bits, be mindful to not overcook the fish.
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Grate in a little cheese, I used provolone, the aim is not to create a cheesy sauce but to have the cheese add flavour to the sauce, about 30g of cheese should do it. Stir through and take of the heat immediately, setting aside to thicken further. It is at this stage I taste and season the mixture with salt and pepper.
Grating lemon zest at this stage is optional, I chose not to today.
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Drain the sweet potato and add a couple knobs of butter, don't be shy, add in a handful of chopped continental parsley and the remainder of the poaching broth you saved from earlier. Mash roughly and season as required.
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Spoon the pie mix into suitable heavy dish, I have a few Le Crueset items that were gifted to me that work perfectly for this type of cooking.
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Spoon the sweet potato mash on top and spread evenly, creating golf ball like dimples as you go that will encourage crispy browned ridges to form.
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Oh well, shit is in the oven right now at 200 Celsius. Might post a pic of the finished product later.
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>>7398819
From the thumbnail those look like holes for the fish heads to stick out of.
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>>7398851
This looks very liquid, but I will monitor this thread.
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>>7398919
Its not, its glossy from the flash, I only added about 2-3 tables spoons of poaching liquid
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>>7398851
That looks awfully wet. Should sweet taters really be used here?
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Not that anyone apart from the trolls gives a fuck but pic related is the finished product.
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>>7399095
*vomits*
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>>7399098
Quiet now child, you will get your tendies soon enough
Thread posts: 20
Thread images: 13
Thread images: 13