Parsley and Fish Pie

Fish folded into a creamy sauce flavoured with parsley and enveloped in a light puff pastry, Parsley and Fish Pie makes an excellent supper dish for the family. Serve with boiled new potatoes and petits pois. Any white fish fillets may be used instead of cod, if you prefer.

10 fl. oz. milk shallot, sliced

1 teaspoon dried marjoram

½ teaspoon dried dill

1 bay leaf

1 teaspoon salt

2 teaspoon black pepper

1 oz. butter

1 oz. flour

1 lb. cod fillets, cooked, skinned and flaked

8 tablespoons chopped fresh parsley

1 teaspoon lemon juice

12 oz. flour

½ teaspoon salt

12 oz. unsalted butter, chilled

6 tablespoons iced water

1 egg yolk, beaten with

2 tablespoons milk

First make the pastry. Sift the flour and salt into a medium-sized mixing bowl. With a knife, cut 3 ounces of the butter into the flour. With your fingertips, rub the butter and flour together until the mixture resembles fine breadcrumbs. Add enough of the water to make a firm dough. Knead the dough to make it pliable. Cover with greaseproof or waxed paper and refrigerate for 15 minutes.

Put the remaining butter between two pieces of greaseproof or waxed paper and beat it with the back of a wooden spoon or mallet into a flat oblong slab about -f-inch thick.

On a floured board, roll out the dough to a rectangular shape ;f-inch thick. Place the slab of butter in the centre of the dough and fold the dough over it to make a parcel. Refrigerate for 10 minutes. .

Place the dough, with the folds down-wards, on the board and roll out away from you into a rectangle. Fold the rectangle in three. Turn so that the open end is facing you and roll out again. Refrigerate for 15 minutes. Repeat the rolling and folding process twice more.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Place the milk, shallot, marjoram, dill, bay leaf, salt and pepper in a medium-sized saucepan. Set the pan over moder- ately low heat and infuse the milk for 10 minutes.

Remove the pan from the heat and strain the milk into a small mixing bowl. Discard the contents of the strainer.

In a medium-sized saucepan, melt the butter over moderate heat. Remove the Parsley and Fish Pie is an economical and easy to make family dish. pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the strained milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is very thick and smooth.

Remove the pan from the heat. Stir in the fish, parsley and lemon juice and set aside.

Remove the dough from the refriger-ator. On a lightly floured surface, roll it out into a large square approximately j- inch thick. With a sharp knife, trim the edges of the dough to straighten them. Moisten the edges with a little cold water. With the rolling pin, lift the dough on to a large baking sheet. Spoon the fish filling on to the centre of the dough. Lift each of the four corners of the dough up and over the filling until they meet in the centre. Pinch the points of the corners together to seal them.

Using a pastry brush, brush the dough with the egg and milk mixture. Place the baking sheet in the oven and bake for 30 to 40 minutes, or until the pastry is golden brown.

Remove the baking sheet from the oven. Using two spatulas or fish slices, transfer the pie to a warmed serving dish and serve at once.

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