Top Shows

Good Morning

Weekdays at 9am | TV ONE

Leek and Fish Pie with Saffron Mash


With Laurent Loudeac

Leek and Fish Pie with Saffron Mash

Time: 1hour
Serves 4-6
Cost $30

Ingredients:
800g white fish, try monkfish if available, cut into chunky pieces
1 leek, chopped up and washed
1 onion peeled and finely sliced
2 cloves garlic peeled and finely sliced
10 button mushroom, quartered
50ml white wine
100ml cream
30g flour
30g butter
Salt and pepper to taste
1 bay leaf
1 rind of lemon
1 star anise
1 sheet puff pastry

Ingredients
In a pot of water put the monkfish pieces, bay leaf, lemon rind and star anise.
Bring to simmer and cook for about 5-8 minutes depending on size of pieces.
Once it's three quarters cooked, take fish off and keep aside.
Keep the water on simmer.
In a another pot, sweat the onion, garlic, and mushroom for about 10 minutes.
Add the leek for another 5 minutes, deglaze with white wine and reduce by half.
Pour stock over a fine sieve on top of the vegetables and cook for 5 minutes.
In the previous pot, cleaned, melt your butter then add the flour and cook to a paste (roux), pour the stock passing through a sieve over the roux (keeping the leek, mushrooms, onions and garlic for later.
Cook until thickened, then add cream, salt and pepper to taste and the fish and vegetables.
Mix gently but thoroughly.
Pour into an oven-proof dish, cover tightly and neatly with the puff pastry, brush with egg wash and bake on 180C fan bake until pastry is cooked and golden brown.
Serve straight away with a saffron mash and salad.

(Broadcast: 27 Mar 2012)


Advertisement

Advertisement