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Due to an organisational snafoo, I found myself at a loose end last night so I decided to cook dinner for him indoors. And, being in a bit of a daring mood, I decided to try out one of Matthew Fort's recipes that I'd torn out of last Saturday's Guardian magazine. It took a lot longer to make than I'd anticipated, and the house reeked of fish and frying pans all evening. But dear Jeebus and all his little pixies, it was bleedin' gorgeous. Ladies and gentlemen, I give you Matthew Fort's granny's Fish Pie. If you make this, your tongue will love you for ever more. I've got leftovers for my lunch and I can't bloody wait. (N.B. We added mussels to the recipe as well, because Trilby is slightly obsessed with fish. In a good way). Fish pie Granny's touch of genius was to sprinkle bits of crispy bacon over the surface of her pie before serving. It adds a wonderful, savoury crunch to this supper dish. 4 eggs For the topping 550g potatoes Hard-boil the eggs, cool in cold water, peel and set aside. Poach the smoked haddock gently in the milk with the bayleaves for five to six minutes. Lift out the fish, sieve the milk into a bowl and set aside. Skin the smoked haddock and break up the flesh. Cut the fresh haddock into chunks. Put all the fish into a buttered baking dish and add the prawns. Cut up the egg and scatter on top. Heat the butter in a pan. When it is foaming, add the flour and cook for a minute. Add the reserved milk and cook over a high heat until the sauce thickens. Season, then pour over the fish. Preheat the oven to 200C/400F/gas mark 6. Peel, boil and mash the potatoes. Bring the milk to boiling point, then beat into the potatoes. Finely chop the spring onions, including the green bits, and stir in. Dollop the potato over the fish and spread out evenly (which is not the same as smoothly - a touch of unevenness is essential in a fish pie). Bake for 20 minutes. Just before it's ready, fry the bacon until crisp, drain on kitchen towel, break into bits and scatter over the pie before serving.
Something fishy this way comes
Matthew Fort - A God To Me
225g smoked haddock
300ml full-cream milk
2 bayleaves
225g fresh haddock, skinned
150g shell-on Atlantic prawns, peeled
25g butter
25g plain flour
Salt and pepper
150ml full-cream milk
1 bunch spring onions
200g thin-cut bacon (or pancetta)
Salt and pepper
4.5.06 12:30
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(4.5.06 13:01) Thank goodness I've just eaten - or I'd have dribbled all over my keyboard. |
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(4.5.06 13:16) I just ate my bowl of leftover fish pie. It is officially even better the day after. |
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(4.5.06 13:19) Is that possible? Is it? I am so nicking that recipe. |
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(4.5.06 13:32) That looks divine. Recipe is duly pinched. |
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Snag / Website (4.5.06 13:32) Pwoooaaaargh. You are porn to me. |
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Snag / Website (4.5.06 13:33) Pwoooaaaargh. You are porn to me. |
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Snag / Website (4.5.06 13:34) Food porn, that is. And sorry about the repeating. (Urp.) |
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(4.5.06 16:09) 'I give you Matthew Fort's granny's Fish Pie'. I'm glad that we still live in an age when it's possible to write that kind of thing in earnest. |
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(4.5.06 16:32) You have a mind like a midden, Mr Carter. I love you. |
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(4.5.06 17:08) Good lord - that's twice today. Luckily, I love you back. |
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(4.5.06 17:10) Well isn't this just a big old fashioned love-in. It's like the Sixties never ended. |