Recipe
for :
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Marco Pierre White's Fish Pie
|
|
 This
recipe for Marco Pierre White's Fish Pie from Hell's
Kitchen is not his actual recipe but I was so impressed
with the simplicity of how he made it that I decided
to create my own.
Watching
Marco Pierre White conduct his master classes on Hell's
Kitchen one thing was very obvious . . . keep it simple,
let the food speak for itself. I have therefore made
this recipe very simple and one that even the most inexperienced
can make successfully. The taste is just fantastic and
will impress friends or family.
The
great thing about creating dishes like this is that
you don't have to stick to exact quantities or exact
ingredients. You can apply your own twist . . . or in
this case use fish that you like and is available to
you.
.
. . and remember "fingers are for burning!"
Ingredients
for
Marco
Pierre White's Fish Pie
For
sauce:
750 ml dry white wine
600 ml water
500 ml double cream
2 x Knorr Fish stock cubes
1 x Knorr Chicken stock cube
For pie:
1 salmon fillet
1 cod fillet
1 smoked haddock fillet
4 scallops
1 small leek
Chopped parsley
Mashed potato
How
to make
Marco Pierre White's Fish Pie
To
make the sauce:
- Put
wine, water and stock cubes in a large saucepan and
bring to the boil. Once it comes to the boil and the
stock cubes have dissolved continue to boil in order
to reduce your stock until there is only about a centimetre
left in the pan.
- Strain
the stock through a fine sieve into a clean pan and
then add the cream. Put back on the heat and simmer
gently until cream and stock are well blended . Taste
to test. (If sauce is too thick simmer to reduce
further).
To
make mashed potato:
- Make
sufficient mashed potato to cover two gratin dishes.
Remember you will be putting your potato in a piping
bag so it needs to be very smooth and fairly wet.
- Make
sure your potato are seasoned and then blend with
either cream or milk until silky smooth, making sure
there are no lumps.
Make
a little more than you will need. Better to have too
much than too little.
To
make the pie:
- You
will need two gratin dishes (approximately 23 cm long)
and deep enough for your fish and the mash on top.
- Remove
any skin from you fish fillets and the cut into cubes.
Cut scallops in half.
- Very
thinly slice the white of the leek so that when you
break it into rings you have enough to loosely cover
the gratin dish. You only want a mild hint of leek.
- Use
two small saucepans and put half the sauce in each.
Gently warm the sauce and when simmering add the fish.
Simmer for two to three minutes. Remove from heat.
- With
a slotted spoon put the fish in your gratin dish.
Add five to six tablespoons of sauce to cover the
fish but not so they are swimming in it.
- Arrange
leek rings over the top and then scatter parsley over
the top, again in moderation.
- Then
using a piping bag cover with swirls of mashed potato
(if you wish you could add some grated gruyere on
top of the mash).
- Place
in the top half of preheated oven on Gas Mark 7 /
220°C for twenty minutes. Remove and serve.
Serves
2
Hub-UK
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