Ash Wednesday Fish Pie recipe
information
According to a religious tradition, the consumption of all meats, eggs and dairy produce is forbidden during the 40 days of Lent - hence the use of milk, fat and eggs for pancakes on Shrove Tuesday. This filling pie upholds the Ash Wednesday tradition, and is a perfectly suitable meal for anyone who is allergic to dairy produce.
Preparation time : 20 minutes,
Cooking time : 45 minutes,
Standing time : 40 minutes,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 390
ingredients
Hot fish pie with a potato and parsnip topping.
1 lb (450 g) haddock fillets
1 medium onion
4 oz (115 g) oyster or button mushrooms
2 oz (50 g) sunflower margarine
1 1/2 oz (40 g) flour
1/2 pint (285 ml) fish or vegetable stock
Salt and freshly ground black pepper
1 medium onion
4 oz (115 g) oyster or button mushrooms
2 oz (50 g) sunflower margarine
1 1/2 oz (40 g) flour
1/2 pint (285 ml) fish or vegetable stock
Salt and freshly ground black pepper
Pie Topping
12 oz (350 g) potatoes
12 oz (350 g) parsnips
1 oz (25 g) sunflower margarine
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
12 oz (350 g) parsnips
1 oz (25 g) sunflower margarine
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
method
1. Skin the haddock fillets and cut them into 1 in (25 mm) pieces. Peel and finely chop the onion. Clean and chop the mushrooms. Heat the margarine in a large pan, add the onion and mushrooms and gently fry them for 8 minutes.
2. Stir in the flour and cook over a moderate heat for 2 - 3 minutes. Gradually stir in the fish or vegetable stock and bring to the boil, stirring continually.
3. Turn off the heat, stir in the fish and season with salt and black pepper. Cover the pan and leave it for 30 minutes, during which time the heat from the sauce and pan will start to cook the fish.
4. To make the topping, peel and roughly chop the potatoes and parsnips and cook them in salted, boiling water for 15 minutes, until tender. Drain and mash the vegetables together, then beat in the margarine, the nutmeg and plenty of black pepper and a little salt.
5. Turn the fish mixture out of the pan into an ovenproof dish. Spread the parsnip and potato topping over the top and rough up lightly with a fork.
6. Place the dish in the oven and bake for 25 minutes until the top is golden-brown. Serve immediately.
2. Stir in the flour and cook over a moderate heat for 2 - 3 minutes. Gradually stir in the fish or vegetable stock and bring to the boil, stirring continually.
3. Turn off the heat, stir in the fish and season with salt and black pepper. Cover the pan and leave it for 30 minutes, during which time the heat from the sauce and pan will start to cook the fish.
4. To make the topping, peel and roughly chop the potatoes and parsnips and cook them in salted, boiling water for 15 minutes, until tender. Drain and mash the vegetables together, then beat in the margarine, the nutmeg and plenty of black pepper and a little salt.
5. Turn the fish mixture out of the pan into an ovenproof dish. Spread the parsnip and potato topping over the top and rough up lightly with a fork.
6. Place the dish in the oven and bake for 25 minutes until the top is golden-brown. Serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
