Creamy Fish Leek Pie Recipes

FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD

Steps:

• Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.
• Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside.
• Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking...
• In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.
• Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.
• Continue adding the milk until it's finished.
• When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.
• Flake the cooled fish into pieces.
• Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.
• Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.
• Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.
• Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.
• Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.
• Use the fork to decorate the top. Place on a baking tray for easier handling.
• Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.
• Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.
• Children love these, too, so don't hesitate to make smaller ramekins for them.

CREAMY FISH AND LEEK FILO PARCELS

Steps:

• Preheat oven to 200°C. Line an oven tray with baking paper.
• In a saucepan, melt butter. Whisk in flour, then cook for 1 minute. Add milk and mustard, then cook, stirring, until boiling. Simmer for 3 minutes, then stir in dill.
• Sauté leek in hot oil for 3 minutes. Add fish, then cook for 2 minutes. Stir in sauce and allow to cool.
• Layer three sheets of filo, spray with oil and fold widthways. Spoon on a quarter of the fish mixture. Roll up as a parcel to enclose, then place on tray. Repeat with remaining filo. Spray with oil and bake for 30 minutes. Serve with steamed beans and lemon wedges.

CREAMY FISH & LEEK PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

CREAMY LEEK, POTATO, CHEDDAR & CHIVE FISH PIE

Steps:

• Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it's dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
• To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
• Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

FISH WITH CREAMY LEEKS

Steps:

• Whisk together sour cream and flour.
• Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
• Stir in sour-cream mixture and remaining 1/3 cup water.
• Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.