Fish Pie With Potatoes Leeks Zucchini And Tomatoes Recipes

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CREAMY FISH & LEEK PIE



Creamy fish & leek pie image

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Provided by Tommy Banks

Categories     Dinner, Fish Course, Main course, Supper

Time 2h5m

Yield Serves 4-6

Number Of Ingredients 16

1½ kg Rooster or Maris Piper potatoes, unpeeled
200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
100g butter
3 leeks, thinly sliced
¼ tsp ground nutmeg
1½ tbsp wholegrain mustard
100ml dry white wine or dry vermouth
200ml double cream
½ small bunch chives, chopped
½ lemon, zested and juiced
125g skinless smoked haddock, cut into large chunks
125g skinless salmon, cut into large chunks
125g raw king prawns

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.

Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

LAYERED FISH AND POTATO PIE WITH SAFFRON LEEKS



Layered Fish and Potato Pie With Saffron Leeks image

Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.

Provided by JustJanS

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

450 g potatoes, peeled and cut into 5mm slices
100 g butter
400 g leeks, cleaned halved lengthways and cut into half moon slices
1 pinch saffron thread
salt & fresh ground pepper
1/2 lemon, juice of
450 g firm white-fleshed fish, cut to same thickeness and size as potato slices
2 tablespoons chicken stock or 2 tablespoons water
2 slices white bread
2 tablespoons finely chopped parsley
1 large garlic clove, peeled, roughly chopped
1 lemon, zest of

Steps:

  • Preheat oven to 200c.
  • Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
  • Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
  • Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
  • Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
  • Sprinkle over water or stock, cover with foil and bake for 15 minutes.
  • Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
  • Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
  • Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
  • Serve pie with vegetables or simple green or tomato salad.

Nutrition Facts : Calories 365.3, Fat 21.1, SaturatedFat 12.9, Cholesterol 53.6, Sodium 267, Carbohydrate 41.3, Fiber 4.7, Sugar 5.6, Protein 5.3

FISH PIE WITH POTATOES, LEEKS, ZUCCHINI AND TOMATOES



Fish Pie With Potatoes, Leeks, Zucchini and Tomatoes image

Number Of Ingredients 15

1 1/2 pounds russet potatoes (3 medium)
1 dash kosher salt
6 tablespoons unsalted butter
1 stick Leek, white & pale green parts, thinly sliced into rounds
1 dash Freshly ground black pepper
3/4 cup Heavy cream
1 ear Medium Zucchini, grated
1 clove garlic clove, finely chopped
1/3 cup brandy
3/4 cup canned crushed tomatoes
1/2 pound skinless firm white fish fillets (cod, haddock, halibut)
1/2 pound skinless salmon or arctic char fillets
4 ounces Medium shrimp, peeled, deveined, halved lengthwise
2 ounces Smoked trout, flaked
1 tablespoon Fresh dill, chopped

Steps:

  • Peel and cut potatoes into 2" pieces. Cook potatoes in large pot of boiling salted water til tender, 20 - 30 minutes. Drain. Return to pot.
  • Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add leek, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add leek to potatoes along with 1/2 cup cream, and 3 Tbsp. melted butter. Season with salt and pepper and mash to desired texture.
  • Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add zucchini and cook, stirring often, until browned and beginning to stick to skillet, 8-10 minutes. Add garlic, season with salt and pepper and cook until fragrant, about 1 minute. Add brandy and cook, stirring, until mixture is thickened, about 2 minutes. Add tomatoes and bring to a simmer. Add white fish and salmon and cook stirring gently, until fish is opaque around edges, about 1 minute. Stir in shrimp and trout and cook until shrimp are opaque. Remove from heat,stir in dill and remaining 1/4 cup cream and season with salt and pepper.
  • Transfer filling to a 2-qt. baking dish and top with mashed potatoes, making decorative swirls with a large spoon or fork. Place on a baking sheet and bake pie until mashed potatoes are golden brown and center is hot, 40 - 45 minutes.

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