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EASY DELUXE FISH PIE WITH VERLAQUED PRAWNS

June 28, 2010
It feels good to be back!! I do apologize to everyone who has popped in over the last almost 2 months and continuously gazed upon my biltong potjie post. I have had a never ending battle with flu since March but am hoping that I have finally kicked that vicious virus to the curb!! Brownieboy eventually took a few days leave and we packed our bags and headed up the West Coast in an attempt to escape the freezing wet weather that we are experiencing here. We had a wonderful time and returned relaxed and restored and most of all…I seem to be doing really well. So YAAAAY!! And to crown it all my team (I have German blood in these veins) won their game against England in an amazing way today so everything is right in my world right now :o)
 
Winter has arrived big time in Cape Town and, even though I am freezing my buns off, my cheeks are all chapped and burning, my lips are slicked with Chapstick all day and I am looking about twice my normal size due (in part only hehe) to the layers of clothing I am wearing to keep warm, that part of me who loves to cook and bake has become excited about all the slow cooked and delicious winter food – soups (of course, we started those ages ago already hehe), stews & casseroles, curries, slow roasted pork belly or aitchbone, delightfully rich pasta bakes, warm comforting pies. There are so many pies one can think of to make….my brownieboy’s favorite of course is steak and kidney pie, I would rather go for the beef and ale pie, or a lamb and mint pie, how about a curried mince and bean pie?? Then there are all the different chicken pies you can make…….hmmm think cold, rainy nights, the north wester howling around the eves, the trees thrashing about eerily in the dark….inside the wafting inviting aroma as you break into the crust of your just out of the oven pie, the enveloping steam warm around your face, how comforting!! This time around I decided to make a fish pie as I don’t do them very often and I recently saw a Jamie Oliver one that I wanted to try. I eventually found the recipe again on the  Getaway magazine blog  In the words of Sarah Duff who wrote the blog post “It’s creamy, filling and warming – the most perfect comfort food to look forward to after a miserable grey day”  Brownieboy has never been a great fan of the ubiquitous sloppy creamy runny filling in fish pies so this one I knew was going to be perfect to entice him into the world of pescaterian pies…I am happy to report that it was fabulous and it has definitely been given the nod by the fussy man eater in this home ;o)

FANTASTIC DE LUXE FISH PIE

(Jamie Oliver’s recipe found on the internet and pimped by me!!)

Serves 6

Ingredients:

3 large potatoes, peeled and cut into cubes
2 free-range eggs
1 pkt tenderstem broccoli – washed and stem ends cut off

1 pkt shelled edamame beans
1 onion, finely chopped
1 Clove Garlic, peeled and grated finely

1 carrot, halved and finely chopped
275ml Cream

100ml Milk
2 generous handfuls of grated mature cheddar and parmesan cheese
juice & rind of 1 lemon
1 heaped tsp English mustard

1 heaped tsp Creamed Horseradish
1 large handful of flat-leaf parsley, finely chopped

Few sprigs fresh Fennel – chopped
500g Hake – cleaned and cut into smallish pieces
150g smoked salmon, torn into small pieces
150g raw, cleaned & deveined prawns

Smoked Paprika for sprinkling on the top

Preheat the oven to 220 C.

Place the potatoes into a saucepan of boiling (lightly salted) water and bring back to the boil

Carefully add the eggs (I make tiny pin pricks in the bottom end of the eggs to stop them from cracking) into the same pan with the potatoes and cook for about 8-10 minutes until the potatoes are cooked and the eggs hard boiled (I took mine out at 7min and they were just perfect – still slightly soft in the centre) .

Place the eggs under cold running water to cool them down, peel and quarter and set aside. Use a slotted spoon to remove the potatoes and set aside for mashing

Once you have removed the eggs and potatoes from the pan return it to the heat, add a bit more boiling water and once it is back to the boil add the broccoli and edamame beans to the pan. Boil for about 3 or 4 minutes until just al dente. Rinse with cold water and set aside.

In a separate pan, slowly fry the onion, garlic and carrot in a little olive oil for about five minutes, and then add the cream and milk and bring just to the boil. Remove from the heat and add both cheeses (leaving enough of each to sprinkle on top of the pie), lemon juice & zest, mustard, horseradish, fennel and parsley.

Put the broccoli, beans, prepared hake, salmon & prawns into a big ovenproof casserole dish that has been smeared with a bit of soft butter,  pour over the creamy prepared sauce and mix together

Gently nestle the eggs at intervals into the creamy mixture

Return the cooked potatoes to the pan once you have discarded the broccoli and bean water then mash the potatoes, adding a bit of butter & milk, salt, white pepper and a grating of nutmeg.

Dollop spoonfuls of potato mash over the pie and smooth over with a spatula, ensuring that you have covered all the contents in the dish including the eggs

Sprinkle the remaining cheese over the top. I also used a handful of fresh breadcrumbs to make a crispy topping for the pie. Dot with butter or drizzle over a bit of Extra Virgin Olive Oil and sprinkle lightly with Smoked Paprika

Bake in the oven for about 30 minutes by which time the potato should be golden brown on top. If it is not then leave it in the oven a few minutes longer.

I served my pie with some fresh deep red cherry tomatoes, a wedge of lemon, some braised baby fennel bulbs and some extra delicious prawns flash cooked in some  melted butter, parsley, garlic, red chilli and a big splash of Verlaque mango & chilli  Balsamic Reduction – just until the prawns were all apricoty orange pink!

Verlaqued Prawns
VERLAQUED PRAWNS

2 Tbs Butter

1 Clove Garlic – peeled and finely grated

Few sprigs Italian Parsley – washed and finely chopped

½ Red Chili – remove seeds and chopped finely

25ml Verlaque Mango & Chilli Balsamic Reduction

1 tsp Honey

Mix all the above together in a large frying pan

Add 150g  deveined and cleaned prawns with tail still attached

Toss gently and cook until the prawns turn a delightful pinky colour before serving them piled on top of the fish pie slices. Also delicious with savoury rice or couscous

Enjoy!! We certainly did. The left over pie the next evening was totally delicious….all the flavours had mingled and it was really good!

Easy Deluxe Fish Pie
To those of you who follow the story of my 2 year old grandson little Jay, we have just learned that he has to go in for further surgery to his eye. He has been complaining of bad headaches and the specialist has found that there is a stitch that is snagging on something so will have to remove it via microscopic surgery. He is booked to go into Red Cross Childrens Hospital early on Wednesday morning. I would value your prayers once again for the little guy.
Hugs,
Colleen xx
24 Comments leave one →
  1. June 28, 2010 5:59 AM

    This looks and sounds fabulous! I hope all goes well for Jay on Weds, will be thinking of you all.

  2. June 28, 2010 6:35 AM

    I will be rooting for little Jay.
    Glad you’re on the mend and your pie is fabulous.
    Won’t say anything about the football…

    • June 28, 2010 11:08 AM

      Hehe, best not said but I am glad that Paul the Octopus got it right again otherwise he might’ve ended up in my pie :o) Thanx Cindy xxx

  3. June 28, 2010 10:40 AM

    Sending Love and Light to you and little Jay, O Captain, my Captain. xxx

    • June 28, 2010 11:08 AM

      Thank you sweet groupie, good to see you this side. Hugs xxx

  4. June 28, 2010 11:28 AM

    Lovely to see you back on the blogs, now come back to twitter! It’s been quiet without you.. 😉
    What a lovely dish to come back with, too! I’m always a bit scared of cooking seafood, but between you, Nina and Juno, I’ll be cooking up a sea storm soon!
    And best of luck to little Jay, what a trial for one so young!

  5. June 28, 2010 4:26 PM

    Glad you’re back! And with a bang too it would seem.

  6. June 28, 2010 4:54 PM

    B, this is my kinda food!!! Love the different textures and flavors you have used here!!

  7. June 29, 2010 11:13 AM

    I love fish pie done pimped a la Jamie! Prayers for Jay xxx

  8. June 29, 2010 4:37 PM

    Eekkk… you have finally posted and then its about poor dead Sebastian from “The Little Mermaid” .
    Ag ok I know… he wans’t a prawn… *giggle*

    Just in case youa re interested, the virus you kicked to the curb found its way to me. Please give me your address because I would like slap a return address on the #*&$^ and send him back from whence he came… 🙂 Actually I’m very happy that you are feeling much better – its nice to have our Browniegirl back again.

    Lots and lots of prayers and good wishes for our little trouper Jay-Jay…. please give him a big hug from all the frogs in the world and a happy kiss from its queen. 🙂

  9. June 29, 2010 7:51 PM

    It’s wonderful to see you’re blogging again, and with such a divine dish too!
    Jaybird is in my thoughts and prayers (and Marmees) for a successful operation and speedy recovery.
    Big hugs and much love to him and you 🙂
    xxx

  10. chocswirl permalink
    July 1, 2010 9:50 AM

    Congrats on your team! 🙂 and that pie looks awesome… hmmm I want. now. Hope all went well with Jay, still praying. Luv, Robs

  11. July 1, 2010 12:45 PM

    That is one stunning fish pie! Good to see you back and hope all went well with little Jay – am thinking of you all.

  12. July 2, 2010 10:27 AM

    What a beautiful photo of your fish and prawn pie, those tomatoes look like that are about to roll off the screen…..wow! but you are talented and I am now officially hungry off to grab a fat free yoghurt and an apple 🙂

  13. July 2, 2010 10:28 AM

    I am sending lots of positive energy for the little guy *hugs* xxx

  14. July 6, 2010 12:27 AM

    Absolutely stunning photos as always!

    You are very professional.

  15. July 12, 2010 12:43 PM

    Hake, smoked salmon and prawns? In a fish pie that’s creamy good? I’m sold! It sounds and looks amazingly delicious! Pass me a slice, please. Brilliant recipe, Colleen! And glad you are over that nastiness!

    • July 12, 2010 1:49 PM

      Thank you so much Jamie, this pie was a real winner. Hugs to you xxx

  16. May 14, 2012 11:29 AM

    Please note that these are my own images. All images on my blog are taken by me and my property unless otherwise stated in the relevant blog posts. I do not lift or use other people’s images on my blog. Thank you at Fishy Fish for retracting that statement and removing my image from your blog!

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