Now the winter nights are here, it gets dark so early and you need a blanket on the sofa, there is nothing like a traditional home cooked meal with a slight fancy twist. Here's how I made my meal.
1. Peel and get some potatoes on the boil to make mash. I used a potato ricer to mash. I hate mashing, always get lumps and it takes lots of effort, a ricer is a brilliant investment. I am currently using this one from Dunelm Mill on sale at the moment reduced to £15.99 here.
1. Poach the boned fish leaving the skin on in milk. I used Salmon and smoked haddock, they are tasty and cod is more expensive and not as flavoursome in my opinion. Strain the fish, reserving the milk, then remove the skin (this is easier after the fish is cooked) and add into an ovenproof dish. Seive the milk to remove any small bits of fish and keep in the pan cooked in to keep warm for the sauce.
2. Make a white sauce base in a small sauce pan with equal quantities of butter and flour. I used 80g of each. Melt the butter then whisk in the flour, cook out for about 30 seconds. Then, add the reserved warm milk slowly, stiring continuously until the sauce thickens. Remove from heat when at the consistancy of thin custard. The sauce will continue to thicken when the pie is in the oven.
3. Microwave some frozen peas in a little water as per the packet instructions and add to the fish in the ovenproof dish. Then pour over the sauce to cover the fish completely. It will look like there is too much, but the sauce WILL thicken in the oven.
4. Add the mash and your favourite cheese sprinkled on top. Pop in the ven to brown off at around 180-200.
5. Finally, whilst that's on, boil the sprouts till tender, then heat a non stick frying pan on a medium heat and add some lardons, bacon pieces and fry for a few minutes until the fat starts to come out, add the drained, cooked sprouts and keep turning. Add a splash of balsamic vinegar and dust some brown sugar over. Then toss in the pan until caramelised. It smells wonderful.
That's it, easy home cooked food that really tastes good.
Good luck!
Sam xo
Just made the Sweet Sprouts to go with Pork Belly Fennel and Chilli. They were delicious !
Posted by: Kath | 03 January 2013 at 20:13