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Fisherman's pie (...à la florentine) |
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Posted: 04 April 2012 at 05:52 |
I'm posting this recipe in this British section because I think it fits better here than in my own country's section. Let's call it "Fisherman's pie" and since I added spinach, the complete name would better be "Fisherman's pie à la florentine". You can use many other kinds of fish or a mix of fishes and seafood, you're the boss. Preparing the spinach. I use a large bag of fresh baby spinach. So easy to make and it can be used in many dishes. Wash a few times to get rid of any sand. Remove from the water into a colander. Not all water but most water hanging on has to be removed. In a wok, on medium high fire; add some olive oil, pinch of chili flakes and a chopped clove of garlic. Don't let the garlic brown! Do not add any liquid! Add the spinach and let wilt, turn spinach a few times. Spinach takes only a few minutes to cook. Add s&p and freshly ground nutmeg. Leave to cool a bit. Get rid of the liquid that came from the spinach, puch it out with your hands if necessary. Run a sharp knife through it cutting just coursely. Poach the fish. Fill a pot with water, add anything that seems fit to you to poach the fish. I throw in an onion, lemon zeste, lemon juice, Sezchuan peppercorns, koriander seeds, one star anise and whatever inspires me at the moment. Do not forget to add salt! Bring to a boil, reduce heat and poach salmon. Potato puree. Peel and cook potatoes. Mash, add butter and very little milk or cream if necessary. S&P, nutmeg. Make a bechamel. You know the procedure by now; make a roux from butter, add same amount of flour, let cook a bit, add cold milk a little at a time and keep whisking and adding milk until you have the right consistency. S&P, nutmeg and a good dash of cream this time. Like cheese in it; be my guest, but I don't use cheese in this recipe.. Ready to assemble. Put a layer of spinach on the bottom of an ovendish and cover with chunks of salmon; Cover with bechamel; Add potato puree and spread evenly; Cover with breadcrumbs (I used panko but any type of dried or fresh breadcrumb will do), add small pieces of butter; Bake in the oven. Turn on the salamander grill in your oven for just a minute (keep watching it!!) to get the breadcrumbs nicely brown and enjoy; |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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delicious-looking as always chris, and easy to make. we catch a lot of trout here in montana, and while i do enjoy them smoked, i am guessing this would work very well for them.
thank you for posting!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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There's no reason that dish wouldn't work with smoked trout, Ron. The best of both worlds.
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Absolutely, I've seen cooks using smoked haddock in a similar dish.
They poached the fish in milk first, then used that milk to make the bechamel, how nice would that be? Maybe something to try with your smoked trout?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that sounds absolutely delicious. i've got some ideas here and will have to try them.....
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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This is a superbly splendid dish .. On a personal note, cod would be real lovely with this dish and it is Florentine, so maybe a copy should be put it the ITALY SECTION .. Thank you for posting .. On the list.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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