Receta Recipe For Fish Pie
South Africa recently upgraded their visa requirements to be more in line with other countries around the world. One of these requirements is that all minor children who travel have to have a copy of their unabridged birth certificate with them. If they are travelling with only one parent, they also have to have a copy of the other parent’s passport and a letter of permission to travel. This is all in aid of curbing child trafficking. I am sure that it will not stop it. People who reside in China and India are up in arms about this requirement, but according to reports from Lufthansa, their customers are not that concerned about it. And that is because it is common in Europe to have these documents to hand. And had the British laws been the same, maybe so many teenage children would not be able to leave the country to fight in wars! Judgement aside, I was listening in at our UK Visa Interview to the lady in the cubicle next to us. The British High Commission were asking her for the same papers as she would be asked to provide were she coming to South Africa from another country. So why are our requirements being singled out. What is so fishy about wanting to make sure a child is entering and leaving South Africa with the knowledge of both parents? Something that should be fishy is fish pie. It should be all about the fish and the sauce that binds it together. Serve as a meal with a side order of peas and a glass of wine.
Fish Pie About To Go Into The Oven
Fish Pie All Rights Reserved: an original recipe from Lavender and Lime
4 large potatoes Salt and freshly ground black pepper to season 500mls fish stock 400g baby spinach 2 large carrots, peeled and thinly sliced 300g salmon or any pink fish 500g hake, or any firm white fish 150g haddock 450g lightly smoked fish, we used angel fish 65g butter, divided 40g flour Paprika for sprinkling
Cut the potatoes into quarters and steam until soft Mash using a ricer and add 25g of the butter Place onto a low temperature and mix the butter in using a spatula Season to taste and set aside to cool Place the fish stock into a saucepan Place over a medium temperature and bring to a simmer Blanch the spinach and remove Set aside in a colander to drain Simmer the carrots until nearly soft and then remove and set aside Lightly poach the fish, in batches Remove using a slotted spoon and set aside to cool before flaking Pour the poaching liquid into a measuring jug Top up to 500mls with boiling water Place the saucepan back onto the heat Add 40g of the butter and allow to melt Make a roux with the flour and cook out for one minute Add the stock slowly until you have a nice thick sauce Reduce the heat and leave to simmer for 5 minutes Preheat the oven to 180° Celsius Press the excess liquid out of the spinach Place it on the bottom of an oven proof dish Season to taste (do this for each layer) Add the carrots Top with the flaked fish - for a pretty effect, do each fish in its own layer Top with the mashed potatoes I piped mine on, but you don't need to Sprinkle the top with paprika Bake for 30 minutes and allow to cool for 5 minutes before serving If you do not have a potato masher then remove the skins from the potatoes and mash using a potato masher or fork 3.3.3077
A Slice Of Fish Pie
Click on the links for conversions and notes.
What I blogged August 20:
Tandy
Top of Page
No votes yet.
Please wait...
Like Loading...
Related
About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.