Five recipes to spoil dad with this Father’s Day weekend • T Australia


“[This fish pie] is a wonder of a dish! I think when you come to the restaurant you want the opportunity to try so much of the great seafood we offer and with the pie it ticks all the boxes! Local fish, scallops, mussels and shrimps. What more could you want? This pie is still among one of the best-selling dishes in the restaurant, you can bet on that. –Rick Stein

Read our full interview with Stein here.

Rick Stein’s Famous Fish Pie

For 4 to 6 people | Recipe by Rick Stain

200g finely chopped onion
60g of butter
1 quantity of velouté made up of 2 bay leaves, 1 crushed clove, 1 pinch of freshly grated nutmeg (see below for the recipe)
30 g grated parmesan
50ml double cream
Juice of ½ lemon
Salt
500g mixed seafood: aim for ¾ fish fillet and ¼ shellfish or crustaceans, such as salmon, blue eye, snapper, prawns, scallops and mussels
50g flour
30ml vegetable oil
10g of butter
100 g button mushrooms, thinly sliced
1 tsp French mustard
1 tsp truffle oil

For the dough

50 g of Japanese panko breadcrumbs or fresh breadcrumbs, dried for 10 minutes in a hot oven
30g melted butter

For the soup

600 ml fish stock
300ml milk
50g of butter
50g flour

To make the velouté: Boil the broth and the milk together. Melt the butter in a saucepan, add the flour and cook for about 2 minutes without browning, stirring constantly. When it starts to smell nutty, add a third of the stock and milk texture, and keep stirring until it thickens and is completely smooth. Add another third and stir as before, then add the final third and when smooth simmer gently for about half an hour. If not using immediately, transfer to a lidded container and refrigerate once cooled. You can keep it in the fridge indefinitely if you boil it every five days. It doesn’t freeze well.

To make the pie: Preheat the oven to 180°C/gas. Gently sauté the onion in the butter in a saucepan for 10 minutes.

Prepare the velouté by adding the bay leaves, cloves and nutmeg. Pass the velouté through a sieve into the sautéed onions and add the parmesan, fresh cream and lemon juice, adding a little salt if necessary.

Cut the fish fillet into bite-size pieces 3-4 cm long. Season with a little salt and return to the flour. Brown for 2-3 minutes in a skillet over medium heat with vegetable oil and butter.

Place the fish in your pie dish. Brown the mushrooms in the same skillet, adding a little salt; stir in mustard and add to pie dish. Now add the shellfish or crustaceans to the pie dish. They can be raw or cooked, but if the raw scallops or shrimp are large, cut them in half. Drizzle truffle oil over it.

Pour the sauce over the fish. Mix the breadcrumbs with the melted butter, spread on top. Bake for 10 minutes.


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