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Asparagus Fish Pie recipe

Asparagus Fish Pie recipe



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  • Pies and tarts
  • Savoury pies and tarts
  • Fish pie
  • Haddock pie

This was created when I had bought fish and then discovered I had no flour in the house to make a white sauce for my intended fish pie dinner.What to do? A tin of Heinz Asparagus soup came to the rescue and apart from being much easier to assemble, the dish is quite delicious. I make it as a light main course, a starter and even little canapes, served in mini scallop shells.


Midlothian, Scotland, UK

4 people made this

IngredientsServes: 2

  • 1 tin Heinz Cream of Asparagus Soup
  • 1 smoked haddock
  • 1 fresh haddock
  • Splash white wine
  • 1 tablespoon peas
  • 2-3 potatoes
  • 1 dessertspoon butter
  • Splash milk
  • Salt and pepper for seasoning
  • A sprinkling of grated Parmesan cheese
  • Splash white wine
  • 1/4 teaspoon English mustard

MethodPrep:4min ›Cook:15min ›Ready in:19min

  1. Peel and chop the potatoes into medium chunks and boil in salted water until tender.
  2. Pop the soup in a pan with a splash of white wine and the mustard. Heat until simmering and add the fish and some peas if liked, cook for no more than a minute. Switch off the heat, the fish will be cooked to perfection.
  3. Mash the potatoes and add the butter and milk, check the seasoning.
  4. Place the fish in a flameproof dish with lots of the sauce.Surround with the mashed potato and gently fork it to look attractive.
  5. Sprinkle some Parmesan over the top of the dish and grill for a minute or so until lightly golden.

Tip

You can elevate this dish by adding prawns and replacing the peas with fresh asparagus.

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The Best Asparagus Recipes: 34 Ways to Cook Our Favorite Spring Vegetable

Fresh asparagus in the produce aisle is a sure sign of spring. Fat or thin green or white or purple the keys to delicious asparagus is freshness and proper preparation. It brings a delicately bright flavor and notes of subtle acidity to any dish. We're not the only ones who notice when the first spring asparagus appears: "Each April, I begin harvesting the asparagus at the farm. I know it's ready to eat when the stalks are about the thickness of a finger. Then I'll snap them off at the base, blanch them until they're tender, and serve them with a mustardy vinaigrette," Martha says in the April 2019 issue of Martha Stewart Living.

While it's true that hothouse asparagus available year-round, the vegetable is truly at its peak from February through June. When shopping for asparagus when it's in-season, pay attention to a few key factors: Choose bunches with tightly closed tips. Stalks should be bright green and firm (or pale ivory for white asparagus). As for thickness, that's really a matter of taste. (Martha's favorite is jumbo asparagus.)

Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag you should store it in the crisper drawer for the best results. Once you're ready to cook, hold the bunch upside down and gently swish it under cold water&mdashthe tender tips can be sandy. Next, snap off the tough woody bottoms. The easiest way is to bend the stalk at the natural breaking point (often where the color changes from white to green), about an inch or two inches from the base. Still not sure what to do? Watch Martha's quick primer.

How to cook this springtime vegetable is in entirely up to you. Whether you're in the mood to boil or steam, roast, grill, sauté, or stir-fry (or enjoy it raw in salad!), try our delicious asparagus recipes.


To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.

Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter into the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour.

Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2-3 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using. You can also watch how to make Quick Flaky Pastry in our Online Cookery School on this page.

To make the filling, place the fish in a medium-sized saucepan with just enough milk to cover, bring to the boil, cover and simmer gently for about 5-10 minutes. Now strain off the milk into a measuring jug, and when the fish is cool enough to handle, flake it into large pieces (discarding all the bones and skin), place in a bowl and set aside. Next, melt the butter in the same saucepan and stir in the flour. Cook for about 2 minutes over a medium heat, then gradually add 10 fl oz (300 ml) of the milk the fish was cooked in, stirring all the time.

Bring the sauce to the boil, simmer gently for 6 minutes, then take the pan off the heat and add the flaked fish, chopped capers, gherkins, parsley and eggs. Season with salt, pepper and lemon juice. Cover and leave until the mixture is quite cold.

When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC). Roll out the pastry to a 12 inch (30 cm) square, trimming if necessary.

Lift the square on to the greased baking sheet, then place the cold fish mixture in the centre. Glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pinch all the edges together firmly, so you have a square with pinched edges in the shape of a cross. Glaze all over with beaten egg and decorate with any pastry trimmings. Glaze these too and then bake the pie for about 30 minutes or until the pastry is well risen and golden.


Roasted Asparagus With Crispy Leeks and Capers

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don’t use thin asparagus: It’ll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.


Method

First of all, prepare the potatoes by scrubbing them, but leaving the skins on.

As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam.

Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.

Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat.

To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.

Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.

If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it.


Recipe Summary

  • 1 pound tilapia fillets
  • .38 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • ⅓ cup cornstarch
  • 1 tablespoon water
  • 1 large egg
  • 1 cup whole-wheat panko (Japanese breadcrumbs)
  • Cooking spray
  • 2 tablespoons canola oil
  • 1 pound asparagus, trimmed
  • ¼ cup canola mayonnaise (such as Hellmann's)
  • 1 tablespoon dill pickle relish
  • 1 tablespoon finely chopped green onions

Preheat oven to 450°. Place a large jelly-roll pan in oven (leave pan in oven as it preheats). Cut fish into 1 1/2-inch pieces sprinkle evenly with 1/4 teaspoon salt and pepper. Place cornstarch in a shallow dish (such as a pie plate).

Combine 1 tablespoon water and egg in a shallow bowl stir with a fork. Place panko in a shallow dish. Dredge fish in cornstarch shake off excess. Dip fish in egg mixture. Dredge in panko. Carefully remove pan from oven coat with cooking spray. Drizzle oil over pan tilt pan to coat with oil.

Arrange asparagus on one side of pan and fish on the other. Sprinkle asparagus with 1/8 teaspoon salt. Bake at 450° for 12 minutes or until done, turning fish and stirring asparagus after 8 minutes. Combine mayonnaise, relish, and onions. Arrange 3 ounces fish, 1/4 of asparagus, and 1 tablespoon sauce on each of 4 plates.


Salmon and Asparagus Kebabs

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A tangy, slightly sweet marinade of lemon, soy sauce, brown sugar, and ginger adds sparkle to salmon, and asparagus balances the richness. Pack up these kebabs for a summer cookout, or grill them on the back deck for a casual but stepped-up dinner party. Wild salmon in season is leaner than the farmed variety, and friendlier to the oceans. Se our guide to types of salmon for more about different varieties of the fish.


A Passover Recipe As Easy As Matzo Pie

Toward the opening of the Passover Seder, participants point to the matzo on the table, and announce: "This is the bread of affliction that our ancestors ate in the land of Egypt. Let all who are hungry come and eat. Let all who are needy come and celebrate Passover." It's a lovely sentiment, remembering the struggles of previous generations of Jews, and opening your home to all those who suffer to this day. But bread of affliction? No more.

Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine. Alex Trimble for NPR hide caption

Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.

While matzo — a cracker-like unleavened bread — harkens back to a time of slavery and fleeing without time for loaves to fully rise, it has come a long way from hardship fare. Matzo is now coated with crunchy caramel, or dipped in chocolate, or dredged in nuts (or, rapturously, sometimes all three at once). Ground into meal, it's mixed with oil or schmaltz (chicken fat) and shaped into feather-light matzo balls (or, depending on your tastes and the kitchen skills of your family matriarch, somewhat denser, more-toothsome-yet-equally-beloved "sinkers"). And, if you're lucky enough to come from a Sephardic background, it's formed into minas.

Minas, also known as meginas or mehinas, are layered matzo pies, found in Jewish cuisine from Egypt to Turkey to the Isle of Rhodes. Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.

Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.

Mina fillings run the gamut, from herb-flecked lamb pies to meltingly soft stewed eggplant, many of them similar to the savory turnovers (bourekas, samboussek, etc.) found throughout the Sephardic world.

Minas can be cut small and served as appetizers (part of the ever-delicious mezze tradition), offered as part of a spread of dishes or served as main dish showstoppers. Vegetable minas are especially beloved as the often-hard-to-find traditional vegetarian Passover entree.

A search for mina recipes, however, can yield something of a mixed bag. Many Sephardic recipes become Americanized over time, with lamb giving way to beef, frozen spinach replacing fresh, and warm spices and fresh herbs falling by the wayside.

To find truly exciting minas, I checked with the experts. Jennifer Abadi comes from a family of Syrian Jews with a rich culinary history, detailed in her cookbook A Fistful of Lentils, and has been researching Sephardic Passover recipes for several years. She found mina variations from Italian, Greek and Egyptian traditions, bright with fresh herbs and varying slightly across the regions.

About The Author

Deena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories on topics ranging from urban agriculture to gefilte fish have appeared on The Splendid Table, Morning Edition, All Things Considered, Marketplace, Voice of America, The Environment Report, Salon.com, The Northwest News Network and Culinate.com, and in The Oregonian and Portland Monthly. She chronicles her cooking experiments at Mostly Foodstuffs.

She kindly shared a recipe for a Turkish mina de carne, featuring a rich filling of oniony lamb and beef in tomato sauce, perked up with handfuls of fresh parsley and dill. I adapted my own favorite spinach-feta pie filling as well, adding extra moisture in the form of not-traditional-but-oh-so-creamy cottage cheese, to account for the matzo's tendency to sop up liquid.

And because Passover also celebrates the coming spring, I pulled together two fillings celebrating the new crops. A Roman-inspired potato-artichoke filling is simmered with saffron and studded with peas, then topped with punchy parsley-lemon-garlic gremolata. Leeks, which are often fried up as fritters at Sephardic Seders (the beloved keftes de prasa), are sauteed with spring asparagus, then given a sunny lift with fresh mint and lemon zest.

Whatever the filling, the basic template is the same: Moisten sheets of matzo with water and set them aside for a few minutes to absorb the liquid and soften. The pliable sheets are then layered with your filling of choice — most of these recipes use three layers of matzo, although Abadi's large and saucy mina is best made with four. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.

After a good bake, the mina is allowed to set for a few minutes, and then devoured. Matzo is certainly no longer a bread of affliction.


  • 4 tablespoons crème fraîche
  • 4 tablespoons dry white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 bunches (32 stems) asparagus, trimmed and cut in thirds
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless salmon filets (about 6 ounces each)

Preheat the oven to 400°F. Whisk together the crème fraîche, wine, and mustards. Set aside.

Tear off four large rectangles of aluminum foil, and four slightly smaller rectangles of parchment. Place the parchment on top of the foil. On each sheet of parchment, place a quarter of the asparagus and season with salt and pepper. On top of each pile of asparagus, place one piece of salmon, and season the fish with salt and pepper. Divide the mustard sauce among the four pieces of salmon, pouring it over the top. Finally, fold the packets of foil so they are sealed up tight with the parchment and fish within. Bake packets on a large rimmed baking sheet in a single layer until fish is cooked through, about 12 minutes. Open packets and serve.


Fish pie

In a large pan of cold, salted water, gently bring the potatoes to the boil. Simmer, uncovered, for 15&ndash20min until tender. Drain and set aside to steam dry for 5min. Mash or press through a ricer while warm. Set aside.

Preheat oven to 180°C (160°C fan) mark 4. In a large non-stick frying pan, melt 50g (2oz) butter. Add flour and stir to make a thick paste. Cook over
medium heat for 3min, stirring. Remove from heat, then gradually add wine, stirring until smooth. Return to heat and add stock, bring up to boil and simmer for about 5min, stirring, until sauce is the consistency of Greek yogurt. Add cream, anchovy essence, parsley and lemon juice. Season and set aside.

In a large pan, heat remaining butter and milk with plenty of seasoning. Remove from heat, beat in a third of the mashed potatoes to a loose
consistency, then the remaining potatoes, until thick and fluffy.

Stir the raw fish chunks into the sauce. Spoon into a 2 litre (3½pint) baking dish. Top with the potato, peaking the top with the back of a fork, then sprinkle with the cheese. Bake for 30min until golden and bubbling. Serve with peas, if you like.

Like this? You'll love.

Make sauce and mashed potato up to end of step 3 a day ahead. Store, covered, in fridge, ready to assemble and bake.


Watch the video: Αυτή είναι η πεντανόστιμη συνταγή για σπαράγγια (August 2022).