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fish pie

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[angela hartnett’s traditional]

poach fish in seasoned milk that’s been brought slow to boil w/thyme & bay leaf

make white sauce by sieving milk, gradually add to roux (equal amts melted butter & flour) whisking constantly then adding capers, parsley, quartered hard boiled eggs & squeeze lemon. pour over flaked fish & top w/mash. bake until golden brown.

[asian]

mash roasted sweet potatoes

heat coconut milk until hot, add lemongrass, ginger, garlic, curry paste (red/green/yellow), cook over high 1 min. take mixture off heat, add fish, peas, coriander & soy. top w/mash, cover & bake 15m. fridge til required then bake 25m more.

[Mtuza wa Samaki / Kenyan baked curried fish]

arrange sauteed onions over fish. grind / blend into paste: oil, chilies, garlic, chopped toms, white wine vinegar, grd cardamoms, grd cumin. pour over fish, season & bake 180c 30m or until just flaky.

[bengali fish curry]

marinade fish w/salt & tumeric. fry skin side first, until both sides golden & set aside. blend into paste: crushed mustard seeds, chilies & water.

add bengali 5 spice “panch phoron” (1tsp cumin seed, fennel seed, fenugreek seed, nigella seed, mustard seed) in prev frypan 1m, add chili paste & fry 4m. fish back in, season & water if necessary. bring to simmer & cook 10m, or until done. garnish w/coriander & serve.

Written by misschoi

May 3, 2009 at 10:13 pm

Posted in fish, pie, spices