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Fisherman's pie (...à la florentine)

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ChrisFlanders View Drop Down
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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 View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2012 at 08:43
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.
 
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2012 at 12:09
There's no reason that dish wouldn't work with smoked trout, Ron. The best of both worlds.
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ChrisFlanders View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2012 at 05:06
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2012 at 08:52
that sounds absolutely delicious. i've got some ideas here and will have to try them.....
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