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Fisherman's pie (...à la florentine)

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The British Isles
Forum Discription: A lot more than just boiled beef!
Printed Date: 31 March 2020 at 03:10

Topic: Fisherman's pie (...à la florentine)
Posted By: ChrisFlanders
Subject: Fisherman's pie (...à la florentine)
Date 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;

Posted By: TasunkaWitko
Date 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.
thank you for posting!

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Posted By: HistoricFoodie
Date 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.

Posted By: ChrisFlanders
Date 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?

Posted By: TasunkaWitko
Date 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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Posted By: Margi Cintrano
Date Posted: 29 June 2019 at 10:22

This is a superbly splendid dish ..

On a personal note, cod would be real lovely with this dish and it is Florentine, 
so maybe a copy should be put it the ITALY SECTION ..  

Thank you for posting .. On the list. 

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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