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This weeks Game of Thrones meal is inspired by Stannis Baratheon. Elder brother of the late King Robert and the self proclaimed One True King. Your thoughts? Stannis doesn’t like fish but, his home, Dragonstone, is an island that is surrounded by them. I’m not the biggest fan of fish either and the words “fish” and “pie” give me the creeps when strung together. I will however try anything once. So today we try, Fish Pie with Leeks and Herbs. It was great. My one year old gobbled it up and asked for more. I shall never doubt anything that can be put into pie form again. Ha!

Shae: And I tell him the story of how we meet.
Lord Varys: To find so lovely a creature working in your father’s kitchens – it almost beggars belief.
Tyrion Lannister: Strange things do happen. You should taste her fish pie.
Shae: I don’t think Lord Varys likes fish pie.

     – Game of Thrones: The Night Lands (#2.2)

 

Ingredients:
2 lbs floury potatoes, chopped
1/2 cup butter
3 1/2 cups milk (1 of which is warmed)
1 Tbsp olive oil
1 trimmed leek, cut into thin rounds
1 bay leaf
300g any firm white fish, I used a mixture of cod and snapper
200g boneless, skinless salmon
140g smoked haddock (if you can find it)
2 Tbsp plain flour
1 tsp dry mustard powder
Small bunch chives, snipped
Handful flat-leafed parsley, chopped

 
Method:
1. Put the potatoes in a large saucepan and cover with cold water. Season with salt and bring to a boil. Cook until tender. Drain. 
2. Mash the potatoes with half the butter, the warmed milk and some salt (to taste).
3. Preheat oven to 375 F.
4. Put oil in a small saucepan and add the leek. Cook about 5 min, until soft. Session lightly and cook until liquid is almost fully reduced. Set aside.
5. Combine the remaining milk and the bay leaf in a large shallow pan and bring to a boil. Add all of the fish and poach for about 5 min until almost cooked. Set aside.
6. Transfer the poaching milk into a measuring cup. Top up with milk to reach 2.5 cups.
7. Melt remaining butter in a medium saucepan over low heat. Add the flour and cook, whisking for 1 min. Slowly pour in the milk, whisking continuously, then simmer until thick. Add mustard and season. Stir in chives and parsley.
8. Flake the fish into a greased baking dish. Sprinkle the leek over top. Pour in the sauce and stir well to mix. Top with the mashed potatoes and spread in an even layer.
9. Bake 35-45 minutes until browned. 
10. Goes well with something green. Except boogers. Please don’t serve it with boogers (just making sure you are paying attention).
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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