Also available to download on iBooks. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices 3. 7. You could also make the sauce with cider instead of wine. Spoon the spinach over the sauce before adding the topping. If you keep it simmering for too long, it will start to reduce in the pan. Grease the baking dish with butter. Melt the butter in a pan on a high heat and fry onion for few minutes. Measure the flour into a … Put the whole potatoes in a pan of cold water (if very large, cut them in half) and start the timing once the water comes to the boil. See more Easy crowd-pleasers recipes (20). or debate this issue live on our message boards. Part of the Daily Mail, The Mail on Sunday & Metro Media Group, Mary Berry's family suppers: Exclusive new recipes. 1. Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces. 1. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Stir in the smoked haddock. Add salt and freshly ground black pepper to taste. Mary Berry's family suppers: Three fish pie with leeks and white wine. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Reduce the heat slightly and let the water simmer gently. register with your social accountor click here to log in, Serves 6 8. By Mary Berry. * salt and freshly ground black pepper Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. I sometimes add some spinach or peas to the mixture too. Sprinkle with the cheese. Bring the milk to a gentle simmer, then remove it from the heat. 1. Reheat in the oven at 200°C/180°C fan/Gas 6 for about 45 minutes. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. They will take about 15 minutes to cook. Remove the lid and increase the heat to remove any moisture. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. 9. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. Stir in the olive oil and some salt and pepper. Scatter over the eggs. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. 1. 2. If cooking for children you can replace the white wine quantity with more milk. Add the hake and salmon to the sauce. You’re aiming for a pale gold paste, or “roux”. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. For the topping, boil the potatoes in a pan of salted water until tender. Cover with a lid and simmer gently for 10 minutes, or until soft. This Mother's Day, follow Mary Berry's easy make-ahead menu with recipes from Mary Berry Everyday for a stress-free Sunday lunch. For the topping, boil the potatoes in a pan of salted water until tender. Jan 31, 2019 - Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Bring the milk to a gentle simmer, then remove it from the heat. Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. However, you don’t need to cook it completely, as it will finish cooking in the sauce. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Put the whole potatoes in a pan of cold water (if very large, cut them in half) … Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Add the leek and fry for three minutes or until softened but not browned. Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter. This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. Bake for 35-40 minutes until lightly golden on top and bubbling around the edges. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Use a ricer to get smooth mash. Make it up to 36 hours ahead before cooking and keep in the fridge. 5. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Stir briskly until thickened. You’re aiming for a pale gold paste, or “roux”. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Stir over the heat for 2 minutes then spoon into the dish. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. Treat your foodie mum to a truly special Mother's Day meal with this trio of recipes from Mary Berry's brand new book, Mary Berry Cooks. * 75g (2 1/2oz) butter, plus extra for greasing Drain well. Stir the flour constantly for 1–2 minutes, making sure it is combined thoroughly with the butter. Top with the hard-boiled eggs. Preheat the oven 200C/400F/Gas 6. Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Melt the butter in a pan on a high heat and fry onion for few minutes. 2. To crush the potatoes, use a fork to break each one into several chunky pieces. Roughly chop and set aside. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Preheat the oven to 200°C/180°C fan/Gas 6. Use a ricer to get smooth mash. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. Don’t let the butter or flour brown. Season and add the parsley and fish. Stir in the flour and cook, stirring, for one to two minutes. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week. or debate this issue live on our message boards. No comments have so far been submitted. The spinach must be well drained so the sauce doesn’t get watery. Spoon the spinach over the sauce before adding the topping. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. The whole family will love this feast, but most importantly, it's perfect for mum. You don’t want to break them down too much, and they don’t need to be completely uniform in size. Follow us on Twitter @HomesProperty, Facebook and Instagram. Registered number: 861590 England. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Let the fish and sauce cool in the baking dish. Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. *  50g (1 3⁄4oz) plain flour Pour the mixture into the buttered dish and leave to cool. Add it gradually to the roux, stirring continuously. This site is under development - You can use it, but some things are not completed and may not be quite right! Over 100 exciting new recipes from the Queen of cakes. Melt the butter in a pan on a high heat and fry onion for few minutes. Remove the lid and increase the heat to remove any moisture. 63.3 g 9. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. *  200g (7oz) fresh spinachFor the topping Grease a shallow 2.5 litre/4½pint dish with butter. Make it up to 36 hours ahead before cooking and keep in the fridge. To make the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat, cover … Lower the heat, cover and leave to soften for 15 minutes. Why not be the first to send us your thoughts, To test if the potatoes are done, insert the tip of a sharp knife; it should go in easily.To crush the potatoes, use a fork to break each one into several chunky pieces.