Fabulous Miso Fish Bake & Fabulous Fish Pie …..
February 1, 2014
For Katja.... 2 delicious quick & simple fish dishes, ideal for sharing, whilst snuggled up on a chilly day. Comforting, honest and tasty and will have you going back for seconds every time!.......Enjoy!
- Prep: 15 mins
- Cook: 1 hr
- Yields: 6 Generous
For the Miso Fish Bake
Organic brown rice miso paste with sea vegetables - a flavourful & traditional Japanese whole soya food, the base for this delicious bake.
Pre-heat your oven to 180c. Make a little stock from the miso paste, add a scattering of lightly crushed pink peppercorns, ripped bay leaves and pour into an oven proof dish. Gently lay your prepared fish into the stock along with shredded leeks, taste the stock and adjust for seasoning.
Grate carrots and potato and using a old tea towel, lay the grated vegetables on it, wrap it up and tightly squeeze (you are looking to take some of the starch from the potato, not all of it, we all need juice!!). Mix it up and layer on top of the fish and stock. Cover the dish with a sheet of foil and bake for 15 mins until softened, remove foil and return for a final bake until the topping is bubbling and golden. Today we served our dish with steamed winter kale. A quick, simple and delicious sharing supper.
For the Fabulous Fish Pie.
For me the whole fish pie thing is one of the most homely, comforting and totally delicious dishes that always has me hoovering around the dish for more. This recipe serves 6 generously sharing and thats what I love .....sharing, connecting and the glow in our guests faces.
Place the prepared fish in a dish and cover the fillets in cream along with the cracked pepper and ripped bay, cover and leave in the fridge for a couple of hours, or longer, to infuse the smokey fish flavours into the cream.
Pre-heat your oven 180c (fan). Into a pan of salted boiling water add the cubed potatoes, after they have boiled for 10 mins, gently add the eggs to the pan and carry on boiling for a further 7 mins. One min before this time is up steam the spinach over the top of pan to wilt it down. Set spinach to one side, remove eggs and cool under cold water, drain the potatoes, leaving the lid on them to stay warm. Peel the eggs and quarter.
In a large pan, add the chopped onion, a splash of oil, season and gently fry for 5 mins. Add the infused cream, bringing it to just before the boil then remove pan from heat and add capers, mustard, cheese, parsley, lemon juice, stirring gently. Taste and season.
Mash the potato with a knob of butter. In a beautiful earthenware roasting dish, add the fish in a layer, cover with the wilted spinach and dot the eggs around, cover this ladle the wonderful sauce and then the mashed potato over the top and scatter with handfuls of cheese. Bake for 25-30 mins until bubbling, golden and your kitchen is intoxicating you with the smokey fish aromas.
Serve with some fresh garden peas and top with fresh spinach leaves....
Enjoy your dishes Katja!