The spinach must be well drained so the sauce doesn’t get watery. Read about our approach to external linking. Stir briskly until thickened. After adding the dill, lemon rind, and seasoning, add the fish to the sauce. Mary still does it today with happy memories of childhood. Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. 3. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. If cooking for children you can replace the white wine quantity with more milk. Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Stir over the heat for 2 minutes then spoon into the dish. Make it up to 36 hours ahead before cooking and keep in the fridge. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Stir in the flour and cook, stirring, for one to two minutes. Grease a shallow 2.5 litre/4½pint dish with butter. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. I sometimes add some spinach or peas to the mixture too. Grease the baking dish with butter. Don't simmer for too long or it will start to reduce in the pan. Add the leek and fry for three minutes or until softened but not browned. Spoon the potatoes quite loosely over the top of the filling, rather than packing them down, so the broken edges can become crisp. 1. Measure the flour into a … Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Season and add the parsley and fish. Stir in the smoked haddock. See more Easy crowd-pleasers recipes (20). BeebRecipes.co.ukArchive of BBC Food Recipes. 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. Drain well. Remove the lid and increase the heat to remove any moisture. 5 Spoon the mashed potatoes over the fish mixture and mark with a fork. Grease a shallow 2.5 litre/4½pint dish with butter. Lower the heat, cover and leave to soften for 15 minutes. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. By Mary Berry. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. *  800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed Drain well then mash with the butter and milk. The whole family will love this feast, but most importantly, it's perfect for mum. 9. or debate this issue live on our message boards. Make it up to 36 hours ahead before cooking and keep in the fridge. 1. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Add the hake and salmon to the sauce. Cover and simmer for about 15 minutes or until tender. However, you don’t need to cook it completely, as it will finish cooking in the sauce. Add salt and freshly ground black pepper to taste. 11 ingredients. Let the fish and sauce cool in the baking dish. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. * 1 1⁄2 tbsp chopped fresh dill 3. Melt the butter in a pan on a high heat and fry onion for few minutes. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Bring up to the boil and simmer until completely tender, about 20 minutes. They will take about 15 minutes to cook. You’re aiming for a pale gold paste, or “roux”. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Bake for 35-40 minutes until lightly golden on top and bubbling around the edges. Over 100 exciting new recipes from the Queen of cakes. *  200g (7oz) fresh spinachFor the topping Return to a medium heat and stir until boiling, thickened, and smooth. However, you don’t need to cook it completely, as it will finish cooking in the sauce. 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. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Melt the butter in a pan on a high heat and fry onion for few minutes. 4. 2. 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. 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. Top with the hard-boiled eggs. Recipe by Elaine Hays. Stir the flour constantly for 1–2 minutes, making sure it is combined thoroughly with the butter. For the topping, boil the potatoes in a pan of salted water until tender. They will take about 15 minutes to cook. I like to add hot milk when making a white sauce, as I find it blends into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. For the topping, boil the potatoes in a pan of salted water until tender. 6. Sprinkle with the cheese. Lower the heat, cover and leave to soften for 15 minutes. You can prepare up to this point one day ahead and refrigerate overnight. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. 1 You will need a 2.25 litre (4pt) ovenproof dish. FREEZE Make the pie but omit the eggs as they become tough and rubbery when frozen. *  600ml hot, full-fat milk * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment Top with the hard-boiled eggs. Get our latest recipes straight to your inbox every week. 4 Measure the flour in a small bowl. or debate this issue live on our message boards. * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes 1. Spread the mash over the top of the sauce and fish in the dish and score with a fork. If you keep it simmering for too long, it will start to reduce in the pan. * salt and freshly ground black pepper 3 To make the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat, cover with a lid and simmer gently for 10 minutes until soft. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices Published: 19:01 EST, 1 March 2014 | Updated: 19:01 EST, 1 March 2014 Melt the butter in a pan on a high heat and fry onion for few minutes. 21 %, ounces fresh haddock, cut into 1 cm pieces, ounces smoked haddock, cut into 1 cm pieces. Published: 00:01 GMT, 2 March 2014 | Updated: 00:01 GMT, 2 March 2014, The leeks and wine make this fish pie taste a little more sophisticated than traditional versions so you could confidently serve it at a casual supper party. Don’t let the butter or flour brown. 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. Mary still does it today with happy memories of childhood. The spinach must be well drained so the sauce doesn’t get watery. Mary Berry's family suppers: Three fish pie with leeks and white wine. 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. Roughly chop and set aside. 9. 8. This is from the documentary that we watched about Mary Berry and we wanted to try this recipe. 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. 2 Put the potatoes in a saucepan of cold salted water. Add the wine and whisk together until smooth. Registered number: 861590 England. Make it up to 36 hours ahead before cooking and keep in the fridge. This recipe and more can be found in her new cookbook, Mary Berry Cooks The Perfect. Part of the Daily Mail, The Mail on Sunday & Metro Media Group, Mary Berry's family suppers: Exclusive new recipes. Click here to view the Recipe on BBC.co.uk. This site is under development - You can use it, but some things are not completed and may not be quite right! For more information on our cookies and changing your settings, click here. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … 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.