THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
English fish pie – Fish Pie (traditional method & Thermomix)
Description
A British classic that appeals to the whole family: tender pieces of assorted fish and a few prawns, poached in an aromatic broth, coated in a mild parsley sauce and topped with cheesy mashed potatoes au gratin. This recipe requires a little preparation, but it's well worth the effort – perfect for a family Sunday or a hearty winter meal.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional version
1. Prepare the purée
Cook the potatoes in salted water. Drain, mash with the butter, season with salt and pepper, then stir in the Gruyère cheese. Keep warm.
2. Poach the fish
In a large saucepan, bring the water, stock cubes, port, onion, fennel, celery and bay leaf to the boil.
Add the fish and prawns and poach for 3 minutes. Drain using a slotted spoon.
Strain the stock and reduce it by half.
3. Prepare the parsley sauce.
Melt the butter in a saucepan, add the flour to form a roux.
Gradually whisk in the reduced stock. Add the milk and parsley, then simmer for 10 minutes.
Add the cream, salt and pepper.
4. Assemble the pie
Preheat the oven to 180°C.
Place the fish in a buttered dish, pour the sauce over it, then cover with mashed potatoes. Sprinkle with Parmesan cheese.
Bake for 20–25 minutes until the top is golden brown.THERMOMIX® METHOD
Thermomix® version
1. Grate the Gruyère
Place the gruyère in the bowl: 10 sec / speed 10. Set aside.
2. Broth and fish
Place the onion, fennel, celery, bay leaf, water, stock and port in the bowl.
Fish & prawns in the basket.
Cook: 20 minutes / 100°C / reverse direction / speed 1.5.
Remove the basket and set aside. Strain the stock and return it to the bowl.
Reduce: 20 minutes / 100°C / speed 3, without measuring cup.
3. Parsley sauce
Add: butter, flour, milk, parsley.
Cook: 10 minutes / 90°C / speed 4.
Add cream, salt and pepper. Blend for 5 seconds/speed 5.
4. Mashed potatoes
Put 700 g of water and 1 teaspoon of salt in the bowl.
Potatoes in the cooking basket.
Cook: 25 minutes / Varoma / speed 1.
Remove the water, insert the whisk.
Add cooked potatoes, hot milk (heated for 3 minutes at 100°C on speed 1), butter, Gruyère cheese, salt and pepper.
Mix: 30 seconds / speed 3.
5. Assembly
Place the fish in the dish, pour over the sauce, cover with mashed potatoes and sprinkle with Parmesan cheese.
Bake for 20–25 minutes at 180°C.
