Sunday, 10 April 2011 12:46

    Our April Dish of the Day - George Biddle at the Kings Head, Laxfield

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       the fish pie

     

     

     

     

     

     

    And here is George's recipe

    Smoked haddock, spinach, mushroom and gruyere pie.
     500g smoked haddock
    300g washed spinach
    1 onion
    250g mushrooms
    200g grated Gruyere cheese
    50g butter
    20g flour
    glass white wine
    2 tsp English mustard
    nutmeg
    garlic
    Poach haddock in milk with ground nutmeg and bay leaves. Remove from milk to cool.
    Soften onions in butter in olive oil and season. Add flour to make a roux. Add the poaching milk a little at a time until correct consistency, then add white wine, mustard and Gruyere. Cook gently for 10 minutes.
    Saute sliced mushrooms in butter, olive oil, crushed garlic and season. Add spinach until wilted.
    Skin haddock, loosely break it up and add to the sauce, Layer into dishes with the mushrooms and spinach mixture and top with shortcrust pastry. Bake until golden. Serves one.
    Read 25067 times Last modified on Thursday, 08 September 2011 16:23

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