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madbakerThis week's Resolution Recipe: Coronation haddock pie.
Ten internet points for catching the reference. Note that no kippers were actually used in this recipe.
1 egg, beaten
9 oz commercial puff pastry
olive oil
1/2 onion, finely diced
1 carrot, ditto
1 celery stick, ditto ditto
1 green chilli, deseeded and ditto ditto
no garlic (Ha! I used... more.)
1 bay leaf
1 tsp curry powder
1/2 tsp cumin
1/2 tsp coriander
7 fl oz vegetable stock (I used house-made fish stock, and also less)
7 fl oz cream (I used half-and-half, and also less)
14 oz haddock, skinned and cubed
a few sprigs of fresh coriander, chopped (Or, as we say on this side of the pond, cilantro)
salt and pepper
Heat your oven to 400. Have a pie dish ready, approximately 35x20 cm (14x8").
Heat a splash of olive oil in a medium pan on a medium heat. Add the onion, carrot, celery, chilli, garlic, and bay leaf and cook for 6-7 minutes, taking care not to let them colour. When the veg are soft, stir in the spices and season with salt and pepper. Add the stock and reduce by 3/4, then add the cream and reduce by half. Turn off the heat, add the haddock and fresh coriander, and gently stir in. Set aside for 5 minutes.
Pour the haddock mix into the pie dish and pop it into the fridge to cool down a little before putting the pastry on. There should be no steam coming off. Using a pastry brush, brush the rim of the dish with the beaten egg. Roll out the pastry 1/8" thick, a little bigger than the dish you are using. Lay the sheet of pastry over the dish, then, using a fork, push down the edges to seal. Pop into the freezer for 10 minutes to allow the pastry to rest and firm up. Eggwash the pastry, then bake for 15 minutes or until the pastry is golden brown.
What worked: It was okay. I quite liked the flavor. It reheated well, perhaps better than the original.
What didn't: I can't be arsed to use large amounts of liquid and reduce. I know that the flavor and umami will be better if I do, but eeeeeh.
We have a scorchingly-hot curry powder mix that I am accustomed to using judiciously. I reduced the amount to about 3/4 tsp... and the dish needed more. It was okay but not that interesting.
Will I make it again? Probably not. Maybe for the next British coronation.
Ten internet points for catching the reference. Note that no kippers were actually used in this recipe.
1 egg, beaten
9 oz commercial puff pastry
olive oil
1/2 onion, finely diced
1 carrot, ditto
1 celery stick, ditto ditto
1 green chilli, deseeded and ditto ditto
no garlic (Ha! I used... more.)
1 bay leaf
1 tsp curry powder
1/2 tsp cumin
1/2 tsp coriander
7 fl oz vegetable stock (I used house-made fish stock, and also less)
7 fl oz cream (I used half-and-half, and also less)
14 oz haddock, skinned and cubed
a few sprigs of fresh coriander, chopped (Or, as we say on this side of the pond, cilantro)
salt and pepper
Heat your oven to 400. Have a pie dish ready, approximately 35x20 cm (14x8").
Heat a splash of olive oil in a medium pan on a medium heat. Add the onion, carrot, celery, chilli, garlic, and bay leaf and cook for 6-7 minutes, taking care not to let them colour. When the veg are soft, stir in the spices and season with salt and pepper. Add the stock and reduce by 3/4, then add the cream and reduce by half. Turn off the heat, add the haddock and fresh coriander, and gently stir in. Set aside for 5 minutes.
Pour the haddock mix into the pie dish and pop it into the fridge to cool down a little before putting the pastry on. There should be no steam coming off. Using a pastry brush, brush the rim of the dish with the beaten egg. Roll out the pastry 1/8" thick, a little bigger than the dish you are using. Lay the sheet of pastry over the dish, then, using a fork, push down the edges to seal. Pop into the freezer for 10 minutes to allow the pastry to rest and firm up. Eggwash the pastry, then bake for 15 minutes or until the pastry is golden brown.
What worked: It was okay. I quite liked the flavor. It reheated well, perhaps better than the original.
What didn't: I can't be arsed to use large amounts of liquid and reduce. I know that the flavor and umami will be better if I do, but eeeeeh.
We have a scorchingly-hot curry powder mix that I am accustomed to using judiciously. I reduced the amount to about 3/4 tsp... and the dish needed more. It was okay but not that interesting.
Will I make it again? Probably not. Maybe for the next British coronation.
