Kilmore Quay Fisherman's Pie
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Corn Flake2 tbsps
Bread Crumb1 cup
Unsalted Butter1 cup
Leek (diced)1 cup
Carrot (diced)1 cup
White Wine (dry)2 cups
Fish Stock1 cup
Potatoes (diced)3 cup
Smoked Salmon (chopped)3 cup
Heavy Cream1 tsp
Lemon JuiceDirections:
1
Preheat the oven to 350 degrees F
2
In bowl, mix the cornflakes, egg, bread crumbs, and parsley
3
Set the topping aside
4
Heat the butter in a large saucepan over medium heat
5
Add the leek, carrot and onion and cook, stirring, until tender
6
Add the wine and reduce by half
7
Add the stock and potato and bring to a boil
8
Lower the heat and simmer until the potato is tender
9
Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes
10
Add the cream and cilantro and bring to a boil
11
Stir in the lemon juice
12
Season with salt and pepper, to taste
13
Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins
14
Sprinkle with the topping and bake until lightly browned, about 10 minutes
15
Serve immediately