Kilmore Quay Fisherman's Pie

Name: Kilmore Quay Fisherman's Pie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bread crumbs; 79 milliliters diced carrots; 3 Tbsps roughly chopped cilantro leaves; 355 milliliters corn flakes; 118 milliliters dry white wine; 473 milliliters fish stock; 946 milliliters boneless haddock, cut into a large dice; 2 hard-boiled eggs, chopped; 177 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters diced leek; 1 teaspoons lemon juice; 1 diced onion; 1 Tbsp chopped parsley leaves; 237 milliliters diced potatoes; 177 milliliters chopped smoked salmon; 118 milliliters unsalted butter

Kilmore Quay Fisherman's Pie

One serving contains 1248 calories, 162g of protein, and 49g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have bread crumbs, carrots, kosher salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside.

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Breadcrumbs

Corn Flakes

Parsley

Egg

Equipment you will use

Bowl

Heat the butter in a large saucepan over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add the leek, carrot and onion and cook, stirring, until tender.

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Carrot

Onion

Leek

Add the wine and reduce by half.

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Wine

Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender.

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Potato

Stock

Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes.

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Haddock

Salmon

Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste.

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Salt And Pepper

Lemon Juice

Cilantro

Cream

Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins.

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Fish

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Ramekin

Bowl

Ladle

Sprinkle with the topping and bake until lightly browned, about 10 minutes.

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

bread crumbs 79milliliters

diced carrots 3Tbsps

roughly chopped cilantro leaves 355milliliters

corn flakes 118milliliters

dry white wine 473milliliters

fish stock 946milliliters

boneless haddock, cut into a large dice 2

hard-boiled eggs, chopped 177milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 237milliliters

diced leek 1teaspoons

lemon juice 1

diced onion 1Tbsp

chopped parsley leaves 237milliliters

diced potatoes 177milliliters

chopped smoked salmon 118milliliters

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.