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.
In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside.
Heat the butter in a large saucepan over medium heat.
Add the leek, carrot and onion and cook, stirring, until tender.
Add the wine and reduce by half.
Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender.
Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes.
Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste.
Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins.
Sprinkle with the topping and bake until lightly browned, about 10 minutes.
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.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.