This is a rich, hearty, decadent and creamy casserole for a cold winter's day. It has a few steps to prepare but so worth it. Based on a Gordon Ramsey recipe, this reminds me of a meal you would have in a steamy British pub. YUM!
Step 1: Poach the fish and create the basis for the flavourful sauce. You will need a wide pan for this part. Heat to medium on the stove and combine:
Peel and quarter a large onion, stud a couple of cloves in 2 of the wedges. Don't avoid this step, even if you are not a huge fan of clove. You'll see why when you taste it!
Add 1 cup of 35 % cream and 1 cup of milk.
Add 1 bay leaf and a few sprigs of fresh thyme.
Once the "broth" is simmering, place 2-3 large filets of white fish in the sauce and poach. I like haddock for this dish, holds up to the sauce and has a delicate mild flavour.
Also add a filet of shredded smoked fish to this. Smoked Mackerel is delicious but stronger in flavour. Smoked trout is amazing!
Let this pan simmer partly covered for about 5-6 minutes. The haddock may not be cooked through but don't worry as the casserole will be baked.
Remove fish and strain the hot "broth" into a bowl and reserve.
Step 2: Make mashed potatoes, seasoned with salt and pepper and set aside. Make enough to cover the casserole dish you will use. Before you add this layer to the casserole dish, you will mix in 1 egg yolk and about a cup of grated gruyere and cheddar cheese.
Step 3: Making the cream sauce
Sautee 2-3 finely chopped leeks in 2 tbsp. of butter until tender and golden-ish.
Chopped fresh thyme is a delicious herb to add
Add a bit of white wine to deglaze the pan.
Add 2 tablespoons of flour and cook out a bit.
Then add the reserved creamy broth and stir until thickened. Make sure to season.
Step 4: Finally!
Pour the sauce into your casserole dish or stove-to-oven pan and combine with the fish either shredded or in chunks. Fold in a big handful of fresh chopped parsley.
Add the cheese and egg yolk to the mashed potatoes and then smooth over the fish. Actually, I like peaks and valleys so that there is some texture to the topping.
Sprinkle a bit of paprika on top ( I put paprika in everything...remember!)
Cook the casserole for about 30 minutes at 325 degrees. At the end when bubbling, I usually broil it for a couple of minutes for extra crispy, cheesy pizzazz.
This hearty rib stickin' meal is great served with peas or green beans. And makes fabulous leftovers too! On a cold day, think of this decadent dish!
Step 1: Poach the fish and create the basis for the flavourful sauce. You will need a wide pan for this part. Heat to medium on the stove and combine:
Peel and quarter a large onion, stud a couple of cloves in 2 of the wedges. Don't avoid this step, even if you are not a huge fan of clove. You'll see why when you taste it!
Add 1 cup of 35 % cream and 1 cup of milk.
Add 1 bay leaf and a few sprigs of fresh thyme.
Once the "broth" is simmering, place 2-3 large filets of white fish in the sauce and poach. I like haddock for this dish, holds up to the sauce and has a delicate mild flavour.
Also add a filet of shredded smoked fish to this. Smoked Mackerel is delicious but stronger in flavour. Smoked trout is amazing!
Let this pan simmer partly covered for about 5-6 minutes. The haddock may not be cooked through but don't worry as the casserole will be baked.
Remove fish and strain the hot "broth" into a bowl and reserve.
Step 2: Make mashed potatoes, seasoned with salt and pepper and set aside. Make enough to cover the casserole dish you will use. Before you add this layer to the casserole dish, you will mix in 1 egg yolk and about a cup of grated gruyere and cheddar cheese.
Step 3: Making the cream sauce
Sautee 2-3 finely chopped leeks in 2 tbsp. of butter until tender and golden-ish.
Chopped fresh thyme is a delicious herb to add
Add a bit of white wine to deglaze the pan.
Add 2 tablespoons of flour and cook out a bit.
Then add the reserved creamy broth and stir until thickened. Make sure to season.
Step 4: Finally!
Pour the sauce into your casserole dish or stove-to-oven pan and combine with the fish either shredded or in chunks. Fold in a big handful of fresh chopped parsley.
Add the cheese and egg yolk to the mashed potatoes and then smooth over the fish. Actually, I like peaks and valleys so that there is some texture to the topping.
Sprinkle a bit of paprika on top ( I put paprika in everything...remember!)
Cook the casserole for about 30 minutes at 325 degrees. At the end when bubbling, I usually broil it for a couple of minutes for extra crispy, cheesy pizzazz.
This hearty rib stickin' meal is great served with peas or green beans. And makes fabulous leftovers too! On a cold day, think of this decadent dish!
0 comments:
Post a Comment