Kilmore Quay Fisherman's Pie

Votes: 3

Photo of the dish: Chef Kevin Dundon

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Kilmore Quay Fisherman's Pie - A detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups large diced boneless haddock
3/4 tbsp. chopped smoked salmon
1 cup diced potatoes
2 cups of fish broth
1/2 cup dry white wine
1.5 cups cornflakes
2 hard-boiled and chopped eggs
2 tbsp. breadcrumbs
1 tbsp chopped parsley leaves
1/2 cup butter
1 cup diced leek
1/3 cup diced carrots
1/2 diced onion
3/4 cup heavy cream
3 tablespoons coarsely chopped cilantro leaves
1/2 teaspoon lemon juice
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fish fillet, smoked salmon, potato, leeks, carrot, white wine, breadcrumbs, lemon juice, cilantro, parsley, cream, cornflakes, eggs

Cooking the dish according to the recipe:

Preheat oven to 180°C.

In a bowl, combine cornflakes, egg, breadcrumbs, and parsley. This will be the top layer.

Heat the butter in a large skillet over medium heat. Add the leeks, carrots, and onions and cook, stirring, until softened. Add the wine and reduce by half.

Pour in the broth, add the potatoes, and bring to a boil. Reduce heat and simmer until the potatoes are tender. Add the haddock and salmon, and simmer, covered, until tender, about 5 minutes.
Add the cream and cilantro and bring to a boil. Add the lemon juice. Season with salt and pepper to taste.

Place the fish mixture into 4 round ovenproof bowls (15 cm in diameter) or ramikins. Sprinkle with the cornflake mixture and bake in the oven until golden brown, about 10 minutes. Serve immediately.

Categories:

recipe / Bakery / Savory pies / Irish cuisine

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