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Lyndey Milan’s Fish Pie & Summer Fruit Crostata

Seafood

Main:  Lyndey Milan’s Fish Pie
From the Selector Magazine

Dessert:  Summer Fruit Crostata
From the Tasty recipe data base

“The gentle art of gastronomy is a friendly one.  It hurdles the language barrier, makes friends among civilised people and warms the heart”. Samuel Chamberlain

Hi Everyone!

Welcome back, hope you’ve had a great week.  Well, it’s been over a year since I last tried a fish pie.  Fish is a tricky thing in my house because it is received with joy from only half of the family.  This makes getting it into the diet a little tricky.  When I saw this Fish Pie recipe by Lyndey Milan I thought is was certainly worth a go.  So as per the purpose of this blog, I will always give you the good, the bad and the ugly.

Without a doubt you must buy good fresh fish from the monger.  It is not a difficult recipe and can be done last minute after a busy day at work.  It consists of three different types of fish.  I bought ling, salmon and smoked cod as per the recipe.  The colours were fabulous.

Next time I would use a greater proportion of the smoked cod.  This is of course personal preference but I just love that smoky taste.  Prawns would also go really well.  It is a delicious creamy sauce with added flavour from the fennel and mustard.  The MAV really enjoyed this fish pie which surprised me, however, my youngest son felt it was “too fishy”.  Can’t please everyone I guess.  I would suggest to you to cook the fennel longer than the suggested 5 minutes because it remained quite firm in the pie and was commented on by some at the table.

An absolute plus was serving this pie with mushy peas.  I haven’t had them for many years and believe me I’ll be doing them again very soon.  I have included the recipe here.

 

All up the main meal received 7.5 out of 10.  Hmmmmm, not too bad I guess.

Now after putting on a wee bit of bulk during COVID, I was looking for some lighter desserts and came across this wonderful rustic Italian Crostata.  It is more dense than the French version (Galette).  The dough is heavy and when you rest it in the fridge before rolling don’t be put off by how solid it feels when you take it out.  Just wait a few minutes to allow it to soften slightly.  There is no custardy base for this tart.  Really just the crust and the fresh fruit. There is nothing fancy about this dessert, it just looks rough and inviting when you take it out of the oven.  I served it warm with low fat ice-cream and we all felt very proud of ourselves for going low fat, well lower – okay, okay that’s our story and we’re sticking to it.  9.5/10 for this yummy treat.

Not quite sure about the fish pie, (just because of my family’s tastes) but I will definitely be cooking the Summer Fruit Crostata again.

Until next week..

From my table to yours with love x

Lyndey Milan’s Fish Pie

  • 80 g butter
  • 1 medium bulb finnel (sliced thinly, tips reserved)
  • 2 small or 1 large leek (sliced thickly)
  • 1 carrot (peeled and cut into 1cm dice)
  • ¼ c plain flour
  • 2 tsp mild english mustard
  • 1 c milk
  • ½ c cream
  • 350 g boneless white fish fillets (skinned and chopped coarsely)
  • 250 g salmon fillets (skinned and chopped coarsely)
  • 200 g boneless smoked cod or other smoked fish (skinned and chopped coarsely)
  • 1 tbsp lemon juice
  • 100 g baby spinach leaves
  • 4 sheets filo pastry
  • 1 tbsp fennel seeds

  1. Preheat the oven to 180°c (160°c fan-forced). Grease an ovenproof dish (6-8 cup capacity)

  2. Melt 60g butter in a large deep-sided frying pan over moderate heat, add sliced fennel bulb, leeks and carrot and cook for 5 minutes or until soft but not coloured. Add flour and mustard, mix well and cook for a further 2 minutes. Gradually pour in milk and cream and bring to the boil, stirring constantly. Cook for at least 1 minute.

  3. Add seafood, lemon juice, spinach and 2 tbsp chopped fennel tips and return just to the boil. Spoon mixture into prepared dish immediately.

  4. Melt extra 20g butter. Place 2 sheets of filo on the bench and brush with butter. Top with remaining sheets. Cut in half into two squares. Place one square on top of seafood mixture and brush with butter, top with remaining pastry square, brush with butter and sprinkle with fennel seeds. Tuck in the excess pastry.

  5. Place pie on a baking tray and bake for 20 mins or until the pastry is golden brown. Allow to rest for 5 mins before serving.

 

Mushy Peas

  • 40 g butter
  • 1 medium brown onion
  • 80 ml white wine
  • 500 g frozen peas
  • salt

  1. Fry onion in butter until soft

  2. Add wine and pease with a dash of salt

  3. Simmer for 10 minutes then roughly blend

Summer Fruit Crostata

Here it uses blackberries, cherries and peaches but any of the summer fruit range would work well.

  • ¾ c all purpose flour (divide 95g of it, plus you need more for dusting and then another 2tbsp)
  • ¾ c whole wheat flour
  • ½ tsp kosher salt
  • 6 tbsp unsalted butter (cubed and chilled)
  • 3 tbsp cold water
  • 170 g blackberries (halved)
  • 170 g pitted cherries
  • 170 g peach (thinly sliced)
  • ¼ c sugar (plus more for sprinkling)
  • 1 large egg (beaten)

  1. Make the crust: In a large bowl, mix together ¾c all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter (or your hands) work it into the flour until only pea-sized pieces remain. continue working with your hands until the dough is shaggy.

  2. Add the water, starting with 3 tbsp and mix until the dough is moist enough to hold together. Add more water as needed, 1 tbsp at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes

  3. Preheat the oven to 190°c. Line a baking sheet with baking paper.

  4. While the dough is resting, make the filling: In a medium bowl, combine the fruit, sugar and remaining 2 tbsp of flour. Toss to coat the fruit.

  5. Assemble the crostata: on a lightly floured surface, roll the dough out to a 30cm wide circle, about 3mm thick. Transfer the dough to the prepared baking sheet.

  6. Spoon the fruit filling into the centre of the dough, leaving a 5cm border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.

  7. Bake for 45-50 mins until the crust is golden brown.

  8. Let it cool for 10-15 mins before slicing and serving.

 

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Wendy

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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