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Baked fish 'n chips

Try a wintery version of fish and chips for instant gratification.

Neil Perry
Neil Perry

Smoked haddock and new potato pie.
Smoked haddock and new potato pie.Supplied

The smoked haddock and new potato pie needs nothing more than the simplest green salad served alongside, dressed only with lemon juice, extra virgin olive oil and salt.

SMOKED HADDOCK AND NEW POTATO PIE

450g smoked haddock fillet

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2 cups milk

2 bay leaves

1 small brown onion, peeled, quartered

4 cloves

3 medium new potatoes

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butter, for greasing

1 1/2 tbsp cornflour

1/4 cup double cream

2 tbsp chopped chervil

sea salt and freshly ground black pepper

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Serves 4

Preheat over to 200°C.

Place haddock and bay leaves in a large deep frying pan and pour over the milk.

Stud onion with cloves and place in pan with the fish. Cover, bring to the boil and then simmer for 10-12 minutes or until the fish starts to flake. Remove the fish with a slotted spoon and set aside to cool.

Strain liquid from the pan into a saucepan and set aside.

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Cut potatoes into fine slices, leaving skins on. Blanch potatoes in a large saucepan of lightly salted water for 5 minutes. Drain.

Grease base and sides of a 1.2 litre ovenproof dish with butter. Using your hands, carefully flake the fish.

Reheat milk in the saucepan. Mix cornflour with a little water to form a paste and stir in cream and chervil. Add to the milk in the pan and cook, stirring constantly until thickened.

Arrange a third of the potatoes over the base of the dish and season. Lay half the fish over and repeat layering process, finishing with a layer of potatoes on top. Pour sauce over the top making sure that it sinks into the mixture.

Cover with foil and cook for 30 minutes. Remove foil and cook for another 10 minutes until golden on top.

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SPINACH AND FETA CAKES

3 medium désirée potatoes, peeled

2 egg yolks

1 tbsp plain flour

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1 long green shallot, finely chopped

2 tbsp parmesan cheese, finely grated

1/2 tsp sea salt

70g steamed spinach, well squeezed and chopped

100g feta, finely diced

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vegetable oil, for shallow frying

Makes 12

Add potatoes to a large pan of water, bring to the boil and cook until tender.

Dice potatoes, and combine with remaining ingredients (apart from vegetable oil) in bowl. Mix well, being careful not to mash.

Divide mixture into 12 and shape into small patties. Flatten each slightly.

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Heat oil in frying pan until sizzling, add spinach and feta potato cakes in batches and reduce heat slightly. Cook until golden on both sides. Repeat with remaining.

Drain well on absorbent paper and serve.

HOT TIPS

  • Feel free to use cavalo nero instead of spinach in the spinach and feta cakes. In fact, choose any large-leafed vegetables such as Swiss chard, or even beetroot leaves.
  • A fresh tomato salsa served alongside the spinach and feta cakes is beautiful, too.

SOMETHING TO DRINK

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CHABLIS
Chablis is one of one of Burgundy's great wines, producing a dry, steely mineral expression of chardonnay. Simonnet-Febvre Chablis Premier Cru Vaillons ($35) is a fine example of the region and goes well with the haddock pie.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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