The Anonymous Widower

Cinty’s French Fish Pie

Because this recipe from Lindsey Bareham is so good and very quick, I’m putting the pictures up from when I made two on Friday; one for my supper and one for the fridge and later.

I first took 400 g. of trimmed leeks, halved them lengthways and made an attempt to slice them into thin half moons, before I rinsed and drained them. Note that as with all Lindsey Bareham’s recipes it’s based on the standard sizes of packs you get in Waitrose.  So it’s 400 g because that’s the size of their packs of trimmed leeks.

A friend has said that she has a problem with leeks. But no matter, as the original recipe also specified the use of fennel!

400 g Of Prepared Leeks

400 g Of Prepared Leeks

At this point I put my oven on to 200°C.

I then melted 20 g of  butter in my Le Creuset shallow casserole and stirred in the leeks, seasoning with salt and pepper. I covered and cooked them for 8-15 minutes, giving the occasional stir, until they were tender or in my case looked like the algae you get on ponds.

Cooking The Leeks

Cooking The Leeks

I then added 75 ml of dry white wine and simmered briskly, uncovered, until it was just juicy and not wet.

Juicy Not Wet Leeks

Juicy Not Wet Leeks

The leeks were then put into two 0.6 litre Le Creuset dishes, which I find make the ideal size pies for one.

Leeks In Le Creuset Dishes

Leeks In Le Creuset Dishes

And a piece of haddock was carefully placed on top. A tip here is to go a fishmonger, who sells square fish! As I got mine in a packet from Waitrose, they were a bit fish-shaped and didn’t fit too well.

Fish On The Leeks

Fish On The Leeks

The fish was in turn covered with crème fraiche. I used about 150 ml per pie and just spread it with a trowel like you would Artex.

After Adding The Creme Fraiche

After Adding The Creme Fraiche

It was then covered with a mixture of breadcrumbs mixed with parmesan. I actually used a couple of slices of Genius bread, which I decrusted sand then pulverised with the parmesan in my Little Chopper. Here’s the one I kept for later, just before I wrapped it in clingfilm.

A Pie Ready For The Oven

A Pie Ready For The Oven

The other was in the oven for thirty minutes and came out a lovely shade of brown, which I forgot to photograph at the time.  This picture shows it on my plate, just before I ate it.

A Pie Ready For The Stomach

A Pie Ready For The Stomach

It was delicious and the great thing about this recipe, is that there is only a little washing up to do! So if like me, you have to do it yourself, It’s not too much of a problem.

March 9, 2014 - Posted by | Food | , , , ,

4 Comments »

  1. looks like it’ll be good!

    Comment by mealsandreels | March 9, 2014 | Reply

    • It took me some time to write, so make sure you read the latest copy. It just gives detailed instructions on how to do the creme fraiche.

      Comment by AnonW | March 9, 2014 | Reply

  2. […] Perhaps the most interesting thing is the topping. I just took two slices of Genius soft brown sliced loaf, took off the crusts and then blitzed them in my Little Chopper with a couple of table-spoonfuls of finely grated parmesan. Simple, efficient and perfect every time! I use the same topping in Cinty’s fish pie. […]

    Pingback by Celery, Ham And Spinach Gratin « The Anonymous Widower | April 13, 2014 | Reply

  3. […] recipes I use, like Cinty’s French Fish Pie are what I could call serial cooking, in that they are a series of tasks. That recipe also has the […]

    Pingback by An Experiment In Serial Cooking « The Anonymous Widower | November 13, 2014 | Reply


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