Difference between revisions of "Fish pie (SV)"
From Cookipedia
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− | |title=Fish pie, a sous vide recipe | + | |title=Fish pie, a sous vide recipe |
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− | |keywords= | + | |keywords=#potatoes #fish #parsleysauce #butter #prawns #salmon #thermomix #smokedhaddock #vegetables #kingprawns #salad |
+ | |hashtagrev=032020 | ||
|description=The fish and potatoes are cooked sous-vide and finished in the oven. It contains parsley sauce which can be made conventionally or in a Thermomix | |description=The fish and potatoes are cooked sous-vide and finished in the oven. It contains parsley sauce which can be made conventionally or in a Thermomix | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 1619 | ||
+ | |PortionCalories = 404 | ||
|DatePublished=13th November 2013 | |DatePublished=13th November 2013 | ||
− | |Author= | + | |Author = JuliaBalbilla |
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 2 hours, 30 minutes | |CookTime = 2 hours, 30 minutes | ||
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| 1kg [[Potatoes|potatoes]], peeled and cut into 25mm slices | | 1kg [[Potatoes|potatoes]], peeled and cut into 25mm slices | ||
− | | [[Butter]] | + | | 20 g [[Butter]] |
| 250g firm [[white fish]], such as [[Hake|hake]], [[Pollack|pollack]], [[Monkfish|monkfish]] or [[Basa|basa]] | | 250g firm [[white fish]], such as [[Hake|hake]], [[Pollack|pollack]], [[Monkfish|monkfish]] or [[Basa|basa]] | ||
| 300g [[Salmon|salmon]] or [[Smoked haddock|smoked haddock]] | | 300g [[Salmon|salmon]] or [[Smoked haddock|smoked haddock]] | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
[[Category:Molecular gastronomy recipes]] | [[Category:Molecular gastronomy recipes]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#potatoes #fish #parsleysauce #butter #prawns #salmon #thermomix #smokedhaddock #vegetables #kingprawns #salad </code><!-- /footer_hashtags --> |
Revision as of 17:37, 8 July 2016
The fish and potatoes are cooked sous-vide and finished in the oven. It contains parsley sauce which can be made conventionally or in a Thermomix.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg potatoes, peeled and cut into 25mm slices
- 20 g Butter
- 250g firm white fish, such as hake, pollack, monkfish or basa
- 300g salmon or smoked haddock
- 200g king prawns, peeled
- 1 quantity Thermomix parsley sauce or conventional parsley sauce
Mise en place
- Preheat the water bath to 84°C (183.2°F)
Method
- Put the potatoes in a vacuum packing pouch and smear butter over them.
- Vacuum and seal.
- Place in the water bath and cook leave for 1-2 hours or up to a maximum of 4.
- Cool the water to 62°C (143.6°F) by removing some of the water and adding ice cubes or cold water, leaving the potatoes in the bath.
- In the meantime, vacuum pack the fish in separate pouches and add to the water bath once it has reached 62°C (143.6°F).
- After 30 minutes, remove the prawns, after a further 5-10 minutes remove the which fish and finally the salmon after a further 10 minutes.
- Also remove the potatoes.
- Place the pouches in s sink or bowls of iced water so that they can cool as soon as possible.
- In the meantime, make the parsley sauce using the conventional method or with a Thermomix.
- Once the fish and potatoes are cool, remove them from the pouches.
- Chop the fish into chunks and mix with the prawns.
- Place in a baking dish and pour over the parsley sauce.
- Mash the potatoes, adding extra butter and a little milk if desired.
- Spread it over the fish mixture, dot with butter and bake at 200°C (392°F) for 30-40 minutes.
Serving suggestions
Serve with salad or vegetables
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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#potatoes #fish #parsleysauce #butter #prawns #salmon #thermomix #smokedhaddock #vegetables #kingprawns #salad
https://www.cookipedia.co.uk/recipes_wiki/Fish_pie_(SV)