Fish pie Duplicate recipe

Fish recipes  •  Seafood  •  Fish

Difficulty: 1/3 - Servings 4 people - Prep Time: 30 min - Cook time: 150 min

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Directions
1.

Prepare the dough: mix quickly the flour with the egg yolks, butter and a pinch of salt; gather the dough into a ball and let it rest for 30 minutes.

2.

Scrub well the mussels and clams, wash them repeatedly, put them on the fire in a large frying pan with a slice of onion, a little parsley and a pinch of pepper, and, as they opened, remove the clams from shells and keep them aside.

3.

Cook the shrimp for 5 minutes in boiling salted water, drain and peel them.
Bring to boil a large pot of water with 2 slices of lemon, the remaining onion, the carrot and celery pieces, a little parsley, salt and pepper.
Dip the fish (after it has been cleaned), let it cook for about 20 minutes, drain it, peel it, boned it and cut into pieces.

4.

Soak the mushrooms in warm water, drain, squeeze well and chop them. Flavor them in a saucepan with 20 g of butter, sprinkle with a little broth, simmer for about 10 minutes then add the wine, a pinch of salt and pepper, a little chopped parsley and finish cooking.

5.

Roll out the dough into a fillo dough of 2 or 3 millimeters thickness, line with this a buttered cake pan, prick the bottom with a fork, cover the dough with a sheet of waxed paper, put on the bottom of a handful of dried beans and cook in oven for about 20 minutes. Turn out and remove the beans and paper.

6.

Melt 30 g of butter in a saucepan, stir in the flour, dilute with warm milk, bring to boil and cook the bechamel sauce (never stop to stir) for a few minutes. Flavor to taste with pepper, add the nutmeg, then add the Parmesan cheese, egg yolks and the mushrooms with their cooking sauce.

7.

Stir, leave a little to thicken the sauce and pour a part on the bottom of the dough.
Overlie the mussels, clams, shrimp and the fish pieces, cover with the remaining sauce, sprinkle with the remaining butter in flakes then brown in the oven for 15 minutes.

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Inserted 04/03/2014

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