| Thursday, April 20, 2017 |
Winter in Maine means some raw, windy, bone chilling days. They just make you want to curl-up with a book and a cozy quilt.
Of course, after filling your belly with soothing comfort-food!
is ReginaSpices take on an English Fish Pie (fish, white sauce, mashed
potatoes, and cheese) the perfect comfort-food for those blustery winter
the traditional English Fish Pie I’ve added a healthy dollop of
ReginaSpices: for Seafood & Chowder spice blend—a fragrant mix of
thyme, fennel, lemon zest, with just a touch of chili and sea salt. It
adds the perfect amount of herb-y savory-ness without over powering the
delicate nature of the haddock. Learn more about for Seafood & Chowder here
Maine Haddock Pie
- 2lb Fresh Haddock (or any white fish or chowder mix)
- 1 ½ Cups Fish Stock or Clam Juice
- 1 ½ Cups Milk
- 1 Leek, sliced
- 2 TBL Butter
- 2 TBL ReginaSpices: for Seafood & Chowder
- 2 TBL All-Purpose Flour
- Salt and Pepper, to taste
- 4ish Cups Mashed Potatoes
- Grated Cheddar Cheese, to taste
Pre-heat oven to 350°
milk and fish stock into a large saucepan, bring to a light simmer. Add
fish, return to a simmer and gently poach until the fish is cooked
(5-7min). Remove fish, set aside. Set aside the milk/stock mixture.
the butter in a medium saucepan over medium heat, add the for Seafood
& Chowder seasoning. Stir and let cook for 30 seconds. Mix in the
sliced leek, cook until the leek is soft. Sprinkle in the flour,
stirring as you sprinkle to avoid clumps. Keep stirring and scraping the
bottom of the pan—while allowing the flour cook for 1-2mins. Add the
milk/stock to the leek/flour mixture, one laddleful at a time; stirring
constantly; as each ladle of milk/stock is fully incorporated add another
until all the milk/stock is added. Remember to keep stirring. Adding the
milk/stock slowly like this ensures a nice thick sauce.
Taste and adjust salt and pepper.
an oven-proof dish, place about a cup of sauce in the bottom, and then
add the fish. Add the remaining sauce—you may not need all the sauce,
the mashed potatoes go on top and if there’s too much sauce it will
spill-over (I over-sauced and it created a bit of a mess!).
a thick layer of mashed potatoes on top of the fish mixture. Smooth the
mashed potatoes with a fork. Then sprinkle the grated cheddar cheese on
Bake for about 30 mins or until it’s browned the way you like it!