“I’m a fan of Mark Hix’s London restaurant, but the fish pie served at his Dorset restaurant, Hix Oyster & Fish House, is a family favourite. I would love the recipe.”
Helen Brookes, Maidenhead, England
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Lettuce heart and herb salad
Method
Main
1.Place potato in a large saucepan, cover with cold water, bring to the simmer over medium heat and cook until tender (20-30 minutes). Drain well, return to pan, mash, add milk, mix until smooth, season to taste and set aside.
2.Meanwhile, preheat oven to 180C. Bring stock and vermouth to the simmer in a large saucepan, add onion and fennel and simmer until tender (6-7 minutes). Add all fish and prawns, simmer for 2 minutes, drain (reserve 700ml stock) and set aside.
3.Melt butter in a saucepan over medium heat, add flour, stir until sandy-coloured (1-2 minutes), add reserved stock a little at a time, stirring continuously, then stir occasionally until reduced to a sauce consistency (15-20 minutes). Add cream and reduce until thick (10-12 minutes). Add mustard and anchovy, stir to combine, season to taste and cool slightly. Stir in herbs and fish and divide mixture among six 400ml ovenproof baking dishes. Top with potato, scatter with breadcrumbs and parmesan and bake until golden and warmed through (25-30 minutes).
4.Meanwhile, for lettuce heart and herb salad, combine lettuce and herbs in a large bowl. Whisk oil, vinegar and mustard in a separate bowl, season to taste, drizzle over lettuce and herbs and toss to combine. Serve with fish pies.
Tewksebury mustard, a blend of mustard and horseradish, gives a truly British taste to dressings. If it’s unavailable, substitute 1 tbsp jarred horseradish and 1 tbsp Dijon mustard.
This recipe is from the June 2012 issue of
.
Notes