Just about haddock with lockdown

If the current situation is making you feel like you’re drifting off course a tad, then feel free to use this seafood and saffron pie together with these sounds to help bring you back to shore.

Like lasagne and shepherd’s pie, this seafood ensemble only gets tastier as time goes on. Making the base a day in advance also pays dividends, as all the flavours get extra time to infuse into the creamy filling.

[Julia Jacklin – Don’t Know How to Keep Loving you, Transgressive Records, 2019]
[HNNY – So, Self-released, 2020]

Shopping list (serves 6)
Cooked mussels x 150g
Crayfish tails x 80g
Smoked haddock x 300g
Large leek (very finely chopped) x 1
Echallion shallot or small white onion (very finely chopped) x 1
Medium cauliflower (leaves removed & chopped into 6 pieces) x 1
Medium potatoes (peeled & quartered) x 4
Fresh chives (finely chopped) x 1 large handful
Fresh dill (finely chopped) x 1 large handful
Saffron strands x 2 pinches
Smoked paprika x 2 tsp
Milk x 400ml
Cream cheese x 180g
Unsalted butter x 50g

Start by frying your shallot and leek on a medium heat with your butter. Season well, and cook until soft. Add in your milk and cream cheese. Mix well and continue to heat gently until just starting to boil. Turn off the heat, then add your seafood, dill, saffron and paprika before seasoning well.

Pour into an oven-proof dish. Cover and leave to chill overnight if possible.

When the time arrives, set your oven to 220 degrees celsius (200 fan).

Par boil your potatoes and cauliflower in some well-salted water for around 15-20 minutes until soft. Allow both to cool on some kitchen paper for 15 minutes. Blitz the cauliflower into a smooth purée, and add to the potatoes. Mash both together with a knob of butter and the chives. Once no lumps remain, you can begin spreading the mixture evenly on top of your base.

Place into your hot oven for 30 minutes.

Allow to rest for 15 minutes before serving.


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