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450 gr smoked haddock
1 onion, quartered
1 tsp all spice berries
2 bay leaves (or 1 large)
3 hard boiled eggs, chopped
2 ½ cups milk
2 ½ cups grated cheddar cheese
4 Tblsp butter
4 Tblsp flour
½ tsp nutmeg
1 tsp black pepper
1 tsp dill
1 tsp parsley
¼ tsp cayenne pepper
Sheet puff pastry
1 egg beaten, with a splash of milk
3 medium sized ramekins
Bring the milk, onion, berries, cloves and bay leaves to a boil.
Add the haddock turn down the heat and simmer for 8 to 10 minutes.
Remove the haddock.
Strain the milk through a sieve into a jug and discard the onion, berries and cloves.
Flake the haddock and mix with the chopped egg, Season with the dill, parsley and cayenne pepper.
In a clean pot melt the butter, add the flour to make a roux.
Add the strained milk and stir until thickened.
Add the black pepper and nutmeg.
Add the cheese and stir till cheese melted.
Preheat oven to 180 degrees. Mix with the haddock and egg mixture and spoon into the ramekins.
Roll out the puff pastry and cut out to size the top of the ramekins.
Wet the tops of the ramekins before you put the pastry on so that they stick.
Using the sharp tip of a knife make a few tiny slits on the top.
Brush with egg wash and bake for for 20 -25 minutes until golden.
With the help of recipes from Rochelle Kearns and Es Slabs I managed to combine their two recipes and come up with my HADDOCK POT PIE and held my breathe.
The ‘pots’ came back empty.
They were huge so I couldn’t quite empty mine.
Own creation, prepared, tried and tested by: Melanie Kramar