My take on her fish pie. Hers was much heavier, with tons of
butter and cream.
2 lbs cod filets, skin removed
2 tablespoons butter
4 shallots, thinly sliced
2 tablespoons plain flour
2 cup milk
2 cup cream
1 tablespoon horseradish
2 tablespoons chopped parsley
salt & pepper to taste
12 cherry tomatoes
4 thick slices of white bread, torn
2 tablespoons butter, melted
I so loved this dish growing up, it was one of my favorites.
Always serve with a sweet mustard.
1 side of the best quality wild salmon, skin left on
1 large bunch dill, chopped finely
2 tablespoons pink peppercorns left whole
rind of one lemon
2 cup white sugar
2 cup Maldon salt
3 tablespoons cognac or vodka
1. Mix dill, lemon rind, peppercorns, sugar, and salt in a bowl.
2. Lay salmon out on a flat dish and press mixture onto the
fish, patting it down firmly as you go.
3. Slowly pour the liquor
over the fish, then cover with plastic wrap.
4. Place in the
fridge for 48 hours, turning every 12 hours.
5. Slice thinly and
serve with sweet mustard.
1. Preheat the oven to 390ºF. 2. Put water in a large pot and
bring to a boil.
3. Add the fish and turn the heat down. It
should be just below the boiling point.
4. Let the fish simmer
for 6 minutes.
5. Take it out and flake.
6. Melt the butter in a
large pot and add the shallots.
7. Sauté until soft.
8. Stir in the
9. Add milk and cream and stir until there are no lumps
of flour left.
10. Add horseradish and fish.
11. Season with salt
12. Stir in tomatoes.
13. Spoon the mixture into
a greased, ovenproof dish and sprinkle with bread bits.
Pour the butter over and bake until golden.
*Serve warm with potatoes and carrots.
Pasta with Smoked Salmon, Capers, & Lemon
This is such an easy dish, I can still remember her making this
one. It was my favorite home-from-school dish.
8 oz smoked salmon, in pieces
4 cup olive oil
juice from 1 lemon
3 tablespoon capers
grated zest from 1 lemon
1 pound pasta, any kind
salt to taste
1. Mix together smoked salmon, oil, lemon juice, capers,
parsley, and lemon zest in a large bowl.
2. Cook pasta
al dente in salted water. Drain and add to the bowl.
well and serve.