Scallop and Mushroom Pie|
Scallops have a delicate flavour and pleasant texture
which blends well with the haddock. the sliced corals add colour
to the dish, which in Ireland is usually baked and served in the
individual scallop shells. Here an oven-proof dish is used.
INGREDIENTS: Scallops - 4, Haddock fillets - 450g (1 lb) skinned, bones discarded and cut into chunks, Bay leaf - 1, Black peppercorns - 6 m Onion - 1 small finely choppedm Milk - 450 ml, Potatoes - 700g cooked, Butter - 65 g (2 oz), Mushrooms - 110g (4 oz) sliced, Plain flour - 25 g (1 oz), Dry sherry - 4 tbsp, Single cream - 2 tbsp, Fresh parsley - chopped for garnish.
COOKING:1. Pre-heat oven to 180C / 350F / Gas 4.
2. If necessary, remove and discard the tough white
'muscle' from each scallop. Separate the red
corals from the scallops, then cut the white part into
fairly thick slices.
3. Put the sliced scallops and the haddock in a medium
saucepan with the bay leaf, peppercorns, onion and 300 ml
of the milk. Simmer gently for 10-15 minutes,
until tender. Five minutes before the end of cooking
time, add the corals.
3. Meanwhile, mash the potatoes with the rest of the milk
and 25g (1 oz) of the butter. Drain the haddock and
scallops, reserving the milk.
4. Melt 25g (1 oz) of the butter in another saucepan and fry
the mushrooms for 2 minutes. Stir in the flour and cook
for 1 minute. Remove from the heat and gradually stir in
the reserved milk. Bring to a boil, stirring
constantly, then simmer for 2-3 minutes until thick and
smooth. Add the sherry, cream and the haddock and
scallops and mix well.
5. Turn into an ovenproof serving dish, cover with the
mashed potatoes and dot with the remaining butter. Bake
for 20 minutes or until the top is brown. Sprinkle with
parsley to garnish.