Celery And Celeriac Fish Pie
Celery And Celeriac Fish Pie

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, celery and celeriac fish pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Celery And Celeriac Fish Pie Brian Langsdon. A simple celeriac topped fish pie recipe that's super cozy and quick and easy to prepare. It's perfect to be portioned into ramekins and frozen for quick toddler meals or cook in a big dish for the perfect family supper.

Celery And Celeriac Fish Pie is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Celery And Celeriac Fish Pie is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook celery and celeriac fish pie using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Celery And Celeriac Fish Pie:
  1. Get 1 head Celery
  2. Make ready 1 1/2 Celeriac
  3. Prepare 1 Onion
  4. Make ready 4 clove Garlic
  5. Prepare 1 Avocado
  6. Get 125 grams Creme Fraiche
  7. Take 1 pints Chicken stock
  8. Take 2 Cod fillets
  9. Take 2 Smoked haddock fillets
  10. Get 60 grams Green beans - chopped
  11. Take 20 grams Parsley
  12. Take to taste Black pepper
  13. Make ready 1 Lemon

While the mash is cooking, melt the vegan margarine in a pan on a medium heat and mix in flour. Add the almond milk a little at a time, whisking to get rid of any lumps. Top fish mixture with potato and celeriac mash; brush top liberally with melted butter. Place dish on an oven tray.

Instructions to make Celery And Celeriac Fish Pie:
  1. Pre-heat oven to 200C
  2. Finely chop the onion, garlic and celery
  3. Cook onion and celery in a shallow pan, over a moderate heat, until softened. Add garlic and continue to cook on gentle heat
  4. Chop avocado and add to the pan
  5. Add stock and creme fraiche. Bring to boil and simmer for 5 minutes
  6. Finely slice approximately 2/3 of the celeriac and put to the side. Finely chop the remainder and add to the pan. Continue to simmer for a further 5 minutes
  7. Add the zest and half the juice from lemon.
  8. Remove from the heat. Using a liquidiser or hand blender, blend until smooth and put to one side. (At this stage, it makes a great soup!)
  9. Chop the fillets into smallish cubes (roughly 3-4cm)
  10. Pour 1/2 the 'soup' into an oven proof dish. Add the green beans and fish then pour over the remaining sauce.
  11. Arrange sliced celeriac over the top and pour the remaining juice from the lemon over the celeriac.
  12. Great the cheese over the top and Add a few twists of black pepper. Place on middle shelf of oven. Cook for approximately 40 minutes.
  13. Garnish with celery leaf and a few sprigs of parsley

Julia Child's Celery Root Remoulade might be the most famous use of celeriac. Use a slotted spoon to lift the fish from the milk and set aside. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. For the pie filling, add the leeks and cook, covered, until soft.

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