odyssey4me/recipe-thatched_fish_pie.txt

## recipe-thatched_fish_pie.txt
Serves: 2

Ingredients:
- 300ml skimmed milk
- 1 bay leaf
- 280-300g haddock fillets
- 1 leek
- 1 garlic clove
- a punnet of baby leaf spinach
- 1 tbsp cornflour
- 1/2 a celeriac
- a handful of chervil

Kitchen items:
- 2 tbsp cold water
- sea salt
- freshly ground black pepper
- 1 tbsp olive oil
- measuring jug
- deep frying pan, or wok, with lid
- fine metal sieve
- kitchen paper
- ovenproof dish

Cooking method:
 1. Pour 300ml skimmed milk into a deep frying pan/wok. Add a bay leaf and the haddock fillets. Pop on the lid. Bring to a gentle boil. Turn the heat down to low. Gently simmer for 2-3 minutes until the haddock is opaque.
 2. Lift the haddock out of the pan. Pop on a plate. Flake with a fork and place to one side. Strain the milk into a jug or bowl through a fine metal sieve. Wipe the pan clean. Heat your oven to 180C/Fan160C/Gas4.
 3. Trim the leek, rinse it and thinly slice it. Peel and grate/crush the garlic clove. Rinse the baby leaf spinach. Rinse and halve the cherry tomatoes.
 4. Add the leeks to the frying pan/wok with 2tbsp cold water. Cook over low heat for 5 mins until the leek is soft. If it looks like it might burn, add a splash of water.
 5. Add the garlic to the pan. Cook and stir for 1 min. Measure out 1 tbsp cornflour and add it to the pan. Cook and stir for 1 min. Slowly pour in the milk, stirring while you add it until you have a smooth sauce. Simmer for 2 mins.
 6. Stire the spinach into the sauce so that it wilts. Add the cherry tomatoes and fish. Spoon into the ovenproof dish.
 7. Rinse the celeriac, halve it and peel the half you'll be using. Coarsley grate it.
 8. Rinse the chervil, pat it dry and chop it up.
 9. Mix the celeriac, chervil and 1 tbsp of olive oil. Add some salt and pepper.
10. Spread the celeriac mix over the top of the fish mix and bake in the oven for 30-35 mins until the pie is lightly golden and bubbling. Serve immediately.

Tip: You can split the pie into two if you have two ovenproof dishes of an appropriate size. If you're cooking them at the same time, then do it for the same timeframe - otherwise check the pie after 15-20 mins.
	Serves: 2

	Ingredients:
	- 300ml skimmed milk
	- 1 bay leaf
	- 280-300g haddock fillets
	- 1 leek
	- 1 garlic clove
	- a punnet of baby leaf spinach
	- 1 tbsp cornflour
	- 1/2 a celeriac
	- a handful of chervil

	Kitchen items:
	- 2 tbsp cold water
	- sea salt
	- freshly ground black pepper
	- 1 tbsp olive oil
	- measuring jug
	- deep frying pan, or wok, with lid
	- fine metal sieve
	- kitchen paper
	- ovenproof dish

	Cooking method:
	1. Pour 300ml skimmed milk into a deep frying pan/wok. Add a bay leaf and the haddock fillets. Pop on the lid. Bring to a gentle boil. Turn the heat down to low. Gently simmer for 2-3 minutes until the haddock is opaque.
	2. Lift the haddock out of the pan. Pop on a plate. Flake with a fork and place to one side. Strain the milk into a jug or bowl through a fine metal sieve. Wipe the pan clean. Heat your oven to 180C/Fan160C/Gas4.
	3. Trim the leek, rinse it and thinly slice it. Peel and grate/crush the garlic clove. Rinse the baby leaf spinach. Rinse and halve the cherry tomatoes.
	4. Add the leeks to the frying pan/wok with 2tbsp cold water. Cook over low heat for 5 mins until the leek is soft. If it looks like it might burn, add a splash of water.
	5. Add the garlic to the pan. Cook and stir for 1 min. Measure out 1 tbsp cornflour and add it to the pan. Cook and stir for 1 min. Slowly pour in the milk, stirring while you add it until you have a smooth sauce. Simmer for 2 mins.
	6. Stire the spinach into the sauce so that it wilts. Add the cherry tomatoes and fish. Spoon into the ovenproof dish.
	7. Rinse the celeriac, halve it and peel the half you'll be using. Coarsley grate it.
	8. Rinse the chervil, pat it dry and chop it up.
	9. Mix the celeriac, chervil and 1 tbsp of olive oil. Add some salt and pepper.
	10. Spread the celeriac mix over the top of the fish mix and bake in the oven for 30-35 mins until the pie is lightly golden and bubbling. Serve immediately.

	Tip: You can split the pie into two if you have two ovenproof dishes of an appropriate size. If you're cooking them at the same time, then do it for the same timeframe - otherwise check the pie after 15-20 mins.