The final edition to Italian pie week in the TTI kitchen, is this gorgeous cod and mushroom pie. Inspired by a recipe found in the classic Silver Spoon cookbook, it has flavours nodding to seasonal Autumn/winter ingredients. I even had the time to make the shortcrust pastry by scratch but the pre-rolled type is just as good to use.
[ingredients title=”Ingredients (4-6 people)”]
- 500g shortcrust pastry
- 1 onion, cut in half
- 2 cloves
- 500ml white wine
- 500ml water
- 4 cod fillets, skinned
- Dry herbs (marjoram, thyme and parsley)
- 500g chestnut mushrooms, sliced
- 75g Butter (50g for bechamel, 25g for mushrooms)
- 50g Flour
- 250ml milk
- 100g gruyere, grated
- 2 eggs, lightly beaten
- Stud each half of the onion with a clove and place in a pan with the wine and water. Bring to the boil.
- Add the slices of cod to the pan and cook on a low heat for 20 minutes.
- Then remove the fish with a fish slice, and season with the mix of dry herbs and salt and pepper.
- Bring the stock to the boil again and reduce. Then take off the heat and set a side 250ml for the béchamel.
- In another pan, fry the mushrooms in butter for about 10 minutes. Set aside
- Next, make the béchamel by melting 50g of butter and adding the flour, whisking until you get a roux. Then pour the fish stock and then the milk. Keep on whisking until you get a thick consistency.
- Then add to the bechamel, the mushrooms, gruyere, beaten eggs. Season with salt and pepper.
- Line a buttered pie tin with the short crust pastry, blind bake for 15 minutes. (If you use the bought pre-rolled type, you don’t have blind bake).
- Then, flake the cod and spread evenly over the base of the tin. Then pour the mushroom cheesy béchamel on top.
- Bake in the oven for 40 minutes until the top is nicely browned
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