Steps to Make Speedy Celery And Celeriac Fish Pie

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, celery and celeriac fish pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Swap the potato for celeriac for a deliciously light fish pie. Sophie Dahl's brilliant fish pie with celeriac mash. Jamie Oliver says 'Sophie has a great style of cooking and recipes that you really want to eat'. A brilliant salmon and cod fish pie recipe with a flavoursome mash topping made with celeriac, or celery root.

Celery And Celeriac Fish Pie is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Celery And Celeriac Fish Pie is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Get 1 1/2 Celeriac
3. Take 1 Onion
4. Prepare 4 clove Garlic
5. Get 1 Avocado
6. Prepare 125 grams Creme Fraiche
7. Prepare 1 pints Chicken stock
8. Get 2 Cod fillets
9. Prepare 2 Smoked haddock fillets
10. Make ready 60 grams Green beans - chopped
11. Make ready 20 grams Parsley
12. Take to taste Black pepper
13. Make ready 1 Lemon

Anna Jones' amazing garlicky pie is a perfect winter centrepiece for Sunday lunch, and is even special enough for Christmas. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.

Steps 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

Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Celery and celeriac are basically the same plant, Apium graveolens, with celeriac being a variety cultivated for its root rather than for its stalks (var. rapaceum). They both have the taste of celery, although many people find celeriac to be earthier and more intense. Recipe: Fish pie with a celeriac crust

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