Ingredients with Measurements:
- 2 smoked bloater fish, filleted and skin removed
- 4 large potatoes, peeled and sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Oven-safe dish
- Potato peeler
- Chef's knife
- Cutting board
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, boil the sliced potatoes for 10 minutes or until tender. Drain and set aside.
3. In the same saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
4. Add the flour and whisk until combined. Gradually pour in the milk while whisking constantly until the mixture thickens.
5. Add the dried thyme, salt, and pepper to the sauce and stir well.
6. Flake the smoked bloater fish into the sauce and stir gently to combine.
7. In an oven-safe dish, layer the boiled potatoes and the fish sauce until all the ingredients are used up.
8. Bake the pie in the preheated oven for 25-30 minutes or until the top is golden brown.
9. Serve hot with your favorite side dish.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350 per serving
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 80mg
- Sodium: 400mg
- Total carbohydrates: 34g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 25g
Substitutions for ingredients:
- Smoked bloater fish can be substituted with any smoked fish of your choice.
- Dried thyme can be substituted with any dried herb of your choice.
- Milk can be substituted with any plant-based milk of your choice.
Variations:
- Add chopped vegetables such as carrots, peas, or corn to the fish sauce for added nutrition and flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add grated cheese on top of the pie before baking for a cheesy version.
Tips and tricks:
- Make sure to remove all the bones from the smoked bloater fish before flaking it into the sauce.
- Use a whisk to ensure a smooth and creamy sauce.
- You can prepare the pie ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie on a large platter and garnish with fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives
- Lemon wedges
Pairings:
- Serve the pie with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted vegetables
- Mashed sweet potatoes
- Green beans
Troubleshooting advice:
- If the sauce is too thick, add more milk until desired consistency is reached.
- If the top of the pie is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to cook the pie until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bloater fish is a type of herring that has been smoked and salted. It was a popular food in England during the 19th and early 20th centuries.
Flavor profiles:
- Smoky, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Taste: Savory, Rich, Smoky, Comforting