Golden wonders: Warming fish pie and zingy lemon tart recipes
TRIED-AND-TESTED tips from Saturday magazine's celebrity chef Aldo Zilli for making pies and pastries
1. Peel the shells from the prawns or shrimps. Put the shells in a saucepan with the milk, onion, bay leaf and peppercorns. Bring to the boil then lower the heat and simmer for 10 minutes. Turn off the heat and set aside to infuse. 2. Lay the white and smoked fish fillets, skin side up, in a roasting pan. Strain the infused milk into the pan and simmer on the hob for 5-7 minutes until the fish is just opaque. Lift the fillets out of the milk and transfer to a plate. When the fillets are cool enough to handle, pull off the skin and flake the fish into large pieces, removing any bones. Transfer to a large bowl and add the shelled prawns or shrimps. 3. Melt the butter in a small saucepan set over medium heat, stir in the flour and gradually add the flavoured milk from the roasting pan. Whisk well and simmer gently for 15 minutes until thick and a little reduced. Taste and season with salt and pepper. Stir in the parsley and pour the sauce over the fish. Carefully mix everything together, then transfer the mixture to the pie dish and leave to cool. 4. For the mash, preheat the oven 180?C/350?F/Gas Mark 4. Boil the potatoes in salted water until soft, drain well and mash. Beat in the saffron and its soaking water, butter, milk and dill. 5. When the fish mixture is cold, spoon over the golden mash, piling it up on top. Bake in the preheated oven for 30-40 minutes. Serve immediately. 1. Preheat the oven to 190?C/375?F/Gas Mark 5. 2. To make the pastry, put the flour, ground almonds and sugar in a large bowl and stir until evenly mixed. Add the butter and rub it into the mixture with your fingertips until the texture resembles breadcrumbs. Add the egg yolk then mix and knead until the dough binds together into a tight, smooth ball. 3. Wrap the dough in cling film and refrigerate for about 30 minutes. Remove from the refrigerator and stand at room temperature for 10-15 minutes before using. 4. On a lightly floured surface, roll out the pastry to form a 3mm thick 30cm circle. Drape the pastry over a rolling pin and carefully transfer it to the tart pan. Gently mould the pastry into the base and sides. With a sharp knife, trim the top edge. Prick the base in a few places with a fork and line the tart case with a sheet of baking parchment. 5. Fill the tart case with baking beans and bake blind in the preheated oven for 15-20 minutes. Take out of the oven, remove the baking parchment and beans and return the tart case to the oven for 5 minutes to lightly colour the pastry. Reduce the temperature to 180?C/350?F/Gas Mark 4. 6. To make the filling, put the eggs, egg yolk, sugar, cream and lemon zest and juice into a large bowl. Lightly whisk, then transfer to a saucepan set over low-medium heat. Heat gently, stirring, until it starts to thicken. 7. Put the tart pan on a baking sheet and pour the filling into the case. Bake for 15 minutes. Allow to cool before removing from the tart pan. 8. Dust with icing sugar to serve. Aldo’s tip: “Pre-cook tart cases by baking blind – line the raw pastry case, add baking beans and bake. This stops pastry becoming soggy when you add the filling.” Classic fish pie
English
Main course
Ingredients
Ingredients:
For the saffron and dill mash:
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Tarte Au Citron
French
Pastries
Ingredients
For the paté sablée:
For the filling:
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