Introduction:
In my youth, I learned that sometimes the best things are found right under your nose. Nothing more true can be said when love and tastes are compared...and there is no finer food to be had than the Shire itself.
So what recipe shall I share in this book today? One that was prepared with love and inspiration. The Rushok Bog nestled near Needlehole is known for it's lush fish and exotic foods including a delicious slug and toad dish that I will later mention in this book!
But here, I offer a special recipe. A lovely hobbit named Akelay, famous for her catfish cakes had come to spend time with I and together, we learned to mix the best of both towns! A spice of Waymeet meets a dash of Needlehole and a family recipe becomes born anew! I present a Catfish Pie!
-Adrean Rumblebelly
Rushok Bog's Catfish Pie
Steps
675g (1 1/2 lb catfish fillets, skinned)
300ml (1/2 pint) cider bouquet of fresh herbs (parsley, thyme, bayleaf)
Salt and freshly ground black pepper
About 1 1/4 cups (10 fl oz) 300 ml of cream.
450 g (1 Ib) potatoes, diced
2 cloves garlic, crushed (optional)
2 medium leeks, finely chopped
1 1/3 cup (100 g) mushrooms, thinly sliced
1 quantity shortcrust pastry
1 egg, beaten, to glaze
1. Cook the catfish in the cider with the bouquet of herbs and seasoning to taste for 10 minutes.
2. Remove with a slotted spoon and flake the flesh, removing any bones.
3. Cook the diced potato in the fish liquid until just tender. Drain and reserve.
4. Add all the cooking liquid to the white sauce and stir in the garlic, if using.
5. Arrange the chopped leeks and mushrooms in the base of a lightly greased 1.25 litres (2 pints) pie dish.
6. Top the vegetables with the fish and potato, season lightly to taste and pour over the sauce.
7. Roll out the pastry to make a lid and use to top the pie,
8. Decorate, if liked, with pastry trimmings and glaze with the beaten egg.
9. Bake in a hot oven for 10 minutes then reduce to moderate temperature for about 20 minutes.
And with that, you have a tasty dish with plenty for seconds! Enjoy!
Original Recipe can be found on:
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