Hearty Fish Pie

Name: Hearty Fish Pie
Ingredients: 1 tbsp butter; 2 lbs butternut squash, peeled, deseeded and chopped; 2 oz hazelnuts; 1 oz Parmesan; 5 tbsp heavy cream; None None Freshly ground nutmeg, according to taste; 1 lb cod fillets; 1 tsp curry powder; 1-2 tbsp oil; 1 None shallot, peeled and cut into rings

10 ingredients

3 steps

Ingredients

1 tbsp butter
2 lbs butternut squash, peeled, deseeded and chopped
2 oz hazelnuts
1 oz Parmesan
5 tbsp heavy cream
None None Freshly ground nutmeg, according to taste
1 lb cod fillets
1 tsp curry powder
1-2 tbsp oil
1 None shallot, peeled and cut into rings

Directions

1

Preheat the oven to 400°F. Grease four 10 oz ramekins. Melt 2/3 of the butter in a saucepan and saute the squash for 5 mins. Season with salt and black pepper. Add 1 cup of water and cook, stirring occasionally, for 15-20 mins, until soft.
2

Place the hazelnuts, Parmesan and rest of the butter in a food processor and blend. Remove from the processor and set aside. Drain the squash and place in the food processor with the cream. Blend, then season with salt, black pepper and nutmeg.
3

Sprinkle the cod with the curry powder and salt to taste. Heat the oil in a frying pan and fry the cod, for 2 minutes on each side. Remove from the pan and shred with a fork. Add the shallot to the pan and saute for 1-2 mins. Spoon the cod and shallot into the ramekins and smooth out. Spread over the squash and sprinkle with the hazelnut mixture. Bake for 15 mins, until golden on top.