As I stated in my previous post, I cooked for some of my family on Christmas Day what with my mum doing the traditional turkey dinner for all the family on Boxing Day this year 🙂 It’s taken me a while to get this post up as Christmas time at home is pretty hectic and then straight back to Barcelona and work on 30th!
It was nice to choose the recipes for this day; something special that would take a bit more time to cook as I would have the majority of Christmas morning to do it. It was also very nice to be able to cook for my family on this day and take some of the pressure from my mum during the holiday season (although she just did it all the next day instead, and the next day and the next day!).
I’d cooked the scallops in the sabayon sauce before (from the Little Paris Kitchen book) but this was the first time I’d tried this particular fish pie.
The thought of cooking Christmas Day didn’t daunt me too much but the thought of shopping in a UK supermarket on Christmas Eve did quite a bit! In reality it was calmer than I thought but things were starting to run out. We took the last 10 scallops, had to buy frozen prawns and had to used dried dill rather than fresh but apart from that it went very smoothly! I was also offered a good deal on a carp (presumably with all the fish I was buying I had been identified as a prime candidate to buy) but really didn’t really have a use for that as well!
I started off by defrosting the prawns and then taking the heads and the shells off and putting to one side to use in the sauce of the pie.
I mixed the prawn shells with milk, butter, onion, bay leaf and pepper corns and simmered for 10 mins. When it was done I set it to one side to infuse.
Then I put the fish into a roasting pan, skin side up. I strained the infused milk into the pan on top of the fish and simmered on the hob for 8 mins. I left them to cool a little before flaking into a bowl removing the skin and any bones before mixing with the prawns.
Sneak peaks into the guest kitchen…. (much bigger than mine!!!)
I melted the butter and added the flour and then gradually the flavoured milk left in the roasting pan. I whisked while simmering for about 15 mins until thick and added a little salt and pepper. I added the parsley and poured the sauce over the fish and left to cool a little.
Meanwhile I’d boiled the potatoes in salted water for 20 mins and soaked a pinch of saffron in a couple of tablespoons of hot water. I beat in the saffron to the mashed potatoes before adding the butter, milk and dill.
Now the fish mixture had cooled, I spread the mash on top and baked in the oven for 40 mins on 180 degrees and until the top was brown and crispy. The saffron gave the mash a really nice colour so will be using this in mash in the future for sure!
While the pie was baking, I started the scallops. First with the sabayon sauce by putting the egg yolks, wine and sugar and salt into a glass bowl over a saucepan of simmering water. I whisked for 10 mins until thick and foamy.
I set this aside while I cooked the scallops with a bit of oil. 2 mins on one side and then 3 mins on the other. I served the scallops in their shells with a bit of rocket on the side and the sabayon sauce dripped over the top.
So the verdict and the final pictures; the scallops were great as a starter and went down very well with my family 🙂 Very tasty and a very nice mix of flavours! Quite a pretty plate too 🙂
And the pie was extremely tasty too! It’s quite a big investment of time but worth the effort with some nice touches in the recipe including the saffron in the mash and the prawn shell infused milk makes a big different to the taste.
My family seemed happy so that was the main thing! Mum said the best Christmas Dinner ever but I’m quite sure she was being nice! It was good to have something different though and these recipes are a luxurious treat for Christmas 🙂
And now as an extra; a peak into the best Christmas Dinner ever (served on Boxing Day this year). Traditional turkey dinner by my mum 🙂 Really the best ever and something I look forward to a lot with the pigs in blankets always my favourite!!! All the family together too so a perfect Boxing Day!
A belated Merry Christmas to all and hope the New Year has started well 🙂
Scallops with a sabayon sauce – served 5
10 large scallops with shells
Several handfuls of rocket
4 egg yolks
100 ml dry white wine
Pinch of sugar and salt
Fish pie – serves 5 (including seconds!!!)
350g raw shell on prawns (I could only find frozen)
700 ml milk
1 bay leaf
450g haddock (or any white fish)
450g smoked haddock (or cod)
4 tablespoons of chopped parsley
Salt and pepper
For the mash
1.3kg floury potatoes
Large pinch of saffron threads
3 tablespoons of fresh dill (if you can get it!)