Nutrition and extra info
Nutrition: per serving
- kcal626
- fat27g
- saturates16g
- carbs62g
- sugars11g
- fibre8g
- protein37g
- salt1.7g
Ingredients
- 12 quail eggs
- 400g can light coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 400ml whole milk
- ½ small pack coriander, leaves chopped, stalks left whole
- ½ small pack parsley, leaves chopped, stalks left whole
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 350g skinless smoked haddock fillet, cut into 2-3cm cubes
- 350g skinless sustainable white fish (cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes
- 85g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 1 large onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 85g plain flour
- zest and juice 1 lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g fresh or frozen pea
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
For the mash topping
- 1.4kg bag floury potato (we used King Edward), cut into large chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 25g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp mild curry powder
- 300ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a 'complete' food…
Method
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.
Comments, questions and tips