Name: Cod and Chicory Pie
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 125g (4oz) egg vermicelli, angels’ hair or tagliolini; 750g (1½lb) thick cod fillet, skinned; 6 chicory; 125g (4oz) butter; Juice of 1 orange; 50g (2oz) mature Cheddar cheese, grated; 1 tablespoon grated Parmesan; 2 egg yolks; 600ml (1 pint) milk; 1 tablespoon water; 25g (1oz) plain flour; 3 teaspoons cornflour; Salt and black pepper; 450ml (¾ pint) fish stock; Finely grated zest of ½ orange; 2 rounded teaspoons fresh tarragon, chopped roughly

Preparation info

Serves
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Cod is one of my favourite fish – the large, succulent flakes are exquisite. Another favourite of mine is fish pie, particularly this one which is light with a cheesy top of thread-like pasta.

Ingredients

750g (1½lb) thick cod fillet, skinned
6 chicory

Method

Slice the cod into thick 2.5cm (1-inch) chunks. Cut the ends off the chicory and then cut each in half lengthways, or in quarters if very plump. Melt half the butter in a heavy saucepan, add the chicory wi

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Cod and Chicory Pie

Ingredients

Method

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