Fish Pie

The humble fish pie, when done right, is a thing of beauty. However, it can be time consuming to make. We've given it a twist and made it quick to make with a few clever changes.


Serves 2

20g butter
1 onion
500g potato
1 clove garlic
125ml cream
1 lemon
1 small bunch chives
350g haddock
1 sour dough roll
30ml Cognac or Brandy
5 tablespoons olive oil
salt and pepper

Preheat the oven to 180° C. Finely chop the onion and garlic. Peel the potato and cut into 2 cm cubes. Grate the zest from the lemon and finely chop the chives. Cut the haddock into 2 cm cubes.

Heat a frying pan with the butter and 1 tablespoon olive oil over medium heat. Add the onion, potato and garlic and sweat for about 10 minutes until the potato is cooked through. Add the brandy and cream to the pan. Bring to the boil and cook gently for 3 minutes until the liquid has thickened slightly. Turn off the heat and add the lemon zest, chives, fish and season with salt and pepper.

Grease a roasting dish with olive oil and spoon the fish filling in. Tear the sour dough bread into chunks and place in a bowl. Mix together with 4 tablespoons olive oil.

Scatter the bread over the fish filling and bake in the oven for 15-20 minutes until golden brown and crunchy. Serve with a crisp green salad.


voor 2 personen

20g boter
1 ui
500g aardappel
1 teentje knoflook
125ml slagroom
1 citroen
1 bosje bieslook
350 gr schelvisfilet
1 zuurdesembroodje
5 eetlepels olijfolie
30ml Cognac of Brandy
zout en peper

Verwarm de oven voor op 180°C. Snijd de ui en knoflook fijn. Schil de aardappel en snijd in blokjes van 2 cm. Rasp de schil van een citroen, snijd de bieslook fijn. Snijd de vis in blokjes van 2 cm.

Verwarm de boter en 1 eetlepel olijfolie in een koekenpan op medium vuur. Voeg de ui, aardappel en knoflook toe en smoor voor 10 minuten totdat de aardappel gaar is. Voeg de brandy en slagroom toe aan de pan en laat het 3 minuten licht inkoken. Zet het vuur uit, meng de citroenrasp, bieslook, vis, zout en peper er doorheen.

Vet een ovenschaal in met olijfolie en schep de visvulling erin. Scheur het zuurdesembrood in grote kruimels en doe het in een kom. Meng het samen met 4 eetlepels olijfolie.

Verdeel het gekruimelde brood over het vismengsel en bak in de oven voor 15 tot 20 minuten totdat het goudbruin en knapperig is. Serveer het met een knapperige groene salade.

Quick Chilli Wraps

Serves 2

100g red pesto
1 red chilli
350g beef mince
1 teaspoon ground cumin
1 beef or chicken stock cube
2 red peppers
1 tin kidney beans
1 small bunch coriander
4 tortillas
1 avocado
1 red onion
2 tablespoons olive oil
salt and pepper
1 small tub sour cream

Finely chop the red chilli. Cut the peppers into 1 cm cubes. Drain the liquid from the beans.

Heat a frying pan with 2 tablespoons olive oil and fry the beef for a few minutes with the cumin until lightly browned. Add the pesto to the pan.

Crumble the stock cube into the minced beef and add the cubed peppers. Half fill the empty tin from the beans with water and add to the pan. Cover the pan with a lid and simmer gently for 10 minutes.

Remove the lid from the pan and add the kidney beans, simmer for a further 5 minutes until the liquid has reduced. Remove the pan from the heat. Finely chop the coriander and add to the chilli.

Peel the avocado and cut into slices. Halve the onion and slice into thin rings. Warm the tortillas in a frying pan for 1 minute on either side.

Serve the tortillas filled with the chilli, avocado, onion and a dollop of sour cream.

Easy Rhubarb Crumble

Rhubarb is in season right now and this is probably the easiest rhubarb crumble using ingredients probably everyone has in their store cupboard at home.

Serves 2

3 stalks rhubarb
10g butter, for greasing the ramekins
50g castor sugar (or extra to taste)

crumble topping
50g crunchy muesli

Preheat the oven to 180 °C.

Cut the rhubarb into small pieces.

Transfer the rhubarb to a small pan and add 3 tablespoons sugar (or extra to taste) and cook until the rhubarb is tender, about 4 minutes.

Spoon the rhubarb into ramekins or ovenproof dishes and sprinkle generously with the muesli.

Place in the oven for 10 minutes until the crumble is heated through and lightly toasted.

Serve warm or cold with cream or ice cream.

Chicken Soup

Chicken Soup, otherwise known as Jewish penicillin, is one of those dishes which is surrounded by mysticism. Jewish mothers would prepare a large pot of this golden liquid to give to their children when they were not well. It has been scientifically proven that chicken soup contains many of the same properties as penicillin, so it is in essence, the perfect medicine. This is actually a 'poor man's soup'. Once a week on the Sabbath or for special holidays, the chicken and vegetables would be used to make a flavourful soup. The soup would then be strained and served as a clear broth to start the meal. The reserved chicken and vegetables would then be served as the main course.

Serves 6-8 

1 chicken, about 1 kg in weight
2 leeks
3-4 sticks celery
1 carrot
4 small turnips
1 bunch flat leaf parsley
2-3 organic chicken stock cubes, according to taste
water, to cover
salt and pepper

Wash the leeks and celery and finely slice. Peel the carrot and turnips and cut into small dice. Finely chop the flat leaf parsley.

Place the chicken and vegetables in a pressure cooker or large pot. Add water to cover, the stock cubes, salt and pepper. If using a pressure cooker, place on the lid, bring to the boil and cook for 30 minutes. If using a conventional pot, bring to the boil and simmer gently for about 2 hours, skimming off any scum which forms on the top.

Remove the chicken and pick the meat off the bones. Return the meat to the soup and check the seasoning. Serve in large bowls and you'll be feeling better in no time.

To bulk the soup up, you can always add some broken spaghetti or other pasta of your choice. Traditionally the soup is served with matzah balls.

Make a large pot, as the soups freezes beautifully and it's always good to have some at hand.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Bilder & de Clercq's new recipes week 31

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Roasted veg and quinoa saladPaparadelle with meatballsChilli beef salad with basil