Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fish pie. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. A simple fish pie recipe that's quick and easy to prepare.
Fish pie is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Fish pie is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fish pie using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fish pie:
- Prepare Use as much fish as you like, here roughly 400-500g in total for two people:
- Get 1 salmon fillet
- Get 1 small smoked haddock fillet
- Get 1/2 fresh haddock or cod fillet
- Make ready 1 dozen raw prawns, thawed if using frozen
- Make ready 4-5 medium waxy potatoes
- Prepare 1 tbsp. butter
- Prepare 2 heaped tsp of flour
- Take 500 ml milk
- Take 500 ml fish stock
- Take 1 tbsp. double cream
- Prepare ground white pepper
- Prepare 1 grating of nutmeg
- Prepare 100 g grated Gruyère cheese
- Make ready 2 tbsp. grated Parmesan
- Make ready 2 tbsp. finely chopped parsley
- Make ready 1 handful frozen peas, thawed
- Take salt and pepper
A Fish Pie fit for a king! Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. Use both smoked and unsmoked fish for best results - and it's economical! Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.
Steps to make Fish pie:
- Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes.
- Boil the potatoes until tender, drain, cool and slice quite thinly.
- Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley.
- Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls.
- Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan.
- Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad.
This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand - even frozen peas! From mini fish pies to fish pie with cheesy leek mash topping, these recipes will quickly become household favourites. See more ideas about Fish pie, Pie recipes, Recipes. Usually I make a large fish pie and plonk it in the middle of the table. My intention is to let everyone This Creamy Fish Pie recipe was the one I cooked up on stage in a live-cookoff at the Big Feastival a.
So that is going to wrap it up with this special food fish pie recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
