Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fish pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Fish pie is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Fish pie is something that I’ve loved my whole life.
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.
To get started with this recipe, we must first prepare a few components. You can have fish pie using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fish pie:
- Get Use as much fish as you like, here roughly 400-500g in total for two people:
- Get salmon fillet
- Prepare small smoked haddock fillet
- Get fresh haddock or cod fillet
- Take raw prawns, thawed if using frozen
- Take medium waxy potatoes
- Get butter
- Take heaped tsp of flour
- Get milk
- Make ready fish stock
- Make ready double cream
- Prepare ground white pepper
- Get grating of nutmeg
- Prepare grated Gruyère cheese
- Get grated Parmesan
- Take finely chopped parsley
- Get 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.
Instructions 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 for this special food fish pie recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
