NEXT LEVEL FISH PIE
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat 25g of the butter in a shallow pan and sizzle the shallot for 2 mins. Add the prawn heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise, then splash in the pernod if using and then the wine. Boil everything down until practically evaporated, then pour over 1 litre of milk and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato masher and strain into a jug.
- Clean out the pan and melt 60g of butter, stir in the flour so you have a sandy paste and cook for 2 mins on a low heat. Gradually stir in the flavoured milk, then the crème fraîche, and simmer gently to make a very thick sauce. Season to taste. Turn off the heat and gently fold through all the fish and prawns, capers and lemon juice. Scrape into a large buttered baking dish.
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
Nutrition Facts : Calories 629 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
TRADITIONAL BRITISH FISH PIE
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
Provided by Al G
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
- Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
- Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
- Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
- Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
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HOW TO MAKE NEXT LEVEL FISH PIE | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Choose the right fish. Our ideal selection is smoked haddock for flavour, fresh white fish for chunkiness, salmon to add colour, plus raw prawns for meatiness, luxury and to enhance the stock with their shells.
- Prawn stock. There is so much flavour in prawn heads and shells it seems silly not to use them to make a base for the sauce. This is key to taking fish pie to the next level.
- Twice cooked is not nice. Classic recipes for fish pie ask you to poach the fish first in milk, then flake it and cook it again in the oven for 30 mins.
- Crème fraîche. We’ve used crème fraîche to add richness to the sauce along with a touch of acidity, but we’ve gone for a lower fat option as the flour in the base means it won’t split when boiled.
- Anise. The fennel taste of aniseed is a great complement to fish. Adding the flavour of aniseed in the form of star anise (and maybe a splash of Pernod) will really lift the sauce.
- Capers. Chopped capers help season the sauce and give a nod to the classic tartare sauce that is often served with fish.
- Eggs. The great divider! They can easily be left out if you don’t like them. For egg fans, we’ve cut down on the pans by cooking them with the potatoes for 8 mins so they are just cooked.
- Keep it contained. With potato-topped pies always start topping with a ring of mash on the edge of the dish, using the side of the dish to scrape the mash off the spatula, then work your way into the middle.
- Crispy topping. There are lots of ways to top a fish pie – for a rustic, homely finish, drag a fork along the mash and dot with butter, so the ridges brown and become crispy.
- Relax. There is nothing to be achieved, other than scorching your mouth, by eating the pie straight from the oven. Leave the pie to cool and settle for at least 10 mins before serving and, even after 20 mins, it will still be piping hot.
11 FISH PIE RECIPES FOR COMPLETE, COMFORTING SEAFOOD …
From allrecipes.com
- Fisherman's Pie. View Recipe. The whole family will adore this easy and versatile fish pie. In this Irish-style fish pie, chunks of cod are coated in a cheesy spinach and garlic sauce and topped with a thick layer of mashed potatoes and grated cheese.
- Easy Weeknight Tuna Pot Pie. View Recipe. Refrigerated crescent rolls create a pastry-style topping for this budget-friendly fish pie that uses canned tuna fish for a deliciously easy meal any night of the week.
- Fluffy Haddock and Potato Pie. View Recipe. Try this easy, cheesy, traditional fish pie with either haddock, cod, or salmon fillets — or a mixture of all three.
- Smoked Fish Pie. View Recipe. Packed with smoked haddock fillets, salmon, potatoes, and green peas, this fish pie filling will get raves either baked in a pie shell or topped with mashed potatoes.
- Salmon Pot Pie. View Recipe. In this sumptuous seafood pie, salmon and shrimp combine with leeks, carrots, and celery in a rich creamy dill sauce. The filling is simply topped with a layer of puff pasty for a simple seafood twist on a classic chicken pot pie.
- Easy Fish Pie. View Recipe. To create this luxurious fish pie, white fish and shrimp are cooked in a rich-and-creamy cheese and mustard sauce and topped with fluffy, buttery mashed potatoes.
- Chef John's Fisherman's Pie. View Recipe. This fantastic fish pie from Chef John has a layer of cod mixed with spinach in a garlic and lemon sauce. It's topped with a crust of buttery potatoes with a hint of nutmeg.
- Koulibiaka. View Recipe. In this famous Russian fish pie recipe, salmon fillets are baked inside puff pastry with a creamy sauce, cabbage leaves, and layers of a savory rice pilaf packed with mushrooms, chopped hard-cooked eggs, and fresh dill.
- British Fish Pie with Mashed Potato Topping. View Recipe. "This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes," says Rebekah Rose Hills.
- Salmon and Potato Pie. View Recipe. A rich and delicious filling made with canned red salmon, tender potatoes, onions, garlic, and thyme is cooked in a prepared pie shell to make this easy fish pie that's perfect for a week night meal when it's cold and blustery outside.
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