Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fish pie. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Get inspired by our latest recipes. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter.
Fish pie is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Fish pie is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin 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:
- Take Use as much fish as you like, here roughly 400-500g in total for two people:
- Prepare 1 salmon fillet
- Get 1 small smoked haddock fillet
- Take 1/2 fresh haddock or cod fillet
- Prepare 1 dozen raw prawns, thawed if using frozen
- Get 4-5 medium waxy potatoes
- Take 1 tbsp. butter
- Make ready 2 heaped tsp of flour
- Get 500 ml milk
- Make ready 500 ml fish stock
- Make ready 1 tbsp. double cream
- Take ground white pepper
- Make ready 1 grating of nutmeg
- Prepare 100 g grated Gruyère cheese
- Prepare 2 tbsp. grated Parmesan
- Get 2 tbsp. finely chopped parsley
- Make ready 1 handful frozen peas, thawed
- Take salt and pepper
A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy. The fish pie was delicious and I'd have been happy if served it in a restaurant. Here's the recipe for Bentley's Fish Pie.
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.
Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper. A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish. Scatter with the grated cheese and put the pie immediately in the oven. Instead of plain old mash, I've created a crispy root veg topping to add colour and texture - it's a bit like a rosti, only baked instead of fried.
So that is going to wrap it up with this special food fish pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
