Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fish pie. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick Fish pie is a universal comfort food, we've given it a Spanish twist and a domino effect potato topping. Fish pie, also known as fisherman's pie, is a traditional British dish.
Fish pie is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Fish pie is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Take 1 salmon fillet
- Get 1 small smoked haddock fillet
- Take 1/2 fresh haddock or cod fillet
- Make ready 1 dozen raw prawns, thawed if using frozen
- Take 4-5 medium waxy potatoes
- Make ready 1 tbsp. butter
- Take 2 heaped tsp of flour
- Get 500 ml milk
- Prepare 500 ml fish stock
- Get 1 tbsp. double cream
- Take ground white pepper
- Prepare 1 grating of nutmeg
- Take 100 g grated Gruyère cheese
- Prepare 2 tbsp. grated Parmesan
- Prepare 2 tbsp. finely chopped parsley
- Get 1 handful frozen peas, thawed
- Take salt and pepper
Hearty, creamy and super-satisfying. "This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand - even frozen peas! 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!
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.
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