Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fish pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Fish pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Fish pie is something which I’ve loved my entire 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. 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.
To get started with this recipe, we must first prepare a few ingredients. You can have fish pie using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fish pie:
- Get 250 ml fish stock
- Prepare 3 medium filets of your favourite fish***
- Prepare 2 bay leaf
- Prepare 3 tbsp any flour
- Get 50 grams butter
- Make ready 250 ml milk + 2 tbs for potatoes
- Prepare 3 medium carrots - grated/thin sliced
- Make ready 1 small celery - grated
- Take 1 large leek - thin sliced
- Get 800 grams creamed, mashed potatoes
- Get 1 pinch salt and pepper
- Get Grated cheese (optional)
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:
- Heat the oven to 355 °F/180 °C
- Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and cook for 5 mins. Remove the fish pieces with a slotted spoon. Reserve the liqueur.
- Melt the butter in a saucepan over a medium heat. Add the veg and cook for 5 minutes until they are soft.
- Whilst still hot, add the flour and stir well. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off. Remove the bay leaf. Add the fish and season with salt and pepper. Leave to one side.
- Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato fluffed up with a fork or for a more professional look, pipe from a piping bag and large nozzle. - Sprinkle with grated cheese if using.
- Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 - 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.
- ** you can use different fish and/or prawns together, non-oily, fleshy fish such as salmon, cod, smoked haddock, coley.
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. 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.
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