Crunchy Fish Pie Food

NEXT LEVEL FISH PIE

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.

CRUNCHY SALMON PIE

Steps:

• Grease a 20cm pie dish.
• Process the flour, paprika, butter and cheese.
• Reserve 2/3 cup of the flour mixture, then press the remaining flour mixture over the base of the base and sides of the prepared dish.
• Refrigerate while preparing the filling.
• Preheat the oven to 180°C.
• Filling:.
• Whisk the eggs, sour cream, mayonnaise, Tabasco, salt and pepper in a medium bowl until combined.
• Stir the salmon into the egg mixture with the onion, celery and cheese.
• Pour the filling into the pastry case and sprinkle over the reserved flour mixture.
• bake for 40 minutes or until browned.
• Serve warm or cold with a salad.

CRUNCHY FISH PIE

Steps:

• Roll out the pastry and line a 20cm tart tin. Chill the pastry case for 30 mins, then bake blind in a preheated oven at Gas Mark 6 for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes.
• Put the fish, milk and bay leaf in a saute pan and bring to a gentle boil. Simmer for 3 minutes, remove from the heat, cover with a lid and leave until cold.
• Strain the liquid into a jug, discard the bay leaf and set aside.
• Flake the fish into large pieces and put them in the tart case with the spring onions and prawns.
• Put the reserved milk and cream in a saucepan with the flour and butter. Stir constantly over a low heat until the sauce thickens and reaches boiling point.
• Allow to simmer for 2-3 minutes, then remove from the heat and stir in the parsley. Season well with salt and pepper and pour over the fish.
• Sprinkle the breadcrumbs over the top and bake at Gas Mark 6 for 20 minutes.

CRISPY CRUNCHY FISH AND CHIPS

Steps:

• Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
• Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
• In a medium pot heat 3 cups of canola oil to 360 degrees F.
• In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
• Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
• Serve immediately with chips and Tartar Sauce on the side.
• Combine all ingredients in a small bowl and mix until well blended.

FISHERMAN'S PIE & CRISPY MASH

Steps:

• Preheat your oven to 200degrees / gas mark 6
• Peel and boil the potatoes until tender. Drain and add a dash of milk and knob of butter and mash until thick and creamy. Season if you wish.
• Hard boil the eggs and allow them to cool. Shell and chop to a similar size for egg sandwiches. This will need to cover your fish and sauce and hold your mash on top.
• Put your milk, flour and butter in a pan and bring to the boil stirring continuously, simmer until thickened. Stir in the double cream slowly. Finely chop the parsley and add to your sauce. Keep stirring! Season to taste with a pinch of salt and black pepper.
• Cut your fish into large cubes and place in a deep oven proof dish. Add the sweet corn and prawn. Pour over the sauce and mix well so all the fish is covered. Make sure the sauce just covers the fish, but do not drown it! Leave for around 5 minutes so the sauce thickens a little on top.
• Place the egg on top of the fish and sauce, so you have one even layer of egg.
• Spoon your mash on top and smooth down. Using a fork seal the edges against the dish and pattern the mash if you wish. Top your mash with a thin layer of breadcrumbs. Place the oven proof dish in a baking tray to catch and drips and put in the middle of the oven to cook for 30 minutes. The breadcrumbs should become a nice golden colour. Remove from the oven and sprinkle with grated cheddar cheese (as much or as little as you wish!) pop under the grill until the cheese has melted and gone crispy.
• Can be served with sweet pea shoot salad or garlic bread, or on its own on a cold winter's night.
• James is a dedicated family man, and works alongside a meals on wheels company. He is also a daddy blogger who enjoys cooking for his family.

FISH PIE RECIPE

Steps:

• Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
• Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
• Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
• Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.