FISH PIE
Recipe VIDEO above. A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden. Use a combination of both smoked and raw unsmoked fish for optimum flavour and texture. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 22
Steps:
- Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
- When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
- Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
- Flake into chunks using forks. Remove bones if you see any.
- Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
- Preheat oven to 180C/350F. Boil water for potatoes.
- Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
- Turn heat down to medium low. Add flour, mix in - it will look gluey.
- Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
- Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
- Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
- Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
- Smooth top, then nestle egg in all over the pie.
- Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
- Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
- Immediately dollop then spread onto pie (cold mash = hard to spread).
- Use fork to draw squiggles on surface (rough surface = better golden bits).
- Drizzle surface with melted butter, sprinkle with parmesan.
- Bake for 35 minutes or until top is deep golden.
- Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.
Nutrition Facts : ServingSize 323 g, Calories 365 kcal
FISH PIE WITH POTATO CRUST
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 20
Steps:
- Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
- While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
- Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.
Nutrition Facts : Calories 641 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
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
HALIBUT POT PIE WITH MASHED POTATO CRUST
This is from bon appetit magazine. I'm sure you could substitute any firm white fish for the halibut. It's best to warm the mashed potatoes in the microwave and adding more milk if necessary to make them spreadable.
Provided by Ppaperdoll
Categories Savory Pies
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler. Melt butter in a large saucepan over medium heat. Add fennel and shallots and cook until they're tender (about 8 minutes).Sprinkle with flour, salt and pepper. Saute 2 minutes.
- Add broth and bring to a boil, stirring often. Add fish and spinach. Cover, and simmer over medium heat until fish is nearly cooked, about 4 minutes.
- Transfer fish mixture to an 11x7x2 inch baking dish. Spoon mashed potatoes over, covering fish mixture completely.
- Place under broiler about 4 minutes, until filling bubbles at edges and potatoes are browned in spots.
Nutrition Facts : Calories 450.2, Fat 9.9, SaturatedFat 4.8, Cholesterol 121.1, Sodium 814.8, Carbohydrate 44.8, Fiber 5.8, Sugar 3, Protein 44.9
FISH PIE
A real crowd-pleaser - swap in any fish you like in this versatile, comforting pie.
Provided by Jamie Oliver
Categories Fish Recipes Jamie's Ministry of Food Salmon Seafood
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
- Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
- Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
- Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
- Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
- Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
- Dot and spread the mash evenly over the top of the fish and grated veg.
- Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Nutrition Facts : Calories 683 calories, Fat 33.2 g fat, SaturatedFat 11.3 g saturated fat, Protein 53.1 g protein, Carbohydrate 45.7 g carbohydrate, Sugar 4 g sugar, Sodium 2.6 g salt, Fiber 4.7 g fibre
POTATO PIE CRUST
Provided by Kelli Avila
Number Of Ingredients 4
Steps:
- Preheat an oven to 400ºF.
- Lightly oil a 9" pie dish.
- Pour frozen hash browns into the pie dish, and sprinkle with oil, salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
- Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
- Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
- The pie crust is now ready to to use in your desired filling. It can sit for 1 day at room temperature, covered, before use.
CREAMY FISH AND MUSHROOM PIE
A creamy pastry-free fish pie. The fish is first poached with the mushrooms, then topped with mashed potato and baked in the oven. I found this recipe on an English website and I'm posting it here for the 2005 Zaar World Tour. If you cannot find the specialty mushrooms specified in the ingredients, use field mushrooms or your favourite variety of mushrooms.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
- While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
- Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
- To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
- Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.
Nutrition Facts : Calories 626.7, Fat 23.6, SaturatedFat 14.1, Cholesterol 138.5, Sodium 204.6, Carbohydrate 60.4, Fiber 6.8, Sugar 4.7, Protein 43.2
HALIBUT POT PIE WITH MASHED POTATO CRUST
Categories Onion Potato Broil Quick & Easy Lunch Halibut Fennel Spinach Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Melt butter in heavy large saucepan over medium heat. Add fennel and shallots. Cover; cook until tender, stirring occasionally, about 8 minutes. Sprinkle with flour, salt, and pepper. sauté 2 minutes. Add broth; bring to boil, stirring often. Add fish and spinach. Cover; simmer over medium heat until fish is almost cooked through, about 4 minutes.
- Transfer fish mixture to 11x7x2-inch baking dish. Spoon mashed potatoes over, covering completely. Broil until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve.
FISH PIE RECIPE
A traditional fish pie recipe that's comforting and nutritious, made with white fish and smoked haddock. A guaranteed hit with the whole family!
Provided by Jessica Dady
Categories Dinner, Lunch
Time 1h20m
Yield Serves: 6
Number Of Ingredients 9
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.
Nutrition Facts : @context https, Calories 408 Kcal, Sugar 7 g, Fat 8 g, SaturatedFat 2.5 g, Sodium 1.2 g
FISH PIE WITH MASHED POTATO TOPPING
A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!
Provided by OffTheHook
Categories Seafood Pie
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
- Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
- Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
- Bake in the oven for 20 more minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g
FISH PIE WITH SWEET POTATO MASH RECIPE
You'll need just six ingredients to make this fish pie with sweet potato mash which transforms traditional creamy fish pie into a healthy, nutritious meal.
Provided by Sue McMahon
Categories Dinner
Time 1h50m
Yield Serves: 3
Number Of Ingredients 7
Steps:
- Set the oven to 200°C/400°F/Gas 6. Bake the sweet potatoes for 45 mins or until they feel tender. Remove from the oven, peel and mash them.
- Place the fish in a pan of water and bring to the boil. Remove the pan from the heat and leave from the heat and leave the fish in the hot water for about 5 mins, or until it's cooked. Drain it well and divide between 2-3 ovenproof dishes. Bring milk to the boil in a pan and add the thickening granules. Simmer for a few mins, stirring well, until the sauce thickens. Stir in the parsley and season, then pour over the fish. Top each dish with mashed sweet potato.
- Place the dishes on a baking tray and place the tomatoes alongside them. Bake in the oven for 20-25 mins, or until the sweet potato starts to turn golden and the skins on the tomatoes start to split. Serve immediately with cooked green beans.
Nutrition Facts : @context https, Calories 415 Kcal, Fat 7.5 g, SaturatedFat 2.5 g
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