THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH
Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
- Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
- Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
- Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
- Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
- Preheat the oven to 200C/400F/Gas 6.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
- Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
- Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
- Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.
THE ULTIMATE FISH PIE
Steps:
- For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyere and set aside the potatoes, keeping them warm. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Preheat the oven to 180C/350F/Gas 4. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.
CREAMY FISH & LEEK PIE
Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
Provided by Tommy Banks
Categories Dinner, Fish Course, Main course, Supper
Time 2h5m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
- While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
- Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
More about "hairy bikers ultimate fish pie food"
THE HAIRY BIKERS FISH PIE RECIPE | WELLBEING | YOURS
From yours.co.uk
Author Catherine Ball
RECIPES FISH - HAIRY BIKERS
From hairybikers.com
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE RECIPE
From lovefood.com
THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH RECIPE - FOOD NEWS
From foodnewsnews.com
HAIRY BIKERS DIET FISH PIE - TAUNT ON WATER
From tauntonwater.com
THE ULTIMATE CROWD-PLEASING RECIPES FROM THE HAIRY BIKERS
From telegraph.co.uk
THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH RECIPE ...
From pinterest.ca
ULTIMATE FISH PIE BY THE HAIRY BIKERS | FISH PIE, RECIPES ...
From pinterest.co.uk
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
HAIRY BIKERS THE ULTIMATE CRUNCHY PARMESAN FISH PIE ...
From fatsecret.com
FISH PIE RECIPE HAIRY BIKERS - TAUNT ON WATER
From tauntonwater.com
THE HAIRY BIKERS' PERFECT PIES: THE ULTIMATE PIE BIBLE ...
From amazon.ca
FISH PIE RECIPE - EASY FISH PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
89 HAIRY BIKERS COMFORT FOOD IDEAS | HAIRY BIKERS, HAIRY ...
From pinterest.com
HAIRY BIKERS LUXURY FISH PIE - ALL INFORMATION ABOUT ...
From therecipes.info
CALORIE CHART, NUTRITION FACTS, CALORIES IN FOOD ...
From myfitnesspal.com
FISH THE HAIRY BIKERS’ PERFECT PIES THE ULTIMATE PIE BIBLE ...
From 6hairybikersfishpie.wordpress.com
HOW TO MAKE THE J SHEEKEY'S FISH PIE
From stories.esmag.co.uk
THE HAIRY BIKERS' PERFECT PIES: THE ULTIMATE PIE BIBLE ...
From eatyourbooks.com
THE ULTIMATE FISH PIE RECIPE - BBC FOOD
From bbc.co.uk
THE HAIRY BIKERS' PERFECT PIES: THE ULTIMATE PIE BIBLE ...
From eatyourbooks.com
HAIRY BIKERS THE ULTIMATE CRUNCHY PARMESAN FISH PIE ...
From fatsecret.com
THE ULTIMATE FISH PIE RECIPE | RECIPE | HAIRY BIKERS, FISH ...
From pinterest.nz
HAIRY BIKERS ULTIMATE FISH PIE RECIPES - FOOD NEWS
From foodnewsnews.com
HAIRY BIKERS PUB FISH PIE - CAKE BAKING
From cakebaking.net
FISH PIE HAIRY BIKERS RECIPE - THERESCIPES.INFO
From therecipes.info
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
HAIRY BIKERS' HEALTHY COTTAGE PIE | DINNER RECIPES ...
From goodto.com
THE HAIRY BIKERS' FISH & CHIPS RECIPE
From greatbritishfoodawards.com
HAIRY BIKERS FISH PIE - BAKING | HAIRY BIKERS FISH PIE ...
From 6hairybikersfishpie.wordpress.com
HAIRY BIKERS FISH PIE - BLUEBERRY PIE WITH FROZEN BLUEBERRIES
From sites.google.com
HAIRY BIKERS CHRISTMAS SPECIAL: A TRULY FABULOUS FISH PIE ...
From dailymail.co.uk
10 OF THE BEST FISH PIE RECIPES - HEALTHY FOOD GUIDE
From healthyfood.com
THE ULTIMATE CROWD-PLEASING RECIPES FROM THE HAIRY BIKERS ...
From hohohek.com
THE ULTIMATE FISH PIE - RECIPES - HAIRY BIKERS | RECIPE ...
THE HAIRY BIKERS PERFECT PIES THE ULTIMATE PIE BIBLE FROM ...
From tourismtreasures.tourismthailand.org
FISHCAKES WITH PARSLEY SAUCE RECIPE BY THE HAIRY BIKERS
From thetaste.ie
THE HAIRY BIKERS' PERFECT PIES: THE ULTIMATE PIE BIBLE ...
From candidatereferral.accenture.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love