SPRING FISH PIE
A special after-work supper treat - easily doubled if you've got friends over
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
- Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.
Nutrition Facts : Calories 529 calories, Fat 22 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 4.9 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
FISH PIE
We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over.
Provided by PetsRus
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Put the fish in a baking dish and season with salt and pepper.
- Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
- Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
- Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
- Season the sauce with salt and pepper.
- Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
- Pour the fish mixture in a 1½ liter greased ovenproof dish.
- Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
- Bake in the oven at 400F for 30 40 minutes.
Nutrition Facts : Calories 804.6, Fat 39.5, SaturatedFat 10.7, Cholesterol 252.2, Sodium 797.1, Carbohydrate 62.2, Fiber 6.8, Sugar 3.8, Protein 49.8
FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
SPRING FISH PIE
A special after-work supper treat - easily doubled if you've got friends over. You can use other fresh fish, such as salmon, instead of the cod. Or try using smoked fish, such as diced smoked haddock or flaked smoked mackerel.
Provided by English_Rose
Categories Savory Pies
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°F Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it.
- Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
- Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs.
- Crack the eggs into the gaps, then season with salt and pepper.
- Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice.
- Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides.
- Leave to stand for a few mins, then serve straight from the dish.
Nutrition Facts : Calories 658.8, Fat 35.5, SaturatedFat 16.1, Cholesterol 389.7, Sodium 303.9, Carbohydrate 45.1, Fiber 7.6, Sugar 3.2, Protein 42.8
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