Yummy Fish Pie Food

FISH PIE

Steps:

• Preheat your oven to 190c.
• Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
• Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
• Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
• Bring to the boil and stir until thickened.
• remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
• Mix well, then fold the egg quarters through very gently.
• Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
• Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

JAMIE OLIVER'S FISH PIE

Steps:

• Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
• Pour boiling water over the peas to de-frost them then blend in a food processor.
• Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
• Pre-heat the oven to 200°c.
• To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
• In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
• Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
• Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
• Season to taste.
• Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
• Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
• Remove from the oven and allow to cool for 10 minutes then serve.

TRADITIONAL BRITISH FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

FISH PIE

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.

ALB'S LUXURY YUMMY FISH PIE

Steps:

• First boil the potatoes
• Infuse the milk and double cream with the bay leaves, grated nutmeg and peppercorns and cloves. Place the fish into the infusion adding a tablespoon of butter. Poach on top of the oven for approximately 8-10 minutes (the fish does not have to be cooked through, as it will be cooked further once th mash has been put on top). Add the raw prawns/scallops after 4 mins of fish cooking.
• Remove fish from the pan and place in a bowl(allow the fish to cool until you are able to handle it without burning yourself), discard the skin, flake the fish and put back into the bowl. Set aside. Strain the poaching liquor into a jug.
• For the roux mixture, melt 1 tablespoon of butter in a large pan. Add the chopped onion and the thyme leaves and cook over a medium heat until the onions have softened. Stir in the flour little by little and cook gently for 5 - 7 minutes.
• To the onion and flour mix, gradually add the poaching liquor, stirring vigorously all the time. Once all the liquid has been added cook over a very low heat for 10 minutes,until thick and creamy
• Add the hard boiled eggs, parsley, mustard powder, and anchovy essence. Carefully fold in the flaked fish and prawns/scallops (optional luxury). Season to taste. Pour into two separate oven proof dishes, (one big and one small).
• Drain the spuds (the trick to a good mash is having the potatoes as dry as possible) into a bowl plus 2 egg yolks (the yolks make the mash become more crispy when baked in the oven). Mash all together. Spoon the mash over the top of the fish mixture in the two separate dishes and fluff up with a fork.
• Put the small dish in a plastic bag and freeze. Combine the two cheeses and sprinkle over the spuds. Place into a pre heated oven (200c/400f/ gas mark 6 and bake for 35-40 minutes or until bubbling and golden.
• Serve with fresh spinach and carrots.