Cider Spiked Fish Pie Recipes

CIDER-SPIKED FISH PIE

Steps:

• Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
• Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
• Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
• Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.

SPICY FISHERMAN'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
• Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
• Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
• Bake for 40 minutes in the preheated oven, or until piping hot throughout.

APPLE-PIE SPICED CIDER

Steps:

• In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

SEAFOOD PIE & MERRYDOWN CIDER

Steps:

• Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid. Preheat the oven to 200C/gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
• Heat 1 tablespoon of the oil in a pan and fry the onion for 3 to 4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
• For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.