Creamy Leek Potato Cheddar Chive Fish Pie Recipes

CREAMY LEEK, POTATO, CHEDDAR & CHIVE FISH PIE

Steps:

• Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it's dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
• To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
• Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
• Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
• Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
• Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
• Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
• Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
• In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
• Then gradually add the strained fish stock little at a time, whisking all the time.
• When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
• Then whisk in the double cream, followed by the gherkins and chopped parsley.
• Give it all a good seasoning and remove it from the heat.
• Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
• Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
• Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
• Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
• Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
• Finish it off by scattering the grated cheese all over the surface.
• Bake on a high shelf of the oven for 35-40 minutes until golden brown.
• If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.

FISH AND POTATO PIE

Steps:

• Peel and boil the potatoes until soft.
• Drain and mash with 1/2 ounce butter and the tablespoon of milk.
• Add the cheese and mix well.
• In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
• Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
• Place the fish filling into a casserole dish.
• Top with the potatoes.
• Sprinkle the parmesan cheese on top of the potatoes.
• Place the sliced tomatoes on top of the potatoes.
• Divide the remaining 1/2 oz butter on top of each tomato slice.
• Bake in a medium pre-heated oven for 40- 50 minutes.
• 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.

EASY FISH PIE

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.