Fantasticfishpie Recipes

JAMIE OIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C / 425F.
• Chop all the things, juice the lemon and get everything ready to cook.
• Boil the potatoes in salted water for a couple of minutes.
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters setting aside.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil. add the spinach meaves and dijon and stir to wilt.
• Place the fish into an appropriately sized oven dis and add the chopped parsely, lemon juice and grated cheese. Pour over the vegetable and cream and mix together. Arrange the quartered eggs evenly across the mix pressing them in.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg. Spread over the top of the fish mixture.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden.
• Serve with heated baked beans in tomato sauce and blanched green beens (or other green vegetables / salad of your choice)

JAMIE OLIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C
• Chop all the things, juice the lemon and get everything ready to cook
• Boil the potatoes in salted water for a couple of minutes
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters
• Place a colander or sieve over the boiling potatoes and empty the spinach and put the lid on and steam for about 2 minutes. Remove and drain.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil briefly then remove from the heat.
• Add the cheese, lemon juice, parsley and mustard along with the spinach (which you have squeezed and chopped up) with the fish into an appropriately sized oven dish and mix together with the cream mixture.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish. You could also sprinkle over some more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden

FISH PIE

Steps:

• In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water. Bring to a boil, turn off heat and set aside.
• Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside.
• Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.
• Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste.
• Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all.
• Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.

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.

FAMILY MEALS: EASY FISH PIE RECIPE

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.

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
• At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
• Then drain the potatoes in the colander.
• Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for about 25-30 minutes until the potatoes are golden.

FISHERMAN'S PIE

Steps:

• Preheat oven to 400 degrees F.
• Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly, squeezing out as much liquid as possible. Add nutmeg and lemon juice to the cooked spinach and set aside.
• In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni. Bring liquid to a boil, lower the heat and simmer for 15 minutes. Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
• Remove the cod from the poaching liquid. Strain and discard the vegetables. Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
• Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and cornstarch mixture to a boil. Stir the mixture until desired thickness.
• Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.
• Peel and cube potatoes. Place in a small saucepan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.
• Oil a 13 by 9-inch ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cheese sauce evenly over the fish layer. Top with all of the warm mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar, as desired.
• Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 450 degrees. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the olander and genly squeeze any excess mositure away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside. In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper and a touch of nutmeg. It's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and thay's what I like.