Fish Pie Trout Recipes

FISH PIE

Steps:

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.
• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

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.

FISH PIE WITH A SOURDOUGH CRUST

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• In a large sauté pan or skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 teaspoon salt and a good grind of pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
• Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish. Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
• In a large bowl, toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
• While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.

FISH PIE - TROUT

Steps:

• Butter 3 pie dishes.
• Cut the potatoes into even sized pieces and boil until tender. Drain and mash with a tablespoon of butter and some milk, season with salt and pepper - set aside.
• Meanwhile, place the cleaned fish in a baking dish, tucking the bay leaves inside the fish and add the 2 table spoons of water. Cover tightly with foil and bake in a moderate oven until just done. (my fish tend to be big and take about 30 mins).
• Take the fish from the oven and let cool in the tin still covered in the foil. When cool, remove skin and bones and flake the fish in large flakes evenly into the 3 buttered pie dishes.
• Make the sauce by taking the milk and the juices from the fish and put these into a sauce pan with the spinach and parsley. Add 2 desert spoons of slaked (with milk) cornflour to thicken and salt and pepper to season.
• Cook for a couple of minutes until the sauce has thickened then pour over the fish in each pie dish.
• Top each pie with mashed potato and bake in a moderate oven intil golden brown on top. (about 35 -40 mins depending on size of pies).
• Each pie serves 2 very hungry people.
• Serve with additional vegies if liked.

SMOKED TROUT FISH PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
• Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.