Fish Pie With Saffron Mash Recipes

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FISH PIE WITH SAFFRON MASH



Fish pie with saffron mash image

A great dinner party dish. This can be made ahead and frozen so there's always something ready to entertain guests

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 15

3 shallots , finely chopped
3 tbsp white wine vinegar
150ml white wine
142ml pot double cream
900g fresh haddock fillets, skinned
200g bag raw, peeled prawn , preferably unfrozen
800g fresh spinach (about 2 bags)
200g crabmeat
3 garlic cloves
1 red chilli , halved and deseeded
200ml full-fat milk
pinch saffron strands
1 ¼kg potato , cut into large chunks
4 tbsp olive oil
zest and juice 1 lemon

Steps:

  • Tip the shallots and vinegar into a saucepan and place on the heat so the vinegar evaporates quickly. Splash in the white wine and reduce until practically dry. Add cream, bring to the boil, then simmer gently until reduced by two-thirds and very thick. Leave to cool. Cut the fish into bite-size chunks and set aside with the prawns.
  • Tip spinach into a large colander and pour over boiling water from a kettle until all the spinach is wilted (you may need to do this more than once). Cool under the cold tap, then squeeze the spinach tightly to get rid of any excess liquid.
  • To make the topping, mash the saffron, garlic and chilli together using a pestle and mortar. Tip into a saucepan with the milk, bring to the boil, then remove from the heat to infuse. Bring the potatoes to the boil and simmer for 15 mins until soft. Drain, then mash well with the infused milk, olive oil, lemon juice and zest.
  • Heat oven to 200C/fan 180C/gas 6. To assemble the pie, mix the fish and prawns into the cold cream until completely coated. Tip the fish into the bottom of a large gratin dish and scatter over clumps of crabmeat. Unravel the spinach and lay it over the fish, then top with the mash. Cook the pie for about 30 mins until golden and starting to brown and bubble around the edges. Serve with green veg if you like.

Nutrition Facts : Calories 683 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 1.36 milligram of sodium

FISH PIE WITH SAFFRON MASH



Fish Pie With Saffron Mash image

I love this fish pie; it's my type of comfort food. It is great with crusty white bread and steamed asparagus tips.

Provided by Steve2702

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg potato
1 teaspoon saffron thread
2 garlic cloves, peeled
125 g butter, divided
600 ml milk, divided
150 ml single cream
175 g shelled cooked mussels
175 g shelled cooked prawns
450 g cod fish fillets
1 onion, sliced
1 tablespoon chopped fresh dill
225 g tomatoes
1 bay leaf
25 g flour
salt and pepper

Steps:

  • Pre heat the oven to 180 Celsius.
  • For the Saffron Mash, peel and chop the potatoes; cover with water, add the garlic cloves and saffron strands. Bring to the boil and cover until cooked.
  • Drain the potatoes retaining the saffron and garlic. Add 75g of the butter and mash smoothly. Add the cream and 150 ml of the milk and beat until light and fluffy. Season with salt and pepper to taste.
  • Meanwhile, lay the cod in an ovenproof dish; cover with the remaining milk. Add the onion and bay leaf. Cover and bake for 20 minutes until the fish is firm. Strain off the milk and reserve.
  • In the meantime, plunge the tomatoes into a pan of boiling water for 30 seconds; refresh in cold water. Peel, quarter, remove the seeds, and roughly chop the flesh.
  • Turn up the oven to approximately 230 Celsius. Flake the cod into a buttered ovenproof dish. Add the prawns, mussels and tomatoes; sprinkle over the dill.
  • Melt 25g butter in a pan and add the flour. Cook for 30 seconds; stir in the reserved milk and cook, stirring, until thickened. Season with salt and pepper and pour over the fish.
  • Spoon the saffron mash over top of the fish mixture covering it completely. Dot with remaining butter.
  • Bake in the oven for 10-15 minutes or until nicely browned on top.
  • Serve with crusty white bread and steamed asparagus tips.

Nutrition Facts : Calories 786.8, Fat 40.1, SaturatedFat 24.1, Cholesterol 226.8, Sodium 761.1, Carbohydrate 64, Fiber 6.9, Sugar 4.7, Protein 43.9

FISH PIE



Fish Pie image

To the uninitiated, fish pie has an uninviting name and reputation. But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven. It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream rather than milk and infusing all of it with the eggy-lemony kiss of saffron. It's an hour well worth spending.

Provided by Nigella Lawson

Categories     dinner, casseroles, pies and tarts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 medium carrot, peeled and quartered lengthwise
1/2 cup white wine
Large pinch salt
1 bouquet garni (bay leaf, fresh thyme, parsley, celery and leek, tied together in cheesecloth)
2 pounds baking potatoes, peeled and cut into chunks
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing pan
1/2 to 1 teaspoon of salt, to taste
8 ounces skinless cod fillets
8 ounces skinless haddock fillets
8 ounces skinless salmon fillets
1/2 teaspoon powdered saffron or 1/2 teaspoon saffron threads steeped in 1 tablespoon boiling water
1 cup light cream (or a combination of half and half and heavy cream) or as needed
1/4 cup all-purpose flour
Pinch of mace
Salt and pepper, to taste
5 ounces cooked, peeled shrimp
Freshly grated nutmeg

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.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 50 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 28 grams, Sodium 1334 milligrams, Sugar 4 grams, TransFat 1 gram

EASY FISH PIE



Easy Fish Pie image

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Provided by CharlieB

Categories     Seafood     Fish     Tilapia

Time 2h35m

Yield 8

Number Of Ingredients 11

6 medium potatoes
½ cup butter, divided
1 medium white Spanish onion, chopped
1 ½ cups grated medium Cheddar cheese
1 ¼ cups light cream, or as needed
2 teaspoons Dijon mustard
1 teaspoon lemon juice
salt and ground black pepper to taste
1 ½ pounds white fish - skinned, boned, and cut into chunks
½ pound fresh shrimp, peeled and deveined
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g

FISH AND POTATO PIE



Fish and Potato Pie image

Make and share this Fish and Potato Pie recipe from Food.com.

Provided by wizkid

Categories     Savory Pies

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb smoked haddock or 1 lb cod fish fillet, skin removed and broken into large chunks
1 large onion
2 cloves garlic, minced
1/2 pint single cream
1 tablespoon fresh parsley, finely chopped
1 ounce butter
1 tablespoon lemon juice
salt and pepper
2 lbs potatoes, peeled and boiled
1 tablespoon milk
4 ounces cheddar cheese, grated
2 tablespoons grated parmesan cheese
1 ounce butter
1 tomatoes, sliced to place on top

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.

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