Irish Aran Islands Fishermans Pie Recipes

FISHERMAN'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange cod in a single layer in a large baking dish; set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
• Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes.
• Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
• Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
• Pour sauce over fish in baking dish.
• Layer mashed potatoes on top.
• Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

FAVORITE FISHERMAN'S PIE

Steps:

• Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
• Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
• Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
• Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
• Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
• Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

IRISH ARAN ISLAND'S FISHERMAN'S PIE

Steps:

• Heat butter in saucepan, add onion and cook for three minutes. Stir in flour and mustard. Blend in milk and fish stock and stir until thickened. Add flaked fish, mushrooms, parsley, mace and chopped eggs to the sauce and blend. Place in 9 inch pie dish and cover with crust.
• FOR THE CRUST: Place margarine, water and half the flour in mixing bowl and cream with fork until well mixed. Stir in remaining flour to make a firm dough. Place on a lightly floured board and knead until smooth. Roll into a circle, fold and cut several gashes in top. Unfold carefully over pie filling. Bake at 425°F for 35 to 40 minutes.
• The Irish Heritage Cookbook Mercedes McLoughlin and Marian McSpiritt.

FISHERMAN'S PIE

Steps:

• Preheat oven to 450°F.
• Boil potatoes for 8-10 minutes or until fully cooked.
• Drain and mash with butter and milk.
• Season to taste with salt & pepper and set aside to cool.
• Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.
• In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft.
• Add cream and stir till just boiling.
• Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat.
• Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.
• Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables.
• Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent.
• Top with a dusting of parmesan and/or breadcrumbs.
• Bake 15 minutes, or until haddock is cooked through and top is nicely browned.