Traditional British Fish Pie Recipes

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FISH PIE - IN FOUR STEPS



Fish pie - in four steps image

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 13

400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
1 small onion, quartered
4 cloves
2 bay leaves
4 eggs
small bunch parsley, leaves only, chopped
100g butter
50g plain flour
pinch freshly grated nutmeg
1kg floury potato, peeled and cut into even-sized chunks
50g cheddar, grated

Steps:

  • Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
  • Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
  • Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
  • Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Nutrition Facts : Calories 824 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 3.12 milligram of sodium

ENGLISH FISH PIE



English Fish Pie image

I dragged this recipe out of my file cabinet for a fellow JAP chef, and I thought that I would post it. This is an English Fish Pie recipe that we used to make at a restaurant I worked at in Chicago that served a lot of "pub" food. I won't go so far as to use words, like traditional, or authentic; however, I do remember a...

Provided by Andy Anderson !

Categories     Fish

Time 50m

Number Of Ingredients 13

16 oz skinless white fish (cod, haddock, and the like)
16 oz skinless smoked haddock fillet
20 oz milk, whole
1 medium yellow onion, outer skin removed, quartered pole to pole, and then cut in half
2 medium bay leaves
4 medium eggs, hard boiled
2 Tbsp fresh parsley, chopped
4 Tbsp sweet butter, salted
1/2 c flour, all purpose
salt & freshly ground black pepper, to taste
1/8 tsp nutmeg, freshly grated
2 lb golden yellow potatoes
3 oz extra sharp cheddar, grated

Steps:

  • 1. Everyone has their own way of making mash potatoes; but the one thing we all have to do is boil the taters. So, get yourself a large pot, and put the golden yellow taters on the boil.
  • 2. Put 15 ounces of the milk into a small pan, and then bring up to a light simmer. Add the white fish, but not the smoked haddock.
  • 3. Chef's Note: The smoked haddock is already cooked, and ready to be flaked into the white fish, after it's poached.
  • 4. Add the onion, and the bay leaves, and keep on the simmer for about 8 minutes.
  • 5. After eight minutes, remove the fish, and then strain the poaching liquid into a bowl, and allow to cool, while you work on the rest of dish. Discard the solids.
  • 6. Chef's Note: I was looking over my old notes on this recipe, and I have a suggestion. Instead of buying skinless white fish, buy it with the skin on. Then after 8 minutes, remove the fish, and flake the meat off of the skin... return the skin to the poaching liquid and allow to simmer for an additional 8 minutes. Then discard the skin, and continue with the recipe.
  • 7. Flake the white fish, and the smoked haddock, and place into the bottom of a baking dish.
  • 8. Chef's Note: I use a 10 x 7 baking dish, but that's packing it pretty full, you might want to use something slightly larger.
  • 9. Slice the hard boiled eggs into quarters, and then arrange them on top of the fish.
  • 10. Chef's Note: I wasn't so sure about the eggs; however, a Brit one time told me the eggs were definetely a part of a "traditional" fish pie. However, if you're not a fan... leave them out.
  • 11. Add 2 tablespoons of the butter, and the flour into a small saucepan, and blend together over medium heat to make a blonde roux.
  • 12. I dated a blonde roux once... down in the Big Easy... Wonder what happened to her?
  • 13. Slowly add the cooled (but not cold) poaching liquid to the roux, and whisk until you have a smooth, thickened sauce. Season with some salt, pepper, and the grated nutmeg.
  • 14. Pour the sauce over the fish in the baking dish.
  • 15. Remove the potatoes from the boiling water, and make mash potatoes... YUM. My method is to keep them in the skins during the boil, and use a potato ricer with medium holes. Add the remainder of the milk, and butter, and salt and pepper, to taste.
  • 16. Chef's Note: I don't like adding cold milk to mash potatoes, so I heat the milk, along with the butter, in a small sauce pan, and then add the hot liquid to the hot potatoes. In addition, I usually find I need a bit more milk than the recipe calls for.
  • 17. Top the fish pie with the mashed potatoes, and then sprinkle with the cheese.
  • 18. Place a rack in the middle position, and then preheat the oven to 400f (200c).
  • 19. Bake for 30 minutes, or until the top is slightly brown and bubbly.
  • 20. For a more formal (less rustic) approach to this dish, you might try baking it in individual ramekins. That's how we did it at the restaurant.
  • 21. Have fun with this dish, and even try other types of fish. For example, you could add some shrimp... But it you do, don't poach them with the fish... add them raw to the top of the dish, before adding the potatoes, and then bake. Or, how about the addition of some nice peas... I like peas with this dish. Or, maybe go 50/50 with half golden yellow potatoes, and half sweet potatoes.
  • 22. Keep the faith, and keep cooking...

TRADITIONAL BRITISH FISH PIE



Traditional British Fish Pie image

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Provided by Al G

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 6

Number Of Ingredients 12

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

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.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g

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Top Asked Questions

What is the easiest British fish pie to make?
The first step to the Easiest British Fish Pie is to make the fish stock. This involves cooking the fish and onions in the milk along with bay leaves and this is what will make the sauce. Cooking the fish in the milk heightens the seafood flavor of the sauce. There is a lot of butter in this recipe (sorry, no diet food here).
What is a British Pie?
The simple, savoury pie is a British culinary tradition that dates back hundreds of years and is still a beloved bite to eat in England. Whether it’s topped with pastry or mash, has juicy meat or fresh fish inside, one thing is for certain: it’s seriously tasty.
What is fishfish pie?
Fish pie is a universal comfort food, we've given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour
How to prepare fish pie in advance?
This traditional fish pie recipe makes a great family meal and is easy to prepare in advance and heat up when needed. Read more about sharing. Preheat the oven to 180C/160C Fan/Gas 4. Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top.

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