FISH PIE - IN FOUR STEPS
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
Number Of Ingredients 13
- 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
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 !
Number Of Ingredients 13
- 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
- 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
More about "traditional british fish pie recipes"
THE EASIEST BRITISH FISH PIE - CULINARY GINGER
4.7/5 (6)Total Time 45 minsCategory Dinner IdeasCalories 422 per serving
- Add the potatoes to a large pan and cover with water. Bring to a boil and simmer for 10-15 minutes until tender when a sharp knife is inserted. Drain and put into a bowl. Add butter, salt and pepper, mash and set aside.
- Preheat oven to 400°F/200°C. Rub a 12 x 9 x 2-inch (31 x 23 x 6 cm) size casserole dish with butter.
FISH PIE | NATIONAL TRUST
Servings 6Category Main Courses
- Place your milk in a pan with the onion, fresh fish, bay leaf and peppercorns and gently bring to the boil. As soon as it's reached a boil, remove from the heat, top with a lid and leave to stand for 10 minutes.
- Strain and reserve the milk from the fish, remove the peppercorns, onion and bay leaves and leave the fish to one side.
- Next, peel and chop your potatoes for your mashed potato topping. Place chopped pieces in a pan with water, boil until tender, drain and mash with the butter and season with salt and pepper.
FISH PIE RECIPE | GORDON RAMSAY RECIPES
Servings 4Total Time 1 hrCategory Pie
EASY BRITISH FISH PIE RECIPE - THE SPRUCE EATS
Ratings 161Calories 638 per servingCategory Lunch, Entree, Dinner, Pie
DELICIOUS BRITISH PIE RECIPES SWEET AND SAVOURY
Occupation Freelance Food And Travel WriterAuthor Elaine Lemm
CLASSIC FISH PIE WITH PEAS RECIPE - BBC FOOD
Cuisine BritishCategory Main CourseServings 6-8
BRITISH FISH PIE RECIPE - FOOD FANATIC
3.9/5 (16)Total Time 50 minsCategory CasserolesCalories 672 per serving
10 PERFECT PIE RECIPES TO CELEBRATE BRITISH PIE WEEK | HELLO!
Estimated Reading Time 40 secs
GREAT BRITISH PIE RECIPES - LOVEFOOD.COM
EASY BRITISH FISH PIE DINNER RECIPE | SUGAR AND SOUL
Cuisine EnglishTotal Time 1 hr 15 minsCategory DinnerCalories 280 per serving
- Bake the salmon according to package instructions, after cooking remove the fish and discard the Bake Perfect Oven Bags and extra juices. Remove the skin from the fish and use a fork to tear the salmon up.
- In a large saucepan, create a roux with butter a flour by stirring it together until thick, slowly add the cream and stir for 1 more minute.
- Add the fish, vegetables, salt, and pepper to the roux and toss to coat. Transfer the fish and vegetable mixture to a 9x9-inch baking dish.
BRITISH STEAK AND ALE PIE - AUTHENTIC HOMEMADE RECIPES ...
4.6/5 (124)Total Time 1 hr 30 minsCategory Dinner IdeasCalories 201 per serving
- To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
7 SAVOURY BRITISH PIES YOU HAVE TO TRY – BIG 7 TRAVEL
Estimated Reading Time 3 mins
THE TOP 10 BRITISH PIES - BRITISH CORNER SHOP
- The Pork Pie. What a classic. How can you be a fan of pies, but NOT like the Pork Pie? This meat pie is an incredibly traditional British pie. It’s usually eaten cold, and consists of a thick and crumbly hot water crust pastry encasing a pork filling.
- Lamb Shanks Pie. If you are feeling inspired by the thought of pies, then hit the kitchen and try making one from scratch! There are so many different meats that you can stuff into a pie, it can be quite a problem deciding on your filling!
- Gala Pie. Very similar to the Pork pie, the Gala pie has a little twist to it to make it extra tasty. In each slice of the pork pie, the Gala has a perfect half slice of boiled egg nestled in the centre of the meat.
- Sea Bass Puff Pastry Pie. A fish pie is another classic that must be eaten! Mix in some prawns to the dish to add to the fish theme, and use a few teaspoons of tarragon to enhance the Sea Bass.
- Fray Bentos Pie. It’s all very well giving you recipes upon recipes of delicious home cooked pies, but sometimes one just doesn’t have the time to slave over a hot oven!
- Chicken and Leek Pie. This brings back memories of our childhood where mum or dad would bring out a delicious pie with shimmering heat emitting off the crispy pastry surface.
- Bramley Apple Pie. There’s nothing better than getting to rummage through the shopping bags to find that box of Mr Kipling Bramley Apple Pies that you bought.
- Lemon Meringue Pie. To get a lemon meringue pie right is pretty hard. It’s all about avoiding that soggy bottom and keeping the pastry crumbly! And of course the filling has to be the right consistency, and then you need to whisk the meringue to perfection.
- Pukka Pies. The English word ‘pukka’ means genuine, and Pukka Pies really lives up to their name. Pukka Pies began back in the 1960’s in Leicestershire, launching with their ever favourite Steak and Kidney Pie.
- Kale, Chestnut and Mushroom Pie. So if this list seems really quite meat or sweet heavy, then try this lovely veggie pie! The kale and mushrooms add health to the pie and are perfectly complimented with the chestnuts.
TRADITIONAL BRITISH FISH PIE RECIPE - DELISHABLY
Estimated Reading Time 5 mins
TRADITIONAL BRITISH FISH PIE – EDIBLE SEATTLE
Estimated Reading Time 3 mins
FISHERMAN'S PIE - TRADITIONAL ENGLISH RECIPE - ENGLISH ...
TRADITIONAL BRITISH FISH PIE RECIPE | FISH PIE, PIE ...
FISH PIE RECIPES | BBC GOOD FOOD
BRITISH PIE AND MASH - ALL INFORMATION ABOUT HEALTHY ...
BRITISH FISH PIE RECIPES BEST RECIPES AND RELATED RECIPES
TRADITIONAL BRITISH FISH PIE RECIPE - FOOD NEWS
11 TRADITIONAL ENGLISH FOODS AND RECIPES• FAMILYSEARCH
10 TYPES OF BRITISH PIES - INSANELY GOOD
CLASSIC BRITISH FISH RECIPES | GEORGE HUGHES FISHMONGERS
TRADITIONAL BRITISH FISH PIE RECIPE | FISH PIE, RECIPES ...
You'll also love
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.