FISH PIE
Recipe VIDEO above. A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden. Use a combination of both smoked and raw unsmoked fish for optimum flavour and texture. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 22
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.
Nutrition Facts : ServingSize 323 g, Calories 365 kcal
BRAISED MI'KMAW EEL PIE
Another fantastic Mi'Kmaw recipe, haven't had the opportunity to try it yet, but thought i'd share it with you - it sounds so delicious!!! Found it in a magazine "Saltscapes"!!
Provided by Chef mariajane
Categories No Shell Fish
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash eels thoroughly. Cut a lengthwise slit down the side of each eel, about 1/8-inch deep. Slice into 3-inch pieces.
- IN a medium saucepan, bring water to a boil. Add eel and boil for about 10 minutes. Drain and remove the spine from each of the eel segments.
- Place fish into a 9-inch cast iron frying pan or ovenproof dish. Add water to just cover the fish. Bake at 400F for about 30 minutes, until the water has run dry and the eels are browned on both sides. You will hear a sizzling sound - in Mi'Kmaw niwetesinkik. Remove from oven and set aside.
- In a large bowl, combine flour, cornmeal, baking powder and salt. Cut in lard, using a pastry cutter, or mix with your hands until mixture resembles coarse crumbs. With a fork, stir in milk, a little at a time.
- Transfer dough to a lightly floured surface and knead gently. Spread out; knead with the palms of your hands or use a rolling pin until it is about 1/2-inch thick.
- Add water to the eel pan, to about half the depth of the fish. Lay the pastry over the eel; the dough should fit within the oven proof pan without falling out over the edges. Cut 2 vent holes in the center of the pastry and dab milk on the surface.
- Bake at 400F for 35-40 minutes, or until crust browns. Watch that the water does not dry up,. If you hear a sizzling sound, add a little bit of water, no more than 1/4 cup at a time (this will probably just happen once).
Nutrition Facts : Calories 336.5, Fat 17.9, SaturatedFat 6.9, Cholesterol 16.8, Sodium 332.3, Carbohydrate 38, Fiber 1.6, Sugar 0.8, Protein 5.3
SMOKED FISH PIE
This is a quick and easy family meal.Any type of fish can be used, I use King Fish but even tinned fish will suffice. Kumara is a New Zealand sweet potato. Any sweet potato can be used or even just plain potato.
Provided by Fleur Winger
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter over a low heat.
- Add flour and salt n pepper and cook until it resembles bread crumbs.
- Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
- Put back onto heat and stir until thick.
- Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
- Chop dill finely and add onion, curry, dill and parsley to white sauce.
- Flake up fish and add to sauce, fold in gently and put into pie dish.
- Lightly mash together Kumara, garlic and salt n pepper.
- Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
- Bake at 170 degrees Celsius for 20 minutes.
Nutrition Facts : Calories 575.9, Fat 37.9, SaturatedFat 22.6, Cholesterol 137, Sodium 1063.2, Carbohydrate 31.2, Fiber 3, Sugar 3.9, Protein 28.5
BAKED EELS
Eels used to be rather a more common dish. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F and lightly butter a baking dish.
- Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
- Dredge with flour, season with salt and pepper and place in prepared pan.
- Dot with butter and add water to prevent burning.
- Cover and bake for 15 minutes or until fish is browned.
Nutrition Facts : Calories 331.2, Fat 21.5, SaturatedFat 6, Cholesterol 200.7, Sodium 305.4, Carbohydrate 4, Fiber 0.1, Protein 28.5
More about "baked smoked eel pie recipes"
3 WAYS TO COOK EEL - WIKIHOW
From wikihow.com
SMOKED EEL RECIPE - MEATS AND SAUSAGES
From meatsandsausages.com
EEL RECIPES AND EEL FOOD : SBS FOOD
From sbs.com.au
ROASTED EEL RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category StarterTotal Time 30 minsEstimated Reading Time 2 mins
SMOKED EEL SANDWICH RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPICY EEL AND GREENS PIE (LA ESPINAGADA) | EEL RECIPES | SBS FOOD
From sbs.com.au
SMOKY EEL IN PASTRIES WITH PORK & EMMENTAL - GREAT BRITISH CHEFS
From greatbritishchefs.com
SMOKED FISH PIE RECIPE WITH CHEDDAR MASH TOPPING
From greatbritishchefs.com
10 OF THE MOST VIRAL RECIPES WE’VE EVER SHARED ON TIKTOK
From foodnetwork.ca
SMOKED EEL SPäTZLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EEL RECIPES - BBC FOOD
From bbc.co.uk
HOT SMOKED EEL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SMOKED EEL WITH BEETROOT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
UNADON (JAPANESE EEL RICE) 鰻丼 • JUST ONE COOKBOOK
From justonecookbook.com
SMOKY FISH PIE WITH SMOKED MACKEREL AND SCALLOPS RECIPE
From bbc.co.uk
CHRISTMAS EVE HOT SMOKED SALMON PIE | RECIPES | DELIA ONLINE
From deliaonline.com
SMOKED EEL, PORK BELLY, FOIE GRAS & APPLES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BAKED SMOKED EEL PIE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
EEL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC RASPBERRY PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love