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
CREAMY CORN SMOKED FISH PIE
This is the ultimate in comfort food; smoked fish in a creamy corn sauce, topped with an easy mashed kumara/potato.
Provided by hard62
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil kumara and mash, add milk and mix thru.
- Heat a dash of oil in a non stick frying pan and cook onion until soft.
- Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
- Stir in the smoked fish then pour into a medium sized oven proof dish.
- Place the mashed kumara on top of the fish pie.
- Place in an oven preheated to 180°C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
- Serve with a salad or your favorite green vegetables.
FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
SMOKED HADDOCK & CREAMED CORN CURRY
Everyone will love this creamy fish curry, cooled down with coconut and sweetcorn. It's budget-friendly too
Provided by Katy Greenwood
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
- Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant.
- Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.
Nutrition Facts : Calories 332 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 3.4 milligram of sodium
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
CREAMY FISH & LEEK PIE
Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
Provided by Tommy Banks
Categories Dinner, Fish Course, Main course, Supper
Time 2h5m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
- While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
- Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
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