LUXE FISH PIE
Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h55m
Number Of Ingredients 15
Steps:
- Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
- Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
- Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
- Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.
Nutrition Facts : Calories 652 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium
YUMMY FISH PIE
Make and share this Yummy Fish Pie recipe from Food.com.
Provided by Louise Mann
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Dice onions and carrots and gently cook in a pan with a little olive oil until softened.
- Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice.
- Boil potatoes until nearly cooked.
- Add the eggs to the water to hard boil.
- This saves another pot.
- The spinach needs to be washed and cooked so this can also be done with the same pot.
- Simply put spinach into a steamer and place over boiling water.
- Put cubed fish into a deep dish.
- Add roughly chopped spinach and hard boiled eggs.
- Pour the cream sauce evenly over.
- Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy.
- Pile potaroes on top of the fish and bake at 180 until hot and crispy.
- Enjoy and try with a nice drop of Sauvignon Blanc.
Nutrition Facts : Calories 737.9, Fat 35, SaturatedFat 20.4, Cholesterol 246.4, Sodium 548.9, Carbohydrate 83.5, Fiber 10.7, Sugar 6, Protein 25.5
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
TRADITIONAL BRITISH FISH PIE
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
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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- Fisherman's Pie. View Recipe. The whole family will adore this easy and versatile fish pie. In this Irish-style fish pie, chunks of cod are coated in a cheesy spinach and garlic sauce and topped with a thick layer of mashed potatoes and grated cheese.
- Easy Weeknight Tuna Pot Pie. View Recipe. Refrigerated crescent rolls create a pastry-style topping for this budget-friendly fish pie that uses canned tuna fish for a deliciously easy meal any night of the week.
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- Chef John's Fisherman's Pie. View Recipe. This fantastic fish pie from Chef John has a layer of cod mixed with spinach in a garlic and lemon sauce. It's topped with a crust of buttery potatoes with a hint of nutmeg.
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- British Fish Pie with Mashed Potato Topping. View Recipe. "This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes," says Rebekah Rose Hills.
- Salmon and Potato Pie. View Recipe. A rich and delicious filling made with canned red salmon, tender potatoes, onions, garlic, and thyme is cooked in a prepared pie shell to make this easy fish pie that's perfect for a week night meal when it's cold and blustery outside.
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