Recipe of Favorite Fish pie
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Fish pie. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish pie is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fish pie estimated approx 60 mins.
To begin with this recipe, we have to first prepare a few components. You can cook Fish pie using 18 ingredients and 6 steps. Here is how you can achieve that.
A fish pie should be with a mash topping, but I had to find a compromise for a mash objector. But the sliced potatoes work rather well, baking to a crispy golden layer and you can justify putting more cheese on top than you would over mash. Use the best fish you can, not just sad offcuts from the bottom of the freezer. The combination of ingredients is anyone’s flight of fancy and I have stuck to the classic selection: haddock fresh, haddock smoked, salmon and prawns. There’s absolutely no need to precook the fish and I can’t quite understand why recipes advise that. The smoked haddock might be a bit on the firm side but better that than stringy mush. You might also like the leaf wrapped salmon: http://www.cuisinefiend.com/229/leaf-wrapped-salmon
Ingredients and spices that need to be Make ready to make Fish pie:
- Use as much fish as you like, here roughly 400-500g in total for two people:
- 1 salmon fillet
- 1 small smoked haddock fillet
- 1/2 fresh haddock or cod fillet
- 1 dozen raw prawns, thawed if using frozen
- 4-5 medium waxy potatoes
- 1 tbsp. butter
- 2 heaped tsp of flour
- 500 ml milk
- 500 ml fish stock
- 1 tbsp. double cream
- ground white pepper
- 1 grating of nutmeg
- 100 g grated Gruyère cheese
- 2 tbsp. grated Parmesan
- 2 tbsp. finely chopped parsley
- 1 handful frozen peas, thawed
- salt and pepper
Instructions to make to make Fish pie
- Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes.
- Boil the potatoes until tender, drain, cool and slice quite thinly.
- Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley.
- Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls.
- Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan.
- Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad.
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So that is going to wrap this up with this special food Recipe of Quick Fish pie. Thank you very much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!