Things to know about Fish Pie Recipe
Delicious Traditional British Fish Pie Recipe is a home cooked comfort meal which is incredibly simple to make. Fish pie, also known as fisherman’s pie, it is a winning combination of poached fish in a creamy sauce topped with a mashed potato layer. It is a rich, satisfying dish which is incredibly popular across England and Scotland. A mix of different fish is often used when making fish pie as it is known to be a way to use up leftover fish; white fishes work well such as cod, haddock or halibut however salmon is often used as well as more modern recipes use prawns. Similarly to a shepherd’s pie, the topping is a layer of buttery mashed potato, unlike the common pastry pie topping.
Delicious Traditional British Fish Pie from Britain. Authentic Recipe of Fish Pie.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 ml (16.91 floz) Milk
- 1 tbsp Olive Oil
- 1 pc Onion
- 500 grams (1.1 lb) Fish Skinless, de-boned (cod, haddock, or salmon)
- 2 pcs Leek – Onion Leek
- 3 tbsp All Purpose Flour – Plain Flour
- 75 grams (2.65 oz) Garden Peas – Sweet Peas – English Peas – Green Peas
- 1 tbsp Fresh Parsley
- 1000 grams (2.2 lb) Potato
- 60 grams (2.12 oz) Butter
- 50 ml (1.69 floz) Milk
- Preheat the oven to 190C/375F. Prepare the fish by cutting it into bite-sized pieces. Peel and quarter the onions and set them aside.
- In a large saucepan, heat the milk to reach a simmer then add the fish. Add the onion into the pan and increase the heat to a boil for 1 minute, then reduce the heat and leave to simmer gently for 5 minutes. Then reduce the heat to low.
- In a frying pan over medium heat, add oil. Saute the leeks for about 5 minutes or until soft.
- Add the flour to the leeks and mix. Add two spoonfuls of the milk liquid from the fish pan into the leek pan to make a thick sauce, mixing them well and stirring continuously.
- In the saucepan with the fish, add the peas and the leek sauce. Increase heat to medium to create a thick sauce.
- Spoon the fish sauce into an oven-proof dish, chop the fresh parsley and sprinkle over. Ensuring there is still enough room for the topping. Set aside.
- To make the topping, bring a large saucepan of water to a boil. Peel and dice the potatoes and add to the boiling water. Cook for 10 – 15 minutes or until potatoes is tender. Drain and add back into the saucepan with the butter and milk and mash until smooth and creamy.
- Carefully spoon the mashed potato to layer over the fish, spreading evenly across the dish. Bake for 25 minutes, the filling will be bubbling and the potato will have a golden top.
Ensure the fish is fresh, skinless, and boneless.
Serve with boiled vegetables
— Specific Atributes of This Recipe:
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