Only the Best Fish Pie Ever
From capedread 17 years ago
- 120 minutes to make
- Serves 4
it is truly the tastiest fish pie ever
Ingredients
- 1 carrot shopping list
- • 1 stick of celery shopping list
- • 450 ml full cream milk shopping list
- • 8-10 black peppercorns shopping list
- • 1 lemon shopping list
- • 1 bay leaf shopping list
- • 1 small onion shopping list
- • Whole nutmeg shopping list
- • 150g salmon shopping list
- • 150g cod fillet shopping list
- • 150g naturally smoked haddock fillet shopping list
- • 2 large free-range eggs shopping list
- • 500g potatoes (good for mashing) shopping list
- • 125g butter, some for mash and the remainder for the sauce. shopping list
- • 150 ml double cream, some for the mash and the remainder for the sauce shopping list
- • 50g plain flour shopping list
- • Dijon mustard, to taste shopping list
- • white pepper shopping list
- • Bunch of parsley (with stalks) shopping list
- • 12 raw tiger prawns, peeled and cleaned. shopping list
- • 100g Strong cheddar cheese shopping list
- • salt, to season shopping list
How to make it
- poaching liquor- Chop the carrot and celery and place in a pan with the milk, peppercorns, onion, lemon zest and bay leaf and grated nutmeg.
- Add all the fish except the prawns and cook gently for 10 minutes.
- In another pan, hard boil the eggs the allow to cool.
- Turn the heat off the poaching pan, put on the lid and leave until the fish is cool
- then flake.
- Sieve the poaching milk and reserve.
- In another pan, boil the potatoes until cooked the drain and mash with butter and cream.
- To make the sauce, melt the butter, add the flour and cook out for 3-4 minutes. Gradually add the remaining cream, poaching milk then the mustard, white pepper to taste and parsley. Cook for 5 to 7 minutes.
- Peel the boiled eggs.
- Remove the sauce from the heat and add the flaked fish and the prawns.
- Place the fish and sauce in an oven proof dish or individual oven proof dishes with the hard boiled eggs.
- Pipe or spoon the mashed potato on top - top with grated cheese.
- Bake the dish for 20 to 25 minutes at 180 degrees Celsius until golden brown.
- Take the fish pie out of the oven and leave to rest.
The Rating
Reviewed by 5 people-
I had to leave out the double cream, used single! and only 25 grms butter,
But it was a great success, and everyone asked for seconds, so many thanks.. Whew....superb
Willybizz
willybizz
in Cardiff loved it
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Thanks so much I will leave out the other fish as we just use salmon, as my husband fishes for it. Can't wait to try it out.
invisiblechef
in loved it
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