FISH PIE WITH POTATO CRUST
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 20
Steps:
- Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
- While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
- Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.
Nutrition Facts : Calories 641 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
FISH PIE WITH MASHED POTATO TOPPING
A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!
Provided by OffTheHook
Categories Seafood Pie
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
- Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
- Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
- Bake in the oven for 20 more minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g
ROSTI-TOPPED FISH PIE
Fish pie without the fuss - a good recipe for frozen white fish such as coley
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
- Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
- Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
Nutrition Facts : Calories 533 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.23 milligram of sodium
BRITISH FISH PIE WITH MASHED POTATO TOPPING
This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes. I especially liked the big chunks of cod and salmon! The sauce isn't heavy or rich, even though it's really thick and stick to your ribs in texture. It's mildly seasoned, so you can really just enjoy the flavor of the seafood tucked inside.
Provided by Rebekah Rose Hills
Time 1h20m
Yield 6
Number Of Ingredients 21
Steps:
- Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
- Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
- Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
- Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 32.8 g, Cholesterol 191.2 mg, Fat 33.9 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 16.6 g, Sodium 466.3 mg, Sugar 5.3 g
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
FISH AND POTATO PIE
Make and share this Fish and Potato Pie recipe from Food.com.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and boil the potatoes until soft.
- Drain and mash with 1/2 ounce butter and the tablespoon of milk.
- Add the cheese and mix well.
- In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
- Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
- Place the fish filling into a casserole dish.
- Top with the potatoes.
- Sprinkle the parmesan cheese on top of the potatoes.
- Place the sliced tomatoes on top of the potatoes.
- Divide the remaining 1/2 oz butter on top of each tomato slice.
- Bake in a medium pre-heated oven for 40- 50 minutes.
- Serve.
LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING
This creamy dish is really easy and quite informal in a way yet made with luxury seafood and cheesy potato rosti topping instead of the regular mashed potato topping, it can be special enough for a smart dinner with family and close friends.
Provided by AaliyahsAaronsMum
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to gas mark 7/425°F/220°C.
- You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
- Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
- Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
- Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
- Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
- Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
- In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
- Then gradually add the strained fish stock little at a time, whisking all the time.
- When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
- Then whisk in the double cream, followed by the gherkins and chopped parsley.
- Give it all a good seasoning and remove it from the heat.
- Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
- Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
- Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
- Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
- Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
- Finish it off by scattering the grated cheese all over the surface.
- Bake on a high shelf of the oven for 35-40 minutes until golden brown.
- If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.
Nutrition Facts : Calories 745.5, Fat 30.5, SaturatedFat 17.9, Cholesterol 236.3, Sodium 1854.4, Carbohydrate 60.8, Fiber 6.9, Sugar 3.2, Protein 56.2
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FISH PIE WITH SLICED POTATO TOPPING RECIPE | DELICIOUS.
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5/5 (2)Total Time 45 minsCategory Fish Pie RecipesCalories 419 per serving
- Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then drain.
- Heat ½ tbsp oil in a medium pan over a medium-high heat and fry the onion for 6-7 minutes until softening, then add the garlic and fry for a minute more. Remove the onion to a plate and set aside.
- Heat the oven to 200°C/ 180°C fan/gas 6. Melt the butter in the same pan, then add the flour and beat in with a wooden spoon. Cook for 2-3 minutes, stirring, until it starts to smell biscuity. Slowly add the milk, whisking constantly, then whisk gently for 3-4 minutes until thickened. Remove the pan from the heat and stir in the parsley, onion mixture and a good pinch of black pepper.
- Gently stir in the fish, then transfer to a 1.3 litre ovenproof dish. Lay the potato slices over the mixture, overlapping slightly, then brush with the remaining oil. Scatter over the cheddar and cook for 20 minutes or until lightly browned and bubbling.
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