Yummy Fish Pie Recipes

Steps:

• Preheat your oven to 190c.
• Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
• Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
• Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
• Bring to the boil and stir until thickened.
• remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
• Mix well, then fold the egg quarters through very gently.
• Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
• Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

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.

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.

Steps:

• First boil the potatoes
• Infuse the milk and double cream with the bay leaves, grated nutmeg and peppercorns and cloves. Place the fish into the infusion adding a tablespoon of butter. Poach on top of the oven for approximately 8-10 minutes (the fish does not have to be cooked through, as it will be cooked further once th mash has been put on top). Add the raw prawns/scallops after 4 mins of fish cooking.
• Remove fish from the pan and place in a bowl(allow the fish to cool until you are able to handle it without burning yourself), discard the skin, flake the fish and put back into the bowl. Set aside. Strain the poaching liquor into a jug.
• For the roux mixture, melt 1 tablespoon of butter in a large pan. Add the chopped onion and the thyme leaves and cook over a medium heat until the onions have softened. Stir in the flour little by little and cook gently for 5 - 7 minutes.
• To the onion and flour mix, gradually add the poaching liquor, stirring vigorously all the time. Once all the liquid has been added cook over a very low heat for 10 minutes,until thick and creamy
• Add the hard boiled eggs, parsley, mustard powder, and anchovy essence. Carefully fold in the flaked fish and prawns/scallops (optional luxury). Season to taste. Pour into two separate oven proof dishes, (one big and one small).
• Drain the spuds (the trick to a good mash is having the potatoes as dry as possible) into a bowl plus 2 egg yolks (the yolks make the mash become more crispy when baked in the oven). Mash all together. Spoon the mash over the top of the fish mixture in the two separate dishes and fluff up with a fork.
• Put the small dish in a plastic bag and freeze. Combine the two cheeses and sprinkle over the spuds. Place into a pre heated oven (200c/400f/ gas mark 6 and bake for 35-40 minutes or until bubbling and golden.
• Serve with fresh spinach and carrots.

Steps:

• Prep the fish pie:.
• Preheat oven to 400 degrees F. and bring a large pan of salted water to boil.
• Peel the potatoes and cut into 3/4 inch chunks.
• Once the water is boiling, add the potatoes and cook for about 12 minutes, until soft. (stick a knife or fork into them to test).
• Meanwhile, grate the carrot, celery and cheddar cheese right into a large, deep baking dish. Add the zest of the lemon, chile and parsley.
• Cook and serve the fish pie:.
• Cut the salmon and cod, or finnan haddie, into bite-sized chunks and add to the pan with the shrimp.
• Squeeze the juice from the zested lemon (take out seeds) and drizzle with approximately 1 T. olive oil, use your judgement. Add a good pinch of salt and pepper.
• *If you want to add spinach and/or tomatoes, do so now.
• Mix everything together well.
• By now the potoates should be cooked, so drain them in a colander and return them to the pan. Drizzle with some olive oil, aprrox. 2 T. using your judgement, and add a pinch of salt and pepper. Mash until smooth.
• Spread the mashed potoates evenly over the top of the fish and grated veggies.
• Put in your preheated oven and cook for about 40 minutes, or until cooked through, crispy and golden on the top.
• Serve it up!

Steps:

• Preheat oven to 400 degrees F.
• Put the fish in a baking dish and season with salt and pepper.
• Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
• Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
• Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
• Season the sauce with salt and pepper.
• Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
• Pour the fish mixture in a 1½ liter greased ovenproof dish.
• Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
• Bake in the oven at 400F for 30 –40 minutes.

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.