Fish Pie (Louby)
A lovely one pot dish, I make four at a time which will serve two people or one hungry one.
A lovely one pot dish, I make four at a time which will serve two people or one hungry one.
- Carbohydrate 55.3969933333333 g
- Cholesterol 393.366666666667 mg
- Fat 20.7867333333333 g
- Fiber 6.89026681447029 g
- Protein 46.5761266666667 g
- Saturated Fat 6.81152933333333 g
- Serving Size 1 1 Serving (553g)
- Sodium 294.992 mg
- Sugar 48.506726518863 g
- Trans Fat 3.608753 g
- Calories 597 calories
Step-by-step
- Lots of parts make up this fabulous dish, heat the oven to 180 degrees.
- Hard boil the four eggs. I put them in a small saucepan, cover in warm water and boil for 15 minutes. Once boiled de-shell and then slice as thin as you can.
- Place in a saucepan and cover with Milk, you can add a bay leaf if you wish. Cook for 10 minutes in the milk. Remove and place to one side to cool
- Place on a large piece of foil, drizzle with olive oil and add the dill. Wrap up the salmon leaving a small hole for the steam to escape and then pop in the oven for 20 minutes or so. Place to one side to cool.
- Chop up the parsley, I use my onion chopper which works fabulously. A knife works just as well, but you need the parsley very fine.
- Add a pint of milk to a large saucepan and warm slowly, add the parsley and add sauce flour until the sauce is consistency of a heavy cream.
- Pop the potatoes into a saucepan and cover with cold water, I add a bit of salt and pepper at this point. Boil until they are just soft.
- Drain the potatoes and quickly pop them back on the pan, you want to retain as much heat as possible and don’t rinse them.
- Mash them up with a standard masher, you need to be tough when you mash them. add cream and butter until “gloopy” leave to one side.
- Boil for about 3 minutes, you just want to take the edge of them.
- Flake the pieces of fish into chunks and spread evenly amongst the bowls.
- Spread the prawns, muscles and peas evenly into the bowls
- Pour over the sauce to cover all the beautiful fish
- Place an egg carefully on top of each sauce/fish mix
- now place the mash on top to cover each lovely pie, you could use pastry if like me you hate mash potato! i would also suggest a pipng bag to make it pretty.
- Bake in the oven until the mash potato is golden brown. I would suggest roughly 25 minutes in an oven of 180 degrees.
A raw ingredient list cannot convey how moisture management dictates the success of a layered seafood casserole. Poaching cod and haddock in milk gently denatures the delicate proteins without stripping them of flavor, unlike boiling water which leaches out saline compounds. Drain that poaching liquid completely before combining the flaked fish with raw prawns and mussels, otherwise excess liquid will liquefy the flour-thickened white sauce during baking. Sliced hard-boiled eggs tucked beneath the potato layer provide a traditional British contrast in texture and density, absorbing surplus moisture from the surrounding seafood. Potatoes must be drained thoroughly and returned to a hot, dry burner for sixty seconds to evaporate residual water before mashing with butter and cream; excess moisture in the starch leads to a watery crust that slips off the filling. Assembling these pies in individual dishes allows for efficient freezing. Wrap unbaked portions tightly in foil and freeze them for up to two months, baking them straight from frozen by extending the standard 180 degrees Celsius oven time to roughly forty-five minutes until the peaks of the potato turn golden brown. Scaling the components up or down requires keeping the fish-to-sauce ratio balanced, ensuring every bite contains an equal distribution of flaky protein and rich dairy.
