Fish Pie Recipe
Try this Fish Pie Recipe.
Try this Fish Pie Recipe.
- 1 bay leaf
- 2 egg yolks
- black pepper freshly ground
- salt
- 1 garlic clove finely chopped
- 2 tsp lemon zest
- 1 tbsp of olive oil
- 5 spring onions thinly sliced
- 20 mussels, cooked
- 200 g of salmon fillet cut into 25g pieces
- 4 hand-dived scallops cut crossways into 3 pieces
- 4 megrim sole fillets cut in half
- 8 monkfish escalopes thinned with a mallet and cut i
- 1 handful of chives chopped
- 75 g of butter
- 55 g of flour
- 700 ml of milk
- 200 g of onion finely chopped
- 100 ml of white wine
- 100 ml of double cream
- 50 g of gruyã¨re grated
- 50 g of parmesan grated
- 2 tbsp of lemon juice
- 500 g of potato peeled and diced into 2.5cm cubes
- 80 g of butter
- 100 ml of milk warmed
- 1 pinch of ground nutmeg
- 10 g of salt
- 50 g of white breadcrumbs
- 1 handful of parsley leaves chopped
- 50 g of parmesan grated
- 50 g of gruyã¨re
- Carbohydrate 18.2024416666667 g
- Cholesterol 125.468333333333 mg
- Fat 23.1295366664289 g
- Fiber 2.14181667566299 g
- Protein 3.663655 g
- Saturated Fat 13.9410116666338 g
- Serving Size 1 1 Serving (241g)
- Sodium 800.453958333329 mg
- Sugar 16.0606249910037 g
- Trans Fat 1.6087795833269 g
- Calories 288 calories
Step-by-step
- Place the diced potatoes into 1 litre water with 8g salt in a pot or large saucepan. Place the pot on to the heat and bring to the boil. Turn the heat down and then simmer the potatoes for 30 minutes.
- While the potatoes simmer, make the sauce. Place the milk and bay leaf in to a pan and bring the to the boil, then remove from heat.
- In another saucepan, melt 45g butter in a pan on a low heat then add the flour and cook for 5 minutes, stirring constantly.
- Pour the hot milk little by little in to the flour and butter mix, stirring constantly.
- Reduce the heat to low, add the lemon juice, salt and pepper to taste, and simmer for 8 minutes at a low temperature. Remove the bay leaf.
- Melt the remaining 30g butter in a pan on a low heat and add the chopped onion. Cook on a low heat for 5 minutes so they sweat and don’t colour. Add the wine and continue to cook until the liquid is reduced by ½.
- Add the white sauce, Parmesan, Gruyère and cream to the onions and simmer for 2 minutes, stirring constantly, then remove from the heat. Place parchment paper on top of the sauce in the pan to prevent it from forming a skin, then set aside.
- When the potatoes are cooked, drain them in a colander. Place the potatoes back in the pot and dry out on a low heat for 1 minute. Add the 80g butter while you mash the potatoes, then add 2g salt and warm milk to bring it together. Remove from the heat, then mix in the nutmeg and egg yolks.
- For the parsley crumb topping, place the breadcrumbs in a food processor with the lemon zest, garlic, parsley, olive oil, and salt and pepper to season. Blitz until just coarsely chopped--no more than 20-30 seconds. Place the crumb mixture into a bowl and add the Parmesan and Gruyère.
- Preheat the oven to 180°C/gas mark 4 and put the mash into a piping bag with a large star nozzle.
- Simmer the fish pie sauce on the stove, then add the seasoned fish starting with the monkfish. Cook the monkfish in the sauce for 30 seconds, then add the megrim sole. Cook the sole for 30 seconds, then add the salmon fillets and scallop slices and cook for 30 seconds more.
- Once the fish have cooked, add the mussels, chopped chives and sliced spring onions to warm through for a few seconds. Place the fish and sauce in a suitable pie dish and pipe on the warm mashed potato. Sprinkle over the crumb topping and bake for 15 minutes until the crumb topping melts and is golden in colour.
A Cozy Night In: My Perfect Fish Pie
There's something undeniably comforting about a creamy, cheesy fish pie. The flaky fish, nestled in a rich sauce, topped with fluffy mashed potatoes and a crunchy topping – it’s the ultimate comfort food, perfect for a chilly evening or a relaxed weekend meal. Tonight, I'm sharing my go-to recipe, a slightly elevated version of a classic that's surprisingly easy to make, even for a busy weeknight. I’ve always loved cooking, and for me, this isn't just about sustenance; it's about creating a little bit of warmth and happiness, one delicious meal at a time. The aroma alone filling the kitchen is enough to lift my spirits and set a relaxed mood for the whole family.
This recipe isn't about slavishly following instructions; it’s about allowing yourself to experiment and enjoy the process. Feel free to substitute ingredients to your liking. Perhaps you prefer cod to monkfish, or you want to add some extra vegetables for a more substantial meal. The beauty of cooking is its adaptability, and this fish pie is a perfect example of that. I often find myself adjusting the recipe based on what I have on hand – sometimes I’ll throw in some leftover peas or spinach for extra color and nutrients. The key is to let your creativity flow and have fun with it!
The secret to a truly exceptional fish pie lies in the quality of the ingredients. Using fresh, high-quality fish makes all the difference. I usually head down to my local fishmonger; they always have the freshest catches and can offer advice on the best type of fish to use. Similarly, I believe in using good quality butter – it adds a richness and depth of flavor that you just can't get with cheaper alternatives. The same goes for the cheese; a good quality Gruyère and Parmesan can elevate this simple dish to something truly special.
Beyond the deliciousness, this dish holds a special place in my heart. It reminds me of cozy nights spent with loved ones, sharing stories and laughter around a warm table. The simple act of preparing a meal, and particularly one as nurturing as this, brings a sense of peace and satisfaction. It's a beautiful way to express care and love, and that, I think, is something we all need more of in our busy lives. The simple act of preparing food for others is something I find so deeply satisfying. It’s a way to connect with people, to nourish them both physically and emotionally.
The preparation may seem involved, but trust me, each step is simple and straightforward. The process itself is almost therapeutic; the rhythmic chopping of vegetables, the gentle stirring of the sauce – it’s a meditative experience. And the result? A comforting, delicious meal that will leave you feeling warm and satisfied. So, gather your ingredients, put on some relaxing music, and let's create some culinary magic together. The perfect fish pie awaits!
The process of making this fish pie is a journey in itself. It starts with the humble potato, transformed from simple starch into a creamy, comforting purée. The careful layering of flavors, the melding of creamy sauce with delicate fish, the final touch of a golden crumb topping – it all contributes to a culinary masterpiece. It's more than just a meal; it's a testament to the power of simple ingredients, combined with care and attention, to create something truly extraordinary.
I often find that the best meals are the ones that are made with love and intention. It’s not about following a recipe to the letter, but about understanding the principles behind the cooking and allowing yourself to adapt and experiment. This fish pie is a testament to that philosophy. It's a recipe that has evolved over time, shaped by my own experiences and preferences. And that’s what makes it so special; it's a reflection of me, my passions, and my love for good food.
So go ahead, give this recipe a try. Impress your friends, delight your family, or simply treat yourself to a well-deserved moment of deliciousness. This fish pie is more than just a meal; it's an experience. It's a journey into the heart of home cooking, a celebration of simple ingredients, and a reminder of the joy that can be found in the kitchen. And don't be afraid to make it your own. Add a sprinkle of this, a dash of that – let your creativity shine through. Because in the end, the best recipes are the ones that tell your own unique story.
