Hey, if you are a food lover and want to eat some delicious food. Then This fish pie recipe is an all-time family favorite. Best Ever Fish Pie Recipe for you.
This fish pie uses any cheap white fish and salmon (salmon is cheaper at the moment than cod). Try and get fresh parsley. The fishmonger or the fish counter in the supermarket should have some, and lots of supermarkets now stock fresh herbs.
Ask for a good-sized bunch. My fishmonger always gives me a bunch if my patch of parsley at home is looking sorry for itself. Some fishmongers might charge for it though, still – it doesn‛t hurt to ask. It should only be a few pence if they do make a charge. It really is better to use fresh rather than dried parsley in this recipe, so it really is worth looking for and using.
The white fish that is suitable for this dish is any round white fish. Flatfish do not work well in a fish pie. Always look for the cheapest white fish and use anything on offer that week.
Try and eat fish at least once a week for your health and for the health of your family. Fish pie is a lovely way to tempt young people to at least try the dish if all they have been used to is fried fish from the fish and chip shop!
Best Ever Fish Pie Recipe Ingredients:
1 ½ lb (700g) of white fish or a mixture of white and salmon (depending on price) i.e. 8 oz (225g) salmon 1lb(475g) of white fish such as pollock, haddock, etc., Small packet of peeled prawns (if they are reasonably priced).
2 hard-boiled eggs
2 good tablespoons chopped parsley
2 lb (925g) potatoes
3 oz (75g) butter
- pint (275ml) milk plus an extra ‘glug‛ (splash) for the mashed potato
6 level tablespoons flour Salt and pepper to taste
4 oz (125g) grated cheese.
1 bay leaf
Preheat the oven temp 400ºf 200ºc or Gas mark 6
Best Ever Fish Pie Recipe Method:
Put the fish into an ovenproof dish and pour the milk over the fish. Drop in the bay leaf season with salt and pepper. Put into the oven and cook for 15 minutes. Remove from the oven and remove the fish (retain the liquid the fish has been cooked in; pour this into a jug for use later when making the sauce, remove the bay leaf and discard). Place the fish onto a plate and flake the fish, removing any bones that you may find. Put the defrosted prawns with the fish, if you are using them.
Boil the eggs for 10 minutes and drain the hot water from the eggs and place the saucepan with the eggs in, under a running cold tap until full of really cold water to stop the eggs from further cooking. Boil the potatoes with a teaspoon of salt for about 20 minutes until cooked. Test with the point of a knife, push the point into the potato if you feel little resistance the potato is cooked drain and mash with the glug of milk and a 1oz (25g) of butter, Beat with a wooden spoon until smooth or use a potato masher and fork beat until light and fluffy. Peel the hard-boiled eggs and chop into bite-size pieces.
Melt the remaining butter in a saucepan, stir in the flour and cook for 2-3 minutes. Remove the pan from the heat and add the cooking liquid you cooked the fish in a little at a time whisk until the flour has amalgamated with the milk.
Add the tablespoons of parsley. Put the saucepan back on the heat and bring the sauce up to the boil, stirring all the time until the sauce thickens. If the sauce becomes too thick you may need to add a little more milk from the carton to get the sauce to a good coating consistency.
Once you have achieved all this remove the saucepan from the heat. Place the flaked fish into an ovenproof dish and add the boiled egg pour the sauce over the fish and stir to make sure all the fish and egg are coated with the sauce.
Cover the fish and sauce with the mashed potato and rough the surface of the potato with the prongs of a fork by running the prongs of the fork along the top of the potato to give the appearance of furrows. Sprinkle the top with the grated cheese and bake at the top of the oven for about 30 minutes and the top is golden brown and the sides of the pie are bubbling.
Must Read: Best Ever Bangers and Mash Recipe
Best Ever Fish Pie Recipe**Tip:
Before placing the pie in the oven to cook, put the ovenproof dish on a baking sheet for easy lifting in and out of the oven. The baking tray will also catch any spills from the bubbling sides of the pie and this will keep your oven clean.
If you want to omit the parsley you can. You can replace this with 4oz (125g) chopped sauté mushrooms.
I am sure your family will enjoy this pie.
When flaking the fish do this with clean hands as this makes it easier to see (and of course, feel) the bones. Remove any bones you come across while flaking. There is nothing more off-putting than getting fish bones in your mouth at the table. This can be the reason why children don‛t like eating fresh fish. So it is worth taking a little time and trouble at this stage.
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