Simple Way to Prepare Super Quick Homemade Fancy Fish Pie
date: 2020-08-28T13:09:26.611Z
image: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
author: Lewis Peterson
ratingvalue: 4.6
reviewcount: 47255
recipeingredient:
- " For poaching the fish" - "500 ml full fat milk" - "1 small onion quartered" - "4 cloves" - "2 Bay Leaves" - " For the Filling" - "300 g smoked seconds filletssmoked haddock" - "300 g cod fillet skinned and boned" - "200 g Queen scallops" - "150 g King Prawns" - " Small bunch parsley chopped" - " For the Nutmeg Mash" - "1.5 kg floury potatoes such as maris pipers peeled and cut into large chunks" - " salt and black pepper" - "50 ml Whole Milk" - "50 g unsalted butter" - " Freshly grated nutmeg" - "100 g grated mature cheddar" - " For the Sauce" - "50 g unsalted butter" - "50 g plain flour" - "500 ml reserved poaching milk PLUS an extra 100ml" - "1 tbsp Lemon Juice" - "2 tbsp chopped fresh parsley" - " Freshly grated nutmeg" - " salt and black pepper"
recipeinstructions:
- "First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes." - "Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley." - "Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender." - "Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk." - "Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan." - "Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste." - "Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar." - "Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley."
categories:
- Recipe
tags:
- fancy - fish - pie
katakunci: fancy fish pie
nutrition: 277 calories
recipecuisine: American
preptime: "PT34M"
cooktime: "PT42M"
recipeyield: "4"
recipecategory: Dinner
---
Compare Fish Tanks and Save Online Today 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. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it.
Fancy Fish Pie is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. Fancy Fish Pie is something which I've loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook fancy fish pie using 26 ingredients and 8 steps. Here is how you can achieve that.
##### The ingredients needed to make Fancy Fish Pie:
1. Get For poaching the fish 1. Get 500 ml full fat milk 1. Get 1 small onion, quartered 1. Make ready 4 cloves 1. Make ready 2 Bay Leaves 1. Take For the Filling 1. Prepare 300 g smoked seconds fillets/smoked haddock 1. Take 300 g cod fillet, skinned and boned 1. Get 200 g Queen scallops 1. Take 150 g King Prawns 1. Prepare Small bunch parsley, chopped 1. Prepare For the Nutmeg Mash 1. Make ready 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks 1. Take salt and black pepper 1. Get 50 ml Whole Milk 1. Get 50 g unsalted butter 1. Get Freshly grated nutmeg 1. Take 100 g grated mature cheddar 1. Make ready For the Sauce 1. Prepare 50 g unsalted butter 1. Take 50 g plain flour 1. Make ready 500 ml reserved poaching milk PLUS an extra 100ml 1. Prepare 1 tbsp Lemon Juice 1. Take 2 tbsp chopped fresh parsley 1. Take Freshly grated nutmeg 1. Make ready salt and black pepper
You can throw in a few prawns too if you like but personally, I prefer it without. Then mix together some cream cheese, and crème fraîche with a little milk, some spring onions and some fresh herbs. I used dill but you could use parsley or chives instead. You can use any mix of fish you like for this pie depending what your family like.
##### Instructions to make Fancy Fish Pie:
1. First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes. 1. Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley. 1. Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender. 1. Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk. 1. Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan. 1. Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste. 1. Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar. 1. Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.
I used dill but you could use parsley or chives instead. You can use any mix of fish you like for this pie depending what your family like. Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Fancy Fish Pie A ridiculously satisfying plate of true comfort food. A rich and creamy recipe with added decadence from the scallops.
So that's going to wrap it up for this special food fancy fish pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d437602931fc1c83/751x532cq70/fancy-fish-pie-recipe-main-photo.jpg
author: Lewis Peterson
ratingvalue: 4.6
reviewcount: 47255
recipeingredient:
- " For poaching the fish" - "500 ml full fat milk" - "1 small onion quartered" - "4 cloves" - "2 Bay Leaves" - " For the Filling" - "300 g smoked seconds filletssmoked haddock" - "300 g cod fillet skinned and boned" - "200 g Queen scallops" - "150 g King Prawns" - " Small bunch parsley chopped" - " For the Nutmeg Mash" - "1.5 kg floury potatoes such as maris pipers peeled and cut into large chunks" - " salt and black pepper" - "50 ml Whole Milk" - "50 g unsalted butter" - " Freshly grated nutmeg" - "100 g grated mature cheddar" - " For the Sauce" - "50 g unsalted butter" - "50 g plain flour" - "500 ml reserved poaching milk PLUS an extra 100ml" - "1 tbsp Lemon Juice" - "2 tbsp chopped fresh parsley" - " Freshly grated nutmeg" - " salt and black pepper"
recipeinstructions:
- "First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes." - "Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley." - "Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender." - "Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk." - "Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan." - "Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste." - "Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar." - "Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley."
categories:
- Recipe
tags:
- fancy - fish - pie
katakunci: fancy fish pie
nutrition: 277 calories
recipecuisine: American
preptime: "PT34M"
cooktime: "PT42M"
recipeyield: "4"
recipecategory: Dinner
---
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fancy fish pie. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Compare Fish Tanks and Save Online Today 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. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it.
Fancy Fish Pie is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. Fancy Fish Pie is something which I've loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook fancy fish pie using 26 ingredients and 8 steps. Here is how you can achieve that.
##### The ingredients needed to make Fancy Fish Pie:
1. Get For poaching the fish 1. Get 500 ml full fat milk 1. Get 1 small onion, quartered 1. Make ready 4 cloves 1. Make ready 2 Bay Leaves 1. Take For the Filling 1. Prepare 300 g smoked seconds fillets/smoked haddock 1. Take 300 g cod fillet, skinned and boned 1. Get 200 g Queen scallops 1. Take 150 g King Prawns 1. Prepare Small bunch parsley, chopped 1. Prepare For the Nutmeg Mash 1. Make ready 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks 1. Take salt and black pepper 1. Get 50 ml Whole Milk 1. Get 50 g unsalted butter 1. Get Freshly grated nutmeg 1. Take 100 g grated mature cheddar 1. Make ready For the Sauce 1. Prepare 50 g unsalted butter 1. Take 50 g plain flour 1. Make ready 500 ml reserved poaching milk PLUS an extra 100ml 1. Prepare 1 tbsp Lemon Juice 1. Take 2 tbsp chopped fresh parsley 1. Take Freshly grated nutmeg 1. Make ready salt and black pepper
You can throw in a few prawns too if you like but personally, I prefer it without. Then mix together some cream cheese, and crème fraîche with a little milk, some spring onions and some fresh herbs. I used dill but you could use parsley or chives instead. You can use any mix of fish you like for this pie depending what your family like.
##### Instructions to make Fancy Fish Pie:
1. First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes. 1. Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley. 1. Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender. 1. Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk. 1. Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan. 1. Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste. 1. Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar. 1. Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.
I used dill but you could use parsley or chives instead. You can use any mix of fish you like for this pie depending what your family like. Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Fancy Fish Pie A ridiculously satisfying plate of true comfort food. A rich and creamy recipe with added decadence from the scallops.
So that's going to wrap it up for this special food fancy fish pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
