Time 1h40m Yield 4 serving(s) Number Of Ingredients 20 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.
Time 1h Yield Serves a family of 4-6 or makes 6-8 toddler meals Number Of Ingredients 11 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.
Time 1h55m Number Of Ingredients 15 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.
Time 1h15m Number Of Ingredients 13 Steps:
Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Time 1h Yield 4 servings Number Of Ingredients 17 Steps:
In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water. Bring to a boil, turn off heat and set aside. Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside. Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid. Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste. Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all. Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.
Time 2h35m Yield 8 Number Of Ingredients 11 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.
Time 1h40m Yield 6 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool. Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces. Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny. Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside. Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper. Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese. Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Time 1h45m Yield 8 to 10 servings Number Of Ingredients 16 Steps:
Put the coley and haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish onto a plate and reserve. Wash the spinach thoroughly and put in a saucepan–do not add any water. Cook gently until it collapses, then raise the heat and cook until done, about 3 minutes more. Drain well, pressing the liquid out. Return the spinach to the saucepan with 2 ounces butter and season to taste with salt, pepper and nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven dish large enough to take the rest of the ingredients. Melt the remaining 2 ounces of butter in a saucepan and cook the onion gently until translucent. Add the flour and stir around to make a roux. Have the milk heated to a simmer and add it little by little until you have a smooth bechamel sauce. Pop in the bay leaf and let it simmer for 1/2 hour, stirring occasionally. Stir the anchovy essence and parsley into the sauce and season with salt and pepper. Mix in the flaked fish and pour onto the spinach. Slice the whites of the scallops in half horizontally and distribute over the fish, interspersed with their corals. Scatter the prawns over the top, sprinkle with the Parmesan and dot with a little extra butter. Bake in a preheated oven at 400 degrees for 20 to 30 minutes, until heated through and browned on the top. Serve with a puree of potato and a tomato salad.
Time 1h15m Yield 5 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C). Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them. Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top. Bake in the oven for 20 more minutes.
Time 1h25m Yield 6 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes. Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside. Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes. Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat. Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese. Bake in the preheated oven until cheese is golden brown, about 35 minutes.
More about “fish pie recipes”
Time 1h30m Yield 6 serving(s) Number Of Ingredients 14 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!
