FISH PIE – IN FOUR STEPS RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course
Total time: 1 hours 15 minutes
Cook time: 30 minutes
|400g skinless white fish fillet|
|400g skinless smoked haddock fillet|
|600ml full-fat milk|
|1 small onion, quartered|
|2 bay leaves|
|small bunch parsley, leaves only, chopped|
|50g plain flour|
|pinch freshly grated nutmeg|
|1kg floury potato, peeled and cut into even-sized chunks|
|50g cheddar, grated|
- 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.
Calories 824 calories, FatContent 40 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 60 grams protein, SodiumContent 3.12 milligram of sodium
MARY BERRY’S EASY FISH PIE RECIPE – BBC FOOD
Provided by: Mary Berry
Prep time: 1 hours
Cook time: 2 hours
Yield: Serves 6
|75g/3oz butter, plus extra for greasing|
|1 large onion, roughly chopped|
|50g/2oz plain flour|
|570ml/1 pint milk|
|salt and freshly ground black pepper|
|2 tbsp lemon juice|
|350g/12oz fresh haddock, cut into 1cm/½in pieces|
|350g /12oz undyed smoked haddock, cut into 1cm/½in pieces|
|4 hard-boiled free-range eggs, roughly chopped|
|900g/2lb potatoes, peeled and cut into even-sized pieces|
|about 8 tbsp hot milk|
|about 50g/2oz butter|
- Preheat the oven 200C/400F/Gas 6. Grease a shallow 2.5 litre/4½pint dish with butter.
- Melt the butter in a pan on a high heat and fry onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes.
- Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
- Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
- For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.
- Spread the mash over the top of the sauce and fish in the dish and score with a fork.
- Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.