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We hope you got insight from reading it, now let’s go back to fish pie recipe. You can have fish pie using 18 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Fish pie:
- Use Use as much fish as you like, here roughly 400-500g in total for two people:
- Use salmon fillet
- Prepare small smoked haddock fillet
- Use fresh haddock or cod fillet
- Take raw prawns, thawed if using frozen
- Use medium waxy potatoes
- Use butter
- Use heaped tsp of flour
- Prepare milk
- You need fish stock
- Provide double cream
- Provide ground white pepper
- Provide grating of nutmeg
- Get grated Gruyère cheese
- You need grated Parmesan
- Get finely chopped parsley
- Get frozen peas, thawed
- You need salt and pepper
Steps to make Fish pie:
- Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes.
- Boil the potatoes until tender, drain, cool and slice quite thinly.
- Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley.
- Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls.
- Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan.
- Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad.
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