Here is how Fancy Fish Pie might help you in weight loss
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Before you jump to Fancy Fish Pie recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to fancy fish pie recipe. You can have fancy fish pie using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fancy Fish Pie:
- Provide For poaching the fish
- Provide 500 ml full fat milk
- Use 1 small onion, quartered
- Use 4 cloves
- Use 2 Bay Leaves
- Provide For the Filling
- Get 300 g smoked seconds fillets/smoked haddock
- Take 300 g cod fillet, skinned and boned
- Prepare 200 g Queen scallops
- Get 150 g King Prawns
- Prepare Small bunch parsley, chopped
- Get For the Nutmeg Mash
- Use 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks
- Take salt and black pepper
- Prepare 50 ml Whole Milk
- Provide 50 g unsalted butter
- Get Freshly grated nutmeg
- You need 100 g grated mature cheddar
- Provide For the Sauce
- Prepare 50 g unsalted butter
- Take 50 g plain flour
- Take 500 ml reserved poaching milk PLUS an extra 100ml
- You need 1 tbsp Lemon Juice
- Prepare 2 tbsp chopped fresh parsley
- Provide Freshly grated nutmeg
- Get salt and black pepper
Steps to make Fancy Fish Pie:
- 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.
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