This fish recipe is for a fish pie. If looking for a recipe for fish, this fish pie recipe is ideal and can be served with the fish of your choice.
Mise en place
- Wash the bay leaf, thyme and parsley stalks and place into a large sauté pan
- Add the peppercorns and pour in the milk. Place in the cod and smoked haddock. Place on the hob over a medium heat and bring gently to the boil. Turn down the heat to a simmer and allow to simmer for about 4 minutes until the fish is just cooked
- Remove the fish from the pan using a fish slice and place on a clean plate and allow to cool. Pass the milk through a fine sieve into a clean saucepan and save to make the sauce later.
- Hard boil the egg and refresh under cold running water. Shell and cut the egg into quarters lengthways. Cover and put aside until later
- Wash, dry and roughly chop the parsley
- When the fish is cool enough to handle, flake it between your fingers into a clean bowl, removing any skin and bones
- Cut the prawns into half across the middle (if they are too big) and add to the fish
- Place the milk back onto a low heat to warm
- Place the butter into another clean saucepan over a low heat and allow to melt gently. Using a wooden spoon, stir in the flour to make a roux. Allow to cook for a few moments to cook out the flour, then slowly add the milk a little at a time to make a nice sauce. Add the cream and season to taste, then add the chopped parsley and then add the sauce to the fish a little at a time until you reach the right consistency for your pie filling. Add the hard boiled egg and allow to cool completely
- Meanwhile, make a nice fluffy mash potato mix (without butter or milk). Grate in a touch of fresh nutmeg and mix
- Pre-heat the oven to 180°C (Gas Mark 4)
- Most of the work has been done in the mise en place. Spoon the fish mixture into an ovenproof dish, leaving enough space to add the mashed potato
- Fit a star tube into a piping bag and spoon in some of the mash potato. Neatly pipe the potato over the top of the pie
- Place the pie on a baking tray and place in the pre-heated oven until it is piping hot and the top is a golden brown
- Remove from the oven and divide the fish pie between warmed plates and serve
Fish pie – hints and tips
Here, we are using a dish 20cmx14cmx6cm deep. This size of dish is ideal for two portions. Of course, if you wish you can make enough for two pies and freeze the second one for another day, as long as the fish hasn’t been frozen before.
You can use other types of fish for your pie, such as salmon. Many supermarkets and fishmongers sell packs of mixed fish designed for making fish pie, which are ideal.