Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fancy fish pie. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fancy Fish Pie is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Fancy Fish Pie is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook fancy fish pie using 26 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fancy Fish Pie:
- Take For poaching the fish
- Take 500 ml full fat milk
- Take 1 small onion, quartered
- Get 4 cloves
- Take 2 Bay Leaves
- Get For the Filling
- Prepare 300 g smoked seconds fillets/smoked haddock
- Prepare 300 g cod fillet, skinned and boned
- Get 200 g Queen scallops
- Get 150 g King Prawns
- Get Small bunch parsley, chopped
- Take For the Nutmeg Mash
- Make ready 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
- Take 50 g unsalted butter
- Take Freshly grated nutmeg
- Prepare 100 g grated mature cheddar
- Prepare For the Sauce
- Get 50 g unsalted butter
- Prepare 50 g plain flour
- Get 500 ml reserved poaching milk PLUS an extra 100ml
- Make ready 1 tbsp Lemon Juice
- Make ready 2 tbsp chopped fresh parsley
- Make ready Freshly grated nutmeg
- Take 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.
So that’s going to wrap this up for this special food fancy fish pie recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
