Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, a serious fish pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate this recipe still further. 'Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart,' the chefs of Fortnum & Mason write in their cookbook, from which this recipe is taken — and. This fish pie is packed with three different kinds of fish—firm, white-fleshed cod (or another, similar fish); hot-smoked salmon; and shrimp—all of it bathed in a flavorful and creamy sauce. On top, a layer of perfectly browned and buttered mashed potatoes.
A Serious Fish Pie is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. A Serious Fish Pie is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have a serious fish pie using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make A Serious Fish Pie:
- Prepare 1 Salmon fillet
- Prepare 1/2 Smoked cod or haddock fillet
- Prepare 2 Shallots (or 1/3 small onion)
- Get 1 clove garlic
- Prepare 1 pinch dill
- Make ready 1 pinch chives
- Prepare 1 handful grated cheddar cheese
- Prepare 1 teaspoon plain flour
- Prepare 1/4 cup milk
- Take 1 knob butter
- Prepare 1/3 lemon, juice and zest
- Take 1 pinch fresh ground black pepper
- Prepare 1 sheet shortcrust pastry
- Make ready 1/4 egg (beaten)
Fish pie is a potato topped fish bake that's a British comfort food classic. Filled with fish and shrimp, topped with potatoes. Easy to make, easy to enjoy. A 'serious fish pie recipe' with some fabulous extra surprises for extra texture and taste - Country Life.
Steps to make A Serious Fish Pie:
- Fry the Shallots and garlic in a little butter.
- Cut the fish into bite size chunks. Microwave in a covered dish until lightly cooked.
- In a separate pan, use the butter, flour and milk to make a rue.
- To the rue add the cheese, pepper, herbs, chives, lemon juice and zest, fish and shallots/garlic. Mix well but gently - try and keep the fish chunks from breaking up.
- Butter the inside of the pie dish.
- Take the pastry sheet and cut around the top of the pie dish to make the pie lid. Take a small serving plate and cut around this to make a larger pastry circle that will form the base of the pie.
- Push the pastry base into the pie dish. Remove excess pastry from around the edge of the dish, making sure you leave pastry on the lip of the dish.
- Add the filling. Then brush some beaten egg around the edge of the base where the lid will sit.
- Add the lid. Push down with your thumb all along the edge, sealing the lid against the base.
- Brush egg over the top of the pie. Then take a sharp knife and make a couple of small holes in the lid to allow steam/pressure to escape.
- Bake in a medium-heat oven for 30-35 minutes, or until the pie is a deep golden brown.
- Serve with a lemon wedge and seasonal vegetables of your choice.
Fish pie is always a winner, but the chefs of. British fish pie is quick and easy to make; filled with poached fish, leeks, and mashed potatoes, it's a great dish to serve for lunch or supper. This British fish pie recipe is easy to make and can be economical to cook. It calls for pieces of a variety of fish; use fresh, seasonal fish whenever possible. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.
So that’s going to wrap it up for this exceptional food a serious fish pie recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
