Introduction
This delightful fish pie recipe combines the rich flavors of smoked and unsmoked fish, enhanced by a creamy white sauce and a topping of fluffy mashed potatoes. It’s perfect for a comforting meal that brings warmth and satisfaction. With an array of fresh ingredients and a simple preparation method, this dish will surely become a family favorite.
Ingredients
Fish:
– 400 g (14 oz) smoked fish of choice
– 400 g (14 oz) raw unsmoked fish of choice (e.g., Perch)
– 3 cups (750 ml) milk (low fat or full fat)
– 1 brown onion, quartered
– 4 cloves (optional)
White Sauce:
– 50 g (3 tbsp) unsalted butter
– 2 garlic cloves, minced
– 1/2 small onion, finely chopped
– 1 small carrot, finely chopped
– 1 small celery stick, finely chopped
– 1/3 cup (50 g) plain flour (all-purpose flour)
– 1 tbsp fresh tarragon, finely chopped (optional)
– 2 tbsp parsley, finely chopped
– Salt and pepper to taste
Potato Topping:
– 750 g (1.5 lb) floury potatoes, peeled and cut into 2.5 cm (1 inch) pieces
– 30 g (2 tbsp) unsalted butter
– 1/2 cup (125 ml) milk (any fat percentage)
Pie Assembly:
– 1 cup frozen peas
– 4 hard-boiled eggs, quartered (optional)
– 30 g (2 tbsp) butter, melted
– 1/4 cup (15 g) grated Parmesan cheese (optional)
– Finely chopped parsley for garnish (optional)
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yield
Serves 6
To create this versatile and heartwarming fish pie, follow the detailed directions provided above. Enjoy your culinary journey and the delightful flavors that come from this classic dish!
Detailed Directions and Instructions
Poach the Fish:
– Place the smoked and unsmoked fish in a large saucepan.
– Add the quartered onion and cloves (if using).
– Pour in the milk and bring to a gentle simmer over medium heat.
– Poach the fish for about 5 minutes until just cooked through.
– Remove the fish with a slotted spoon and set aside to cool slightly.
– Strain the poaching milk into a jug, discarding the onion and cloves.
Prepare the White Sauce:
– In a saucepan, melt the butter over medium heat.
– Add the minced garlic, finely chopped onion, carrot, and celery.
– Sauté for about 5 minutes until the vegetables are softened.
– Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
– Gradually whisk in the reserved poaching milk, ensuring a smooth mixture.
– Continue cooking, stirring constantly, until the sauce thickens.
– Stir in the chopped tarragon (if using) and parsley.
– Season with salt and pepper to taste.
Prepare the Potato Topping:
– Place the peeled and chopped potatoes in a pot of cold salted water.
– Bring to a boil and cook until tender, about 15-20 minutes.
– Drain the potatoes and return them to the pot.
– Add the butter and milk.
– Mash until smooth and creamy.
– Season with salt and pepper to taste.
Assemble the Pie:
– Preheat the oven to 200°C (400°F).
– Flake the poached fish into large chunks, removing any skin and bones.
– In a large baking dish, combine the flaked fish, frozen peas, and quartered hard-boiled eggs (if using).
– Pour the white sauce over the fish mixture and gently mix to combine.
– Spread the mashed potatoes evenly over the top of the fish mixture.
– Brush the melted butter over the mashed potatoes.
– Sprinkle with grated Parmesan cheese (if using).
Bake the Pie:
– Place the assembled pie in the preheated oven.
– Bake for 25-30 minutes until the top is golden brown and the filling is bubbling.
– Remove from the oven and let it rest for a few minutes.
– Garnish with finely chopped parsley before serving (if desired).
Notes
Fish:
– Choose any smoked and raw fish that you prefer, ensuring they complement each other in flavor.
White Sauce:
– For added flavor, you can substitute tarragon with other herbs such as dill or chives. Adjust the seasonings based on preference.
Potato Topping:
– For extra creaminess, you can use cream or sour cream in place of milk.
Pie Assembly:
– Ensure the fish mixture is cooled slightly before adding the mashed potatoes to prevent them from melting.
Baking:
– Keep an eye on the pie during baking to prevent over-browning; cover with foil if necessary.
Cook techniques
Poaching Fish
To poach fish, submerge it in a flavored liquid like milk and bring to a gentle simmer. Cook until just done to avoid dryness.
Sautéing Vegetables
Sauté vegetables by cooking them in fat over medium heat until they are soft and fragrant. This method brings out their natural flavors.
Making White Sauce
To create a white sauce (also known as béchamel), melt butter, add flour, and gradually whisk in milk until smooth. Cook until thickened.
Mashing Potatoes
Boil peeled potatoes until tender, drain, then mash with butter and milk for a creamy topping. Season to taste for enhanced flavor.
Baking a Pie
Assemble your pie and bake at a high temperature until the top is golden brown and the filling is bubbling, which ensures even cooking.
FAQ
Can I use any type of fish for this recipe?
Yes, you can use any smoked and raw fish of your choice, but ensure they complement each other’s flavors.
Is it necessary to use both smoked and unsmoked fish?
While both types enhance flavor and texture, you can use just one type if preferred.
What should I do if my white sauce is lumpy?
If your sauce is lumpy, continue to whisk vigorously or blend it until smooth.
Can I use frozen vegetables instead of fresh peas?
Yes, frozen peas work well in this dish and retain their flavor and texture when cooked.
How do I know when the potatoes are cooked properly?
Potatoes are properly cooked when they are tender enough to pierce easily with a fork.
Conclusion
This fish pie recipe combines the rich flavors of smoked and unsmoked fish with a creamy white sauce and a fluffy potato topping, creating a satisfying dish perfect for family dinners or special occasions. The addition of peas and optional hard-boiled eggs enhances the texture and flavor, making it a well-rounded meal. Enjoy this comforting dish as a delightful way to savor seafood, and feel free to customize it with your favorite herbs and spices.
More recipes suggestions and combination
Vegetable Variation
Substitute the fish with a mix of sautéed mushrooms, leeks, and spinach for a hearty vegetarian pie.
Seafood Mix
Combine different types of seafood like shrimp, scallops, and crab meat for an indulgent seafood pie.
Herbed Potato Topping
Mix in fresh herbs such as chives or dill into the mashed potatoes for added flavor.
Cheesy Topping
Incorporate grated cheddar or Gruyère into the mashed potatoes for an extra cheesy experience.
Spicy Kick
Add a pinch of cayenne pepper or chopped jalapeños to the white sauce for a spicy twist.
Gluten-Free Option
Replace plain flour with a gluten-free all-purpose flour to create a gluten-free white sauce.
Top with Crispy Bacon
Sprinkle crumbled crispy bacon over the top before baking for a delightful crunch and flavor boost.
