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Easy Fish Pie Recipe in 4 Steps

1. Poach fish fillets in milk with onion and bay leaves for 8 minutes. Remove fish and strain milk. 2. Hard boil eggs for 8 minutes then slice and arrange on top of fish. Make a white sauce by melting butter, stirring in flour and gradually adding milk. Pour over fish. 3. Mash potatoes with butter and milk then use to top pie, sealing edges. Sprinkle with cheese and bake for 30 minutes.

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Kola
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99 views2 pages

Easy Fish Pie Recipe in 4 Steps

1. Poach fish fillets in milk with onion and bay leaves for 8 minutes. Remove fish and strain milk. 2. Hard boil eggs for 8 minutes then slice and arrange on top of fish. Make a white sauce by melting butter, stirring in flour and gradually adding milk. Pour over fish. 3. Mash potatoes with butter and milk then use to top pie, sealing edges. Sprinkle with cheese and bake for 30 minutes.

Uploaded by

Kola
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Fish pie - in four steps

Ingredients
400g skinless white fish fillet

400g skinless smoked haddock fillet

600ml full-fat milk

Method 1 small onion, quartered

4 cloves

1. Poach 400g skinless white fish fillets and 400g skinless smoked 2 bay leaves
haddock fillets. Put the fish in the frying pan and pour over 500ml of the
full-fat milk. Quarter 1 small onion and stud each quarter with a clove, 4 eggs

then add to the milk, with 2 bay leaves. Bring the milk just to the boil – small bunch parsley, leaves only,
you will see a few small bubbles. Reduce the heat and simmer for 8 chopped
mins. Lift the fish onto a plate and strain the milk into a jug to cool.
100g butter
Flake the fish into large pieces in the baking dish.
50g plain flour
2. Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then
pinch freshly grated nutmeg
carefully lower the eggs in with a slotted spoon. Bring the water back to
a gentle boil, with just a couple of bubbles rising to the surface. Set the 1kg floury potato, peeled and cut
timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, into even-sized chunks

slice into quarters and arrange on top of the fish, then scatter over the 50g cheddar, grated
chopped leaves of a small bunch of parsley.

3. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and
cook for 1 min over moderate heat. Take off the heat, pour in a little of
the cold poaching milk, then stir until blended. Continue to add the milk
gradually, mixing well until you have a smooth sauce. Return to the
heat, bring to the boil and cook for 5 mins, stirring continually, until it
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coats the back of a spoon. Remove from the heat, season with salt,
pepper and a pinch of freshly grated nutmeg, then pour over the fish.

4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg


floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season
and mash with the remaining 50g butter and 100ml full-fat milk. Use to
top the pie, starting at the edge of the dish and working your way in –
push the mash right to the edges to seal. Fluff the top with a fork,
sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a
day ahead, chill, then bake for 40 mins.

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