The Best Fish Pie Recipe That Anyone Can Make
The best fish pie recipe that anyone can make is delicious and straightforward, perfect for winter comfort food. You will understand how to poach fish and also make a classic white sauce. Smoked haddock is one of the best fish to eat.
Preparation and cooking time
Prep: 45 mins
Cook: 30 mins
Easy to prepare
Serves 4 people
Ingredients for fish pie
400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
One small onion, quartered
Two bay leaves
Four medium eggs
Parsley leaves, chopped
100g of butter
50g of plain flour
Pinch of grated nutmeg
1kg potatoes, peeled and cut into cubes
50g cheddar, grated
Poach 400g fillets of skinless white fish and 400g fillets of skinless smoked haddock. In the frying pan, put the fish and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud per quarter with clove and then add two bay leaves to the milk. Just bring the milk to the boil, and you’ll see a few little bubbles. Lower the heat and simmer for 8 minutes. On a plate, lift the fish and strain the milk into a jug to cool. In the baking dish, flake the fish into large pieces.
Four eggs hard-boil. Using a small pan of water bring to the boil, then gently lower the eggs in with a slotted spoon. Take the water back to a gentle boil, rising to the surface with only a few bubbles. Set the 8-minute timer, cook, drain, and cool in a cold water tank. Peel, cut into quarters, and place on the top of the trout, then scatter a small bunch of parsley over the chopped leaves.
Prepare the sauce. In a pan, melt 50g of butter, stir in 50g of plain flour and cook over moderate heat for 1 min. Take the heat off, add in some of the cold poaching milk and stir until mixed. Gradually, proceed to add the milk, mixing well until you have a deliciously smooth sauce. Back to the heat and bring to the boil, and cook, stirring continuously, for 5 minutes, till the back of a spoon is evenly coated. Flavour with salt and pepper, plus a pinch of fresh nutmeg from the heat, then pour over the fish.
Combine and bake. Heat oven to 200C/ or 180C/gas 6. Boil 1kg of floury potatoes for 20 mins, cut into even-sized chunks. With the remaining 50g of butter and 100ml of full-fat milk, rinse, season and mash. Using the top of the pie to force the mash right to the edges to seal, beginning at the edge of the dish and working your way in. Sprinkle over 50g of grated cheddar, fluff the top with a fork, and bake for 30 mins. Make it up for the day ahead, cool down, and bake for 40 minutes.
Fish Recipe Tips
Using different fish and creating new flavours
Seafood: Add 200g of raw peeled king prawns along with the poached fish to the baking dish. Salmon & dill: Substitute 400g skinless salmon fillets for the smoked haddock and use dill instead of parsley. Fish & vegetables: Before pouring over the sauce, add 100g of each frozen pea and sweetcorn to the baking dish.