Easiest Way to Cooking Perfect Fish pie

Easiest Way to Cooking Perfect Fish pie Delicious, fresh and tasty.

Fish pie. This is the easiest fish pie I have ever made. I used cod and haddock for the white fish and a few extra shrimp as there were some left in the bag. It instructions are simple, the sauce with its dash of mustard and lemon had a nice slight "tang".

Scatter with the grated cheese and put the pie immediately in the oven.

Combining fish, leeks, milk, butter, and potatoes, a fish pie is a one-pot supper dish.

Some like to sprinkle a fish pie with grated cheese but that's optional, as is the addition of hard-cooked eggs seen in some recipes.

You can cook Fish pie using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fish pie

1. It’s of Use as much fish as you like, here roughly 400-500g in total for two people:.

2. It’s of salmon fillet.

3. You need of small smoked haddock fillet.

4. Prepare of fresh haddock or cod fillet.

5. It’s of raw prawns, thawed if using frozen.

6. Prepare of medium waxy potatoes.

7. It’s of butter.

8. Prepare of heaped tsp of flour.

9. It’s of milk.

10. It’s of fish stock.

11. Prepare of double cream.

12. It’s of ground white pepper.

13. It’s of grating of nutmeg.

14. You need of grated Gruyère cheese.

15. It’s of grated Parmesan.

16. You need of finely chopped parsley.

17. Prepare of frozen peas, thawed.

18. Prepare of salt and pepper.

Serve fish pie with peas or other fresh greens.

A Fish Pie fit for a king!

Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish.

A rendering of the classic British fish pie.

Fish pie instructions

1. Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes..

2. Boil the potatoes until tender, drain, cool and slice quite thinly..

3. Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley..

4. Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls..

5. Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan..

6. Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad..

This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

One of the givens of most fish pies is the mashed potato crust, making it the fishy equivalent of a cottage pie, or shepherd's pie.

It can be thick, thin, swirled, piped, or flattened, but it's always lightly crisped in the hot oven, and utterly delicious.

Add ½ tablespoon butter to a skillet and heat over low heat.

Add the onion and cook, stirring occasionally, until the the onion is soft and translucent but not browned.