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Fancy Fish Pie
Fancy Fish Pie

Before you jump to Fancy Fish Pie recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Taking A Look At The A Large Amount Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to fancy fish pie recipe. You can have fancy fish pie using 26 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Fancy Fish Pie:
  1. Prepare For poaching the fish
  2. Provide 500 ml full fat milk
  3. You need 1 small onion, quartered
  4. Provide 4 cloves
  5. You need 2 Bay Leaves
  6. Take For the Filling
  7. Provide 300 g smoked seconds fillets/smoked haddock
  8. Get 300 g cod fillet, skinned and boned
  9. Take 200 g Queen scallops
  10. Use 150 g King Prawns
  11. Provide Small bunch parsley, chopped
  12. Provide For the Nutmeg Mash
  13. You need 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks
  14. You need salt and black pepper
  15. Provide 50 ml Whole Milk
  16. Take 50 g unsalted butter
  17. Provide Freshly grated nutmeg
  18. Provide 100 g grated mature cheddar
  19. Provide For the Sauce
  20. Prepare 50 g unsalted butter
  21. You need 50 g plain flour
  22. Get 500 ml reserved poaching milk PLUS an extra 100ml
  23. Provide 1 tbsp Lemon Juice
  24. Get 2 tbsp chopped fresh parsley
  25. Use Freshly grated nutmeg
  26. Take salt and black pepper
Instructions to make Fancy Fish Pie:
  1. First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes.
  2. Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley.
  3. Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender.
  4. Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk.
  5. Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan.
  6. Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste.
  7. Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar.
  8. Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.

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