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Fish pie with mash
- 20g butter
- 3/4 cup (185ml) olive oil
- 1 leek, pale section only, washed, thinly sliced
- 1/2 red onion, finely chopped
- 200g button mushrooms, halved
- 1kg black mussels, debeared
- 25ml white wine
- 4-5 desiree potatoes, peeled, quartered
- 250g scallops
- 250g green prawns, peeled, deveined
- 300g white fish fillets (such as snapper or blue-eye), cut into 3cm cubes
- 300g skinless salmon fillet, cut into 3cm cubes
- 1 cup (80g) coarsely grated cheddar
- 3/4 cup (75g) fresh (made from day old bread) breadcrumbs
- Salad leaves, to serve
- 30g butter
- 1/4 cup (40g) plain flour
- 1 1/2 cups (375ml) chicken stock (see Notes)
- 1/3 cup (80ml) thin cream
- 1 teaspoon finely grated ginger
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- Step 1Preheat oven to 200C. Heat butter and 1/4 cup (60ml) oil in a large saucepan over medium heat. Add the leek, onion and mushroom and cook, stirring, for 15 minutes or until soft. Remove from pan and set aside.
- Step 2Heat half the remaining oil in a large saucepan over high heat. Add the mussels and wine and cook, covered, for 1 minute. Shake the pan. Cook for a further 1-3 minutes or until mussels open. Remove from heat. Set aside to cool slightly. Remove the mussels from the shells and set aside.
- Step 3Place potato in a large saucepan of cold, salted water and bring to the boil over high heat. Cook for 10-15 minutes until tender. Drain well. Return to the pan with the remaining oil and use a potato masher or fork to roughly mash. Season with salt and pepper and set aside.
- Step 4To make the white sauce, melt butter a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture is bubbling. Gradually add stock, stirring, until thickened. Add cream, ginger, mustard and juice. Cook, stirring for 1 minute or until sauce boils and thickens. Season with salt and pepper.
- Step 5Arrange the leek mixture, mussels, scallops, prawns, white fish and salmon evenly among four 2-cup (500ml) capacity ovenproof dishes. Pour the white sauce evenly over each dish. Top with mashed potato and sprinkle with cheese and breadcrumbs. Place dishes on an oven tray. Bake in preheated oven for 25 minutes or until golden and heated through. Serve immediately with salad.
Indian-spiced fish pie
- 2 potatoes (about 350g), peeled, cut into 3cm cubes
- 50g butter
- 1 onion, thinly sliced
- 2 tsp garam masala (see tip)
- 1 tsp ground turmeric
- 1 1/2 tsp curry powder
- 40g (1/4 cup) plain flour
- 500ml (2 cups) milk
- 200ml thickened cream
- 400g skinless white fish fillets, cut into bite-sized chunks
- 400g skinless salmon fillets, cut into bite-sized chunks
- 2 tbs chopped fresh coriander leaves
- 9 filo sheets
- Step 1Preheat oven to 180C/160C fan forced. Cook the potato in a saucepan of salted boiling water for 10 minutes or until just tender. Drain.
- Step 2Meanwhile, melt the butter in a large, deep saucepan over medium-high heat. Add the onion and season with salt. Cook, stirring, for 10 minutes or until the onion is softened but not coloured. Add the garam masala, turmeric and curry powder. Cook, stirring, for 1 minute. Add the flour and stir for another minute. Add 250ml (1 cup) milk and mix vigorously until smooth. Stir through the cream and remaining milk. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened slightly.
- Step 3Fold through the white fish, salmon and potato. Reduce heat to medium and cook for 2-3 minutes or until the fish is almost cooked through and sauce is thick. Remove from heat then gently fold in the coriander.
- Step 4Pour the pie filling into a 2.5L (10 cup) baking dish. Place filo on a clean work surface. Cover with a dry tea towel, then damp tea towel (this will prevent it from drying out). Lightly spray 1 sheet with oil. Scrunch filo and arrange on top of the pie filling. Repeat with the remaining filo sheets so that the filling is covered. Bake for 10-15 minutes or until the pastry is golden then serve.
- 2 sheets frozen puff pastry, just thawed
- 2 brown onions
- 750g smoked cod
- 2 whole cloves
- 1 dried bay leaf
- 750ml (3 cups) milk
- 60g butter, chopped
- 300g (2 cups) mixed vegetables (such as peas, cauliflower and carrot)
- 2 tablespoons plain flour
- 1/4 cup chopped fresh continental parsley
- 1 egg, lightly whisked
- Step 1Preheat the oven to 200C/180C fan forced. Grease a 20cm (base measurement) 1.5L (6 cup) pie dish. Place a sheet of pastry on a lightly floured surface and roll out to line the base and side of the prepared dish. Bake for 15-20 minutes or until golden. While hot, use a tea towel to carefully press down on the pastry to flatten.
- Step 2Halve 1 onion. Place in a large saucepan with cod, cloves, bay and milk. Place over medium-low heat and bring to a simmer. Cover. Remove from heat. Set aside for 10 minutes to poach. Gently break up the cod and use a slotted spoon to transfer to a prepared dish. Strain 500ml of milk mixture into a bowl. Discard remaining. Set aside to cool.
- Step 3Finely chop remaining onion. Melt 20g of the butter in a frying pan over medium heat. Add onion and mixed vegetables. Cook, stirring, for 3-5 minutes or until slightly softened. Remove from heat. Transfer to dish.
- Step 4Melt remaining butter in a saucepan over medium heat. Whisk in flour. Cook for 2 minutes. Remove from heat. Slowly whisk in milk mixture, whisking constantly until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in parsley. Season. Pour milk mixture over cod and veg.
- Step 5Roll remaining pastry out on a floured surface until slightly larger than top of dish. Place over top of pie, pressing edges to seal. Trim edges. Press with a fork to seal again. Cut a small hole in centre. Brush with egg. Bake for 30 minutes or until puffed and golden. Season and serve.
Gluten and dairy-free fish pie
- 400g cauliflower, cut into small florets
- 1/4 cup gluten-free nutritional yeast (see note)
- 2 teaspoons cornflour
- 1 cup unsweetened almond milk
- 1/4 cup extra virgin olive oil
- 1 leek, trimmed, sliced into rounds
- 1 carrot, chopped
- 2 celery stalks, sliced
- 800g desiree potatoes, peeled, grated
- 500g boneless skinless ling fish fillets, cut into 4cm pieces
- 200g boneless skinless salmon fillet, cut into 3cm pieces
- 10 cooked small king prawns, peeled, deveined
- 1 tablespoon drained baby capers, rinsed
- 50g baby spinach
- 2 tablespoons roughly chopped fresh dill, plus extra to serve
- Step 1Place cauliflower in a large heatproof bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 5 to 6 minutes or until very tender. Drain. Transfer mixture to a food processor. Add yeast, corn our and milk. Process until smooth.
- Step 2Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add carrot and celery. Cook for 10 minutes or until tender. Remove from heat. Add sauce mixture. Stir to combine.
- Step 3Place potato in a sieve. Using the back of a large spoon, squeeze as much excess moisture from potato as possible. Place in a bowl. Add remaining oil. Stir to combine.
- Step 4Meanwhile, preheat oven to 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 26cm (base) baking dish. Place sh, prawns, capers, spinach and dill in dish. Pour over sauce mixture. Season well with salt and pepper. Stir to combine. Top with potato mixture. Season with salt and pepper. Bake for 30 to 35 minutes or until golden and sh is cooked through. Serve sprinkled with extra dill.
Smoked fish pies
- 2 tablespoons olive oil
- 2 baby fennel, thinly sliced (see note)
- 1 leek, halved, washed, thinly sliced
- 2 tablespoons plain flour
- 1 1/2 cups fish stock
- 1/2 cup thickened cream
- 2 tablespoons dill leaves, roughly chopped
- 2 teaspoons dijon mustard
- 1/2 lemon, juiced
- 600g skinless firm white fish fillets, chopped
- 300g smoked cod, flaked (see note)
- 2 sheets frozen ready-rolled puff pastry, thawed
- 1 egg, lightly beaten
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add fennel and leek. Cook, stirring occasionally, for 5 minutes or until soft. Sprinkle over flour. Cook, stirring, for 1 minute. Remove from heat.
- Step 2Gradually add stock and cream, whisking constantly. Return pan to heat. Cook, stirring constantly, for 5 to 8 minutes or until sauce comes to the boil. Add dill, mustard and 1 tablespoon lemon juice. Simmer for 2 minutes.
- Step 3Add fish and cod to pan. Cook, stirring occasionally, for 5 minutes or until fish is cooked through. Season with pepper.
- Step 4Meanwhile, layer pastry sheets on top of each other on a board. Place ramekins upside down on pastry. Using rims as a guide, cut pastry rounds 0.5cm larger than ramekin tops (allows for shrinkage). Place pastry rounds on prepared tray. Brush with egg and sprinkle with salt and ground black pepper. Bake for 10 minutes or until pastry is golden and puffed.
- Step 5Spoon fish mixture into ramekins. Top with pastry lids and serve.
Reduced-fat fish pie
- 50g reduced-fat margarine spread
- 1 medium brown onion, chopped
- 2 medium carrots, peeled, chopped
- 3 celery stalks, chopped
- 1/4 cup plain flour
- 2 cups reduced-fat milk
- 1/2 cup reduced-fat grated tasty cheese
- 2 teaspoons English mustard
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 800g firm white fish fillets (such as ling or blue eye), cut into 3cm pieces
- 1 large sebago potato, peeled
- 1 tablespoon olive oil
- Step 1Preheat oven to 220°C/200°C fan-forced. Lightly grease a 6cm-deep, 10 cup-capacity baking dish. Melt spread in a heavybased saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until onion has softened.
- Step 2Add flour. Cook, stirring, for 1 to 2 minutes or until coated. Gradually stir in milk. Cook for 5 minutes or until mixture boils and thickens. Stir in cheese, mustard, lemon juice and parsley. Remove from heat. Add fish. Stir to combine.
- Step 3Grate potato into a bowl. Squeeze out excess moisture. Add oil. Stir to coat. Season with pepper. Spoon fish mixture into prepared dish. Spoon over potato mixture. Bake for 30 minutes or until golden and bubbling at edges. Serve.