Fish Pie
Another British classic is the fish pie. It can be made any time of year but it has a nice comfort food feeling to it for those chilly winter nights. It’s a yummy way to finish up fish trimmings that can be accumulated in the freezer until it’s time to make a pie.
Recipe Card
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Servings
8Author
Corinne MinshallPrep time
20 MinCook time
40 MinTotal time
1 HourFish Pie
Another British classic is the fish pie. It can be made any time of year but it has a nice comfort food feeling to it for those chilly winter nights. It’s a yummy way to finish up fish trimmings that can be accumulated in the freezer until it’s time to make a pie.
Ingredients
Parmesan Mashed Potatoes
Fish Filling
Method
Parmesan Mashed Potatoes
- In a large stockpot, cover potatoes with water and add a generous pinch of salt and bring to a boil.
- Boil for 16- 20 minutes or until soft where you can easily pierce them with a knife.
- Drain and mash the potatoes with a ricer/ masher or a fork.
- Stir in the butter and enough milk to make them soft and creamy, but not runny
- Stir in the parmesan cheese and season with salt and pepper to taste.
- Divide into 8 equal portions and set aside
Fish Filling
- Preheat the oven to 350℉ fan (or 375℉ regular bake)
- Prepare fish by cutting into1 inch pieces.
- Heat a large skillet on high heat with a splash of olive oil
- Add parsnips and cook for a few minutes, turning them as they get a brown crust on them.
- Lower heat to medium and add the leeks, reserving some intact slices for garnish
- Heat until the leeks have softened, about 3-4 minutes
- Pour in the sherry to deglaze* the pan and cook until it reduces by half and add the thyme and mustard, stirring to combine.
- Move the mixture to the side of the pan.* Melt the butter on the other side and add the flour to make a roux.
- Stir the butter and flour together and cook for 2 minutes, be sure to keep the roux moving so it doesn't burn
- Add the milk and whisk to create a béchamel (white sauce), removing any lumps.
- Stir the béchamel with the rest of the contents of the pan and cook until it starts to thicken and remove from heat
- Stir in the cheese followed by the corn.
- Add the Fish, and toss to ensure the fish is evenly coated.
- Spoon the mixture in even portions into 8, au gratin dishes or similar. Alternatively, you can use a large casserole dish.
- Top each dish with the mashed potatoes, sealing the sides to the baking dish to help avoid spillovers.
- Arrange reserved leeks on top of the potatoes.
- Bake for 25 minutes
- Serve hot and enjoy!
Notes:
- Give the dish a delicious lift but using a combination of fish such as salmon, haddock, cod both fresh or smoked. Many fishmongers will sell a scrap pack for pies and stock.
- Deglazing a pan is adding a liquid to loosen the food particles that are adhered to the pan. By pouring in the liquid and breaking up the stuck bits you add great flavor to the dish.
- You can remove the leek mixture to make the roux if it is easier and return it when the béchamel is smooth.