Tasty Fish Pie Recipe
The Ultimate Fish Pie: A luxurious twist on the British classic that combines perfectly cooked fish in a velvety sauce, topped with creamy mashed potatoes. This recipe balances traditional elements with chef-inspired techniques for a superior result that’s still achievable at home.
Fish Pie That Everyone Will Love
For the Fish Layer:
- 200g cod or hake
- 200g salmon
- 200g smoked haddock
- 200g raw king prawns
- 2 hard-boiled eggs, quartered (optional)
For the Enhanced Sauce:
- 50g butter
- 2 tbsp flour
- 500ml fish poaching milk
- 100ml white wine
- 100ml double cream
- 1 tbsp Dijon mustard
- 1 lemon zest
- Fresh herbs: parsley, dill, tarragon
For the Ultimate Mash:
- 1kg floury potatoes (Maris Piper)
- 100g butter
- 100ml warm milk
- 2 egg yolks
- 100g mature cheddar
- 50g Parmesan
- Nutmeg
Method
- Prepare Fish Base:
- Poach fish gently in milk until barely cooked
- Cool milk and reserve for sauce
- Break fish into large chunks
- Make Superior Sauce:
- Create roux with butter and flour
- Add wine, then reserved milk gradually
- Finish with cream, mustard, herbs, lemon zest
- Perfect Mash:
- Rice potatoes while hot
- Add warm milk, butter
- Fold in egg yolks for richness
- Season with nutmeg, salt, pepper
- Assembly:
- Mix fish with cold sauce
- Add quartered eggs
- Top with mash
- Add dual cheese crust
- Create texture with fork
- Bake:
- 190°C (375°F) for 30-35 minutes
- Until golden and bubbling at edges
Top Tips
- Always use cold sauce when mixing with fish to prevent overcooking
- Pat fish dry before poaching for better texture
- Use a potato ricer for lump-free mash
- Create peaks in mash topping for crispy bits
- Rest for 10 minutes before serving
Variations
Budget Version:
- Use frozen fish pie mix
- Replace cream with extra milk
- Skip wine, use stock instead
Luxury Version:
- Add scallops and lobster
- Use truffle oil in mash
- Add saffron to the sauce
Healthier Option:
- Use sweet potato topping
- Replace cream with low-fat crème fraîche
- Increase herbs for flavor
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Fat | 28g |
| Carbs | 35g |
| Fiber | 3g |
| Sodium | 890mg |
Can Steak and Ale Pie Be Adapted to Include Fish for a Unique Twist?
Transforming the classic steak and ale pie into a seafood delight can offer a fresh and exciting experience. By substituting tender fish for the meat, you create a lighter yet flavorful twist. For inspiration, explore recipes detailing how to make steak and ale pie, then customize with your favorite fish and seasonings.
FAQ
Can I freeze this fish pie?
Yes, freeze before baking for up to 3 months. Thaw overnight in fridge and add 15 minutes to baking time.
Can I make it ahead?
Assemble up to 24 hours ahead, keep refrigerated. Bring to room temperature before baking.
Why is my sauce watery?
Ensure roux is cooked until sandy texture, and sauce is properly thickened before adding fish. Always cool sauce completely before mixing with fish.
Can I use different fish?
Any firm white fish works well. Always include some smoked fish for depth of flavor. Avoid oily fish like mackerel.
