Religion & Spirituality4 mins ago
asrequested by chappy , fish pie.
51 Answers
Proper fish pie
You can vary the fish in this but try to use a smoked variety .
prep time 45 minutes and cooking time 1 hour 15mins
serves about 6 people.
500ml fish stock
3tbsp dry vermouth
250gm salmon fillet skinned n boned.
200gm white fish fillets skinned and boned.
200gm non dyed smoked haddock skinned n boned
75gm uncooked shelled prawns
40gm small gherkins chopped
2tbsp capers washed and chhopped roughly
1 tbsp chopped dill
1 tbsp flat chopped parsley
3 eggs hardboiled shelled and chopped.
sauce :
75gm unsalted butter
75gm plain flour
150ml double cream.
topping :
1kg king edwards pots peeled and quartered.
25gm melted butter
150ml warm milk
2 tvbsp breadcrumbs
75gm grated mature scottish cheddar.
preheat oven to 200c or gas 6.
place fishstock +vermouth in a saucepanand heat til near boiling.add the fish fillets and cook for 5 mins.
remove fish to a plate to cool.
strain the stock into a jug and save.
rinse pan and put back on heat to make sauce.
melt butter add flour cook for a minute whiskingand gradually add the fishstock then add double cream adn season.
allow sauce to cool then add gherkins capers eggs and fish, stir then empty into a 1.7ltr baking dish.
fro topping steam potatoes for 20 mins, mash until smoothhthen ad melted butter and warm milk season then place ontop of fish mixture in dish.
mix the breadcrumbs and cheese together then sprinkle on top of potatoes.cook in oven for 35 to 40 mins until top is slightly browned and sauce bubbling.
serve with a bowl of buttered peas.
You can vary the fish in this but try to use a smoked variety .
prep time 45 minutes and cooking time 1 hour 15mins
serves about 6 people.
500ml fish stock
3tbsp dry vermouth
250gm salmon fillet skinned n boned.
200gm white fish fillets skinned and boned.
200gm non dyed smoked haddock skinned n boned
75gm uncooked shelled prawns
40gm small gherkins chopped
2tbsp capers washed and chhopped roughly
1 tbsp chopped dill
1 tbsp flat chopped parsley
3 eggs hardboiled shelled and chopped.
sauce :
75gm unsalted butter
75gm plain flour
150ml double cream.
topping :
1kg king edwards pots peeled and quartered.
25gm melted butter
150ml warm milk
2 tvbsp breadcrumbs
75gm grated mature scottish cheddar.
preheat oven to 200c or gas 6.
place fishstock +vermouth in a saucepanand heat til near boiling.add the fish fillets and cook for 5 mins.
remove fish to a plate to cool.
strain the stock into a jug and save.
rinse pan and put back on heat to make sauce.
melt butter add flour cook for a minute whiskingand gradually add the fishstock then add double cream adn season.
allow sauce to cool then add gherkins capers eggs and fish, stir then empty into a 1.7ltr baking dish.
fro topping steam potatoes for 20 mins, mash until smoothhthen ad melted butter and warm milk season then place ontop of fish mixture in dish.
mix the breadcrumbs and cheese together then sprinkle on top of potatoes.cook in oven for 35 to 40 mins until top is slightly browned and sauce bubbling.
serve with a bowl of buttered peas.
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