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Recipe of Fancy Fish Pie

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Fancy Fish Pie

Before you jump to Fancy Fish Pie recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

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Whole grain foods are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will keep you until it's time for lunch. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Whole grains are generally better than refined grains present in white bread.

You don't have to look far to locate a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let's go back to fancy fish pie recipe. To cook fancy fish pie you only need 26 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Fancy Fish Pie:

  1. Get of For poaching the fish.
  2. You need 500 ml of full fat milk.
  3. Prepare 1 of small onion, quartered.
  4. Get 4 of cloves.
  5. You need 2 of Bay Leaves.
  6. Use of For the Filling.
  7. Prepare 300 g of smoked seconds fillets/smoked haddock.
  8. You need 300 g of cod fillet, skinned and boned.
  9. Provide 200 g of Queen scallops.
  10. Get 150 g of King Prawns.
  11. Get of Small bunch parsley, chopped.
  12. Use of For the Nutmeg Mash.
  13. Provide 1.5 kg of floury potatoes (such as maris pipers), peeled and cut into large chunks.
  14. Use of salt and black pepper.
  15. Provide 50 ml of Whole Milk.
  16. Provide 50 g of unsalted butter.
  17. Get of Freshly grated nutmeg.
  18. Get 100 g of grated mature cheddar.
  19. Take of For the Sauce.
  20. Take 50 g of unsalted butter.
  21. Use 50 g of plain flour.
  22. Prepare 500 ml of reserved poaching milk PLUS an extra 100ml.
  23. Get 1 tbsp of Lemon Juice.
  24. Get 2 tbsp of chopped fresh parsley.
  25. Take of Freshly grated nutmeg.
  26. Use of 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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