Why You’ll Love This Fish Pie Recipe
When you plunge into this fish pie recipe, you’ll immediately appreciate its comforting blend of flavors and textures. The flaky fish, tender prawns, and creamy sauce come together in a way that warms your soul.
I love how the rich taste of the fish pairs perfectly with the fresh parsley and zesty lemon juice, giving each bite a burst of flavor. Plus, the buttery mashed potatoes on top create a delightful contrast.
It’s not just a meal; it’s an experience that feels like a cozy hug on a chilly day. Trust me, you’ll want to savor every delicious bite!
Ingredients of Fish Pie
When it comes to making a delicious fish pie, the ingredients are key. You want to gather everything you need before you start cooking, so you’re not left scrambling for that one missing item halfway through. Trust me, I’ve learned the hard way that a last-minute dash to the store isn’t the best way to spend your evening.
So, let’s jump into what you’ll need to create this comforting dish.
Here’s your shopping list for fish pie:
- 1 1/2 lbs white fish fillets (or half white and half salmon)
- 2 cups milk (plus maybe another ½ cup, depending on how thick you like your sauce)
- 4 ounces margarine or butter
- 1/2 cup all-purpose flour
- 4 ounces peeled prawns
- 2 chopped hardboiled eggs
- 1 tablespoon small capers
- 3 tablespoons chopped fresh parsley
- 1/2 cup peas
- 1 finely chopped celery rib
- 1 tablespoon lemon juice
- 2 lbs freshly cooked potatoes
- 1 ounce margarine or butter (for the mash)
- 2-3 tablespoons sour cream
- A good grating of nutmeg
Now, while you’re gathering these ingredients, take a moment to think about the freshness of your fish. If you can find some beautiful, fresh fillets, go for it. Fresh fish adds a layer of flavor that frozen can sometimes lack.
And those prawns? They really elevate the dish, adding a sweet seafood flavor that complements the fish perfectly. Don’t forget to grab some fresh parsley if you can; it brightens up the whole pie.
And if you’ve got a little more lemon juice on hand, it’s always good to have an extra splash for seasoning later on.
How to Make Fish Pie
Alright, let’s get into the nitty-gritty of making this delightful fish pie. First things first, you’ll need to preheat your oven to 400 degrees F. This is essential because nobody wants to wait around for the oven to heat up when you’re ready to immerse yourself in some deliciousness.
While that’s warming up, grab your 1 ½ pounds of white fish fillets—feel free to mix in some salmon if you’re feeling fancy. Place the fish in a baking dish, season it generously with salt and pepper, then pour 1 cup of milk right over it, making sure everything is covered. Toss in a few little flecks of butter for good measure, because butter makes everything better, right?
Now, pop that dish in the oven for about 15 minutes. The smell that wafts through your kitchen will be heavenly. After this time is up, strain the cooking juices into a bowl (but don’t toss them just yet), and gently flake the fish into large pieces, discarding any skin you might find.
Now that the fish is ready, let’s whip up that creamy sauce. In a saucepan, melt the remaining 4 ounces of butter over medium heat. Once it’s melted, stir in ½ cup of all-purpose flour and let it cook for about a minute. This is your roux, and it’s the base for a rich sauce.
Gradually add in the reserved cooking juices, stirring constantly to prevent lumps. If it gets too thick, just keep adding a splash of milk—up to another ½ cup if you like your sauce on the creamier side. Once it’s all mixed, season it with salt and pepper to taste.
Now, here’s where the magic happens: mix in the flaked fish, 4 ounces of peeled prawns, 2 chopped hardboiled eggs, 1 tablespoon of small capers, 3 tablespoons chopped fresh parsley, ½ cup of peas, and 1 finely chopped celery rib. Oh, and don’t forget that splash of lemon juice for a zesty kick. Give it all a good stir, and then pour this beautiful mixture into a greased 1½ liter ovenproof dish.
For the topping, you’ll need 2 pounds of freshly cooked potatoes. Mash them up with 1 ounce of butter, 2-3 tablespoons of sour cream, and a good grating of nutmeg. Season this heavenly mash to your liking, and then spread it over the fish mixture in the dish. It’s like a fluffy cloud on top of a sea of flavor.
Finally, slide it into the oven for about 30 to 40 minutes until it’s bubbling and golden. Then, when you pull it out, try not to burn your tongue while happily indulging in this warm, comforting dish. Just remember, patience is key, and I promise it’ll be worth the wait. Enjoy your masterpiece.
Fish Pie Substitutions & Variations
If you’re looking to add a personal twist to your fish pie, there are plenty of substitutions and variations you can try.
For the fish, you can use a mix of white fish and salmon, or even swap in smoked haddock for a richer flavor. Instead of prawns, try adding cooked scallops or even crab for a luxurious touch.
You can also replace peas with sweet corn or spinach for a different texture. For the topping, experiment with sweet potatoes or even a cheesy mash.
Don’t hesitate to play around with herbs, too—dill or thyme can really elevate your dish!
Additional Tips & Notes
Adding your own twist to fish pie is a great way to make it uniquely yours, and there are several tips to keep in mind while preparing it.
Experiment with herbs like dill or tarragon for a fresh flavor. If you prefer a creamier sauce, don’t hesitate to add more milk or a splash of white wine.
For added texture, consider topping the pie with crushed crackers or breadcrumbs before baking.
And remember, letting the pie cool for a few minutes after baking enhances the flavors.
Enjoy the cooking process, and don’t be afraid to make it your own!