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Fast Guide to Producing Yummy Fancy Fish Pie

Hoping to dine Fancy Fish Pie a best restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with clear instructions on cooking a Fancy Fish Pie like a famous chef made.

Fancy Fish Pie

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

To prepare an extraordinary Fancy Fish Pie, here are the ingridients needed:

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

After preparing the components, next you are good to prepare your 5-star Fancy Fish Pie by following the procedures below:

  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..

Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. Use both smoked and unsmoked fish for best results - and it's economical! This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special. Creamy fish pie with no mash but using layered potato slices as a topping. I personally favour the potato-topped ones over pastry, especially those con-artists that feature just the.

Recipe : Fancy Fish Pie

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