Serve with a seasonal green vegetable. If you cannot find the specialty mushrooms specified in the ingredients, use field mushrooms or your favourite variety of mushrooms. Felicity's perfect fish pie. Photograph: Felicity Cloake. Preheat the oven to 200C/180 fan/gas mark 6. Tom Aikens jazzes up his white sauce with an onion and white wine reduction, and a generous amount of double cream, and then cooks the raw fish in it briefly before baking. Perhaps I shouldn't be surprised that Marco Pierre White uses stock in his fish pie – after all, he has described the cubes he's paid to sponsor as "the best fucking ingredient in the world" – but his willingness to embrace them doesn't exactly inspire confidence in the earnest devotee of the amateur stockpot. Melt the butter in a medium pan over a lowish heat, and then stir in the flour. glass of Chardonnay? Drain, and allow to sit in the colander for a few minutes, then mash until smooth, and beat in the butter and a splash of milk. Nobody has complained yet but maybe they are being polite. Add the fish, and simmer for five of minutes, then lift out with a slotted spoon, remove the skins if any, and cut into large chunks. Using two forks, flake the cooked fillets up into small pieces in the pie dish. Anyone care to share a recipe that requires fish stock? The type of fish you use in making your fish stock will usually determine the type of dish it will go well with. Serves 41kg floury potatoes, eg Maris Piper or King Edwards50g butterSplash of milk500ml fish stock 100ml white wine Small bunch of parsley, separated into leaves and stalks350g white fish fillets and / or salmon350g smoked white fish200g small peeled prawns50g butter50g plain flour200ml double cream2 anchovies, finely choppedHandful of white breadcrumbs. Wtf mumsnet?! Offer price 90p, was £1.20. Im doing a fish pie tomorrow night. A dish in which mashed potato counts as a splash of colour is not likely to win any prizes for style, but by God fish pie knows how to play to its strengths. The fish is first poached with the mushrooms, then topped with mashed potato and baked in the oven. Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. If you have no fish stock available in your local grocery or if you’re allergic to seafood, then you can opt to use other types of meat stock, such as beef or chicken. Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese. Spoon mixture into oven proof dish. More Scallop Recipes from Farmersgirl Kitchen. I might be missing something obvious, but why would you put stock of any variety in a fish pie? I only ever make fish pie with a roux based sauce! Photograph: Felicity Cloake, Nigella fish pie with cheese sauce. Product information. Photograph: Felicity Cloake, Nigel Slater recipe fish pie with crumble topping. Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox. FISH PIE WITH PARSLEY SAUCE Easy to make, impossible to resist. Would you put homemade chicken stock in a fish pie? In homage to J Sheekey, purveyors of the finest fish pies in London, I've topped mine with a few breadcrumbs to add crunch: adding anything else to a properly seasoned mash is gilding the lily as far as I'm concerned, but you can follow their example and sprinkle over a little Parmesan if you're feeling decadent. Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. I'd use the water I had just poached the fish in...well that's how I make fish pie anyway. It is a curative item that restores Link's health with some Heart Containers. Does that make me a bit odd? Take the sauce off the heat, stir in the double cream, parsley leaves and anchovies and season. You can use fish bullion cubes, which you can find in your local supermarket or here online to make the fish stock: (view more images) Or there are pre-made fish stocks available, like these from Bar Harbor: (view more images) Stock vs Broth. Some people prefer to add salmon for a splash of pink – don't cut it too small though, or it will be woolly and overcooked. I made a roux based white sauce using the milk that I poached the salmon in, and then decided I needed to make more volume and the chicken stock was there sitting looking at me... well I added it and it worked fine. And add your spices to if it you do for better flavorings. It’s important to note that there is a difference between a stock and a broth. A fish pie is a very adaptable dish – as Jamie Oliver points out, you can use whatever seafood you like, from mackerel to mussels, so it's a good opportunity to experiment with new varieties. — In-game description The Fish Pie is an item from The Legend of Zelda: Breath of the Wild. Bake the Fish Pie with Scallops in the oven at 200C/400 F for about 15 minutes until the top is golden and crispy. These pies can be prepared the previous day - perfect for entertaining 1 hr and 10 mins . Stir the fish and prawns into the sauce. Nigella's Nursery Fish Pie (from FEAST) is made with a combination of white and smoked fish. Break the fish into chunks, removing any skin or bones, and add to the sauce. Not a classic fish pie but more a fish bake with lots of stuff all together in a white sauce. Ponymum - that sounds more like it i.e. Branston Original Pickle 720g 720g. Preheat the oven to 180C. Fish & chip pie. No. I've decided to use Nigel Slater's recipe as my control; it's one of the simplest I can find, and when it comes to comfort food, the man can do no wrong. The fish is poached in milk until opaque and tender, and the strained liquid is then stirred into a roux to make a simple white sauce, flavoured with chopped parsley and dill. Something smoked is also a must (the savoury richness brings depth to the sauce, but make sure it's sustainable; good smoked haddock is readily available online) and a bit of shellfish for variety doesn't go amiss either. Beneath, I've settled on a compromise between the traditional, velvety white sauce and the rich, savoury cheffy version. Apple Pie Fruit Pie Meat Pie Pumpkin Pie Add ½ cup milk to drained potatoes, mash. part milk from poaching & part stock. Cook, stirring, for a couple of minutes, being careful not to let it brown. Photograph: Felicity Cloake, Tom Aikens fish pie. I buy loads of fish bung it in a dishgrate celery/carrot /cheese on top blob a bit of creme fraiche in there toosalt and peppermash on top, bake absolutely delish.never poach anyhting, or use any kind of stock. - £200 voucher to be won, Win up to £500 worth of clothes: Share what you would buy from Zalando. Recipe for Fish Pie with Scallops Fish pies with smoked salmon, prawns & dill. We go through our homemade chicken, pork, and beef stock regularly, but not the fish stock. Sprinkle with cheese, … Combine 1½ cups milk and MAGGI Fish Pie Recipe Mix in pan, add celery. £1.55 68.9p per 100g. The smoked haddock infuses some flavour into the cooking liquid, that is then used to make the sauce. I'm making it now - have some nice fresh chicken stock and think it would add a nice bit of flavour but not sure about whether to do it or not - would you? Peel the potatoes and cut into evenly sized chunks. Some people use lobster, prawns … 4. However, Marco's recipe is interesting in that it jettisons the white sauce entirely, and for that reason I give it a try, softening shallots in butter, before deglazing the pan with vermouth and white wine, reducing them to a syrup, and then adding fish stock (Marco doesn't mention what sort in this particular recipe, so I take him at his word, and use cubes from a leading brand) and reducing it again. Add the butter, flour and milk to the saucepan and bring to the boil while whisking constantly until … What's your favourite fish pie recipe, and what are your top tips for a guilt-free, truly sustainable filling? Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. A creamy pastry-free fish pie. The vegetable stock will work as well. Who could fail to feel a flutter for flounder, or be passionate about pollack when it comes wrapped in a creamy, savoury sauce underneath a crowd-pleasing crust of fluffy mash? It’s no secret that bone broth is one of the most unique superfoods to take the culinary world by storm. I have 5-6 quarts of it in the freezer, and I seldom find a recipe that uses more than a cup or two. Add to trolley. Pan-Fried Scottish Scallops on a Leek Puree . With the ingredient itself sporting a wide number of benefits, it makes sense that you would want to incorporate bone broth into your diet as frequently as possible. Take this survey - £50 voucher to be won, What are your best budget buys this Christmas? Photograph: Felicity Cloake, Perfect fish pie. Gradually stir in the stock. £2 £2.50 27.8p per 100g. 90p £1.20 22.5p per 100g. Transfer the fish pieces to your pie tin and set the milk in the pan aside to use in a moment. Just ensure it has come to room temperature so it is soft and will melt easily. It's comfortingly thick, but undeniably, and perhaps deliberately bland – and after baking for 40 minutes in an 180C oven, the pre-cooked fish is, dare I say it, a bit rubbery. 5. Nathan Outlaw, Siren "Fish pie is a lovely, comforting meal that can be made easily for two or 200 guests. "A mainstay in any fisherman's home, the crisp crust pairs well with the fishy flavor." Place in a pot or large skillet, add milk, turn stove onto … Season well and set aside. 1. 3. Feeling overwhelmed with baby and job and man child husband, Has covid-19 affected your plans to become pregnant or TTC? Get ready to enjoy the creamiest, dreamiest, perfect fish pie. Many seafood soup recipes generate their own stock. mug of tea?) Offer price £2, was £2.50. A word about that seductive golden top I mentioned earlier; Angela Boggiano uses a pastry crust for the smoked fish and cider recipe in her succinctly-titled Pie, and Nigel Slater suggests a most unorthodox crumble mixture (which I consider 10 kinds of wrong) but for sheer comfort you can't beat a cloud of fluffy mash – nothing else soaks up the sauce in quite the same way. I'm with misshardbroom....and Delia. You can use fish stock as a base for many seafood dishes including soups and sauces. Description. A stock is made by boiling fish heads and bones. You can use one type of fish, or mix it up and use 2 or 3 different types. Whoops, I clearly didn't explain myself properly when I posted earlier - I did it in a hurry while stirring. To comment on this thread you need to create a Mumsnet account. Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. I mean, I put chicken stock in a fish risotto, so why not a pie? Link can make it by Cooking any Fish or seafood with Goat Butter, Rock Salt, and Tabantha Wheat. If you can't get smoked haddock then smoked cod would be the best alternative. Nestle the quartered egg pieces into the fish and then add handfuls of peas and corn and some more shredded basil to fill the pie … This is page 1 of 1 (This thread has 12 messages.). Top with mashed potato.Is there a different stock / water based recipe I don't know about? When cooked, drain thoroughly and mash with a splash of milk and some butter. Easy . no, waste of good stockfish pie tasty enough without ime. Healthy Fish Pie - A delicious way to enjoy your frozen fish I made a lot of fabulous fish stock (Fumet de Poissons). and what are your top tips for a guilt-free, truly sustainable filling? Serve with plenty of steamed greens to mop it up – anything else is overkill. I made a roux based white sauce using the milk that I poached the salmon in, and then decided I needed to make more volume and the chicken stock was there sitting looking at me... well I added it and it worked fine.For the record I do sometimes make a white sauce or cheese sauce with part milk / part stock, depending on the dish. Use a combination of the chicken stock and water. Add the fish and prawns and toss to coat. The best combination of fish is equal quantities of cod, smoked haddock and salmon. Place the diced fish and prawns in the oven proof dish on top of the egg and spinach, pour over the cheese sauce. Just make sure that you have a good deep dish to cook the pie in because if it’s too shallow or not wide enough then your pie isn’t going to look that pretty. Much as I want to dislike the sauce, the stock has actually added a welcome savoury note, although I find the herbal flavour of the Noilly Prat rather overpowering, and without the roux it doesn't cling to the seafood in quite the same beguiling fashion. (Scallops, tiger prawns and so on are, I think, wasted here.) Ive seen other recipes however that dont … Simmer for about 20 minutes, until tender. Not a classic fish pie but more a fish bake with lots of stuff all together in a white sauce. Pagen Wholegrain Krisp Rolls 225g 225g. Spread evenly over fish mixture. 8 ratings 3.9 out of 5 star rating. Discard the parsley stalks. Stick to this ratio, otherwise one flavour will dominate. (My stock is not strongly flavoured or salty like nasty bought ones, and made with lots of stock veg too.). I use low fat cream cheese here. Are these really a thing.... To just cancel and refund this new client? Now roll out your pastry to 3-5mm thickness, in as much of a square as Add to trolley. It's the perfect comfort dinner. What's your favourite fish pie recipe, what do you like to drink with it (bottle of white beer? Who says beige is boring? Add to trolley. Dont use Alcohol to poach fish from my experience it … Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. Put the potatoes in a saucepan and pour over enough water to cover them. My sister has moved on to a creme fraiche version a la Cyb, tasted great and keep meaning to try it myself. Nigel recommends mussels, which are "cheap, juicy, and add bags of savour" but I find the texture all wrong; sweet little North Atlantic prawns are more to my taste, and provide a little welcome colour as well. Put the seafood and sauce into a baking dish and top with the mashed potato. Pan Fried Scallops with Leek Tagliatelle and Chilli Jam. METHOD . Offer. It's the warm, fuzzy equivalent of settling down for the Sunday afternoon film with a mug of tea – and the perfect vehicle for all the sustainable seafood championed by Hugh Fearnley-Whittingstall's latest campaign. This sounds time-consuming, but without the whisking required to produce a roux, it's actually quicker – all I need to do now is add some double cream, simmer briefly, and it's ready to use. This comforting dinner is perfect for midweek, and adaptable for any situation 55 mins . Push a clove into the skin of each onion. I started this habit in my 20s when I was using a big recipe book of "diet" recipes and it was in there. Photograph: Felicity Cloake, Marco Pierre White fish pie. I tend to use my homemade shrimp stock for this recipe but you can use seafood stock or vegetable broth for this recipe. Add the raw prawns, peas, parsley and lemon zest. Add the raw prawns, peas, … To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. Add fish, simmer 2 minuutes, stirring. The crab claw meat is amazing within the pie though and you can even go as far as mixing in the crab meat into the mash potato. Bring to boil,stirring. Bring to the boil and then simmer until tender. I found this recipe on an English website and I'm posting it here for the 2005 Zaar World Tour. Bake for 20 minutes, then sprinkle over the breadcrumbs and bake for a further 15, until the top is golden. Ive done many before but have always poached the fish lightly before putting in the oven with cooked prawns and baking with the poaching broth and a layer of mashed potato. Spoon into a two-litre baking dish. Bring to the boil, then simmer for about 20 minutes. Without any poaching liquid, however, the pie lacks that vital fishy tang – it's deliciously rich, but disappointingly refined. If you want to bulk out the filling, sautéed leeks work very well in a fish pie, as does spinach, which has the added bonus of not requiring any pre-cooking. To some this may be heresy, but I don't like adding cheese to the sauce, as Nigella does; anchovies, as used in the J Sheekey recipe in Rebecca Seal's Cook, do the same job in a much more subtle fashion. OK, I really am missing something.Tell me what you do with the stock.When I make fish pie, I poach the fish in milk, then keep the milk to make a roux-based white sauce (some people make cheese sauce) which I then pour over the flaked fish, hardboiled egg etc., usually with a bit of parsley in. Easy . Baxters Favourites Scotch Broth 400g 400g. However, having daily bone broth can feel repetit. 2. Buying the best-quality fish you can afford from the fishmonger is key.” Visit Take note that this would alter the flavors a bit, though it will have a similar consistency. I'm with Nigel Slater in wanting the base to be a delicately-flavoured, firm white fish, preferably something cod-like but more numerous, such as pollack or coley.