|
|
Post by Chuckles on Dec 29, 2006 22:56:40 GMT
You can use any fish you like, smoked gives a better flavour and its nice to use several different fish too, salmon with smoked haddock/smoked cod loin.........You can also do this with a flaky pastry top rather than mash.
Ingredients
Milk
Butter
Cornflour or plain flour
Grated Cheese for sauce and top of pie
Gound Nutmeg for cheese sauce
Small Cooking Onion chopped
2 hard boiled eggs chopped
Fish
Creamy mash
Fresh bread crumbs
Seasoning
Warm the milk in a pan with knob of butter, seasoning and chopped onion, add fish and bring to a gentle boil then simmer for 7-8 mins. Remove fish and leave to cool. Strain the milk used to cook fish and save it. Flake fish in a casserole dish look out for bones, add chopped eggs.
Make cheese sauce with saved milk, needs to be fairly thick, pour over fish and egg. Top with creamy mash with a little grated cheese and pepper on top.
Grind up some bread crumbs and fry on low heat in olive oil until golden and sprinkle on top of pie, place in the oven 150 for 15 mins or so to warm it all through. Grill the top if needed to get it really crunchy.
|
|
|
|
Post by owainglyndwr on Dec 29, 2006 23:02:03 GMT
You can use any fish you like, smoked gives a better flavour and its nice to use several different fish too, salmon with smoked haddock/smoked cod loin.........You can also do this with a flaky pastry top rather than mash. Ingredients Milk Butter Cornflour or plain flour Grated Cheese for sauce and top of pie Gound Nutmeg for cheese sauce Small Cooking Onion chopped 2 hard boiled eggs chopped Fish Creamy mash Fresh bread crumbs Seasoning Warm the milk in a pan with knob of butter, seasoning and chopped onion, add fish and bring to a gentle boil then simmer for 7-8 mins. Remove fish and leave to cool. Strain the milk used to cook fish and save it. Flake fish in a casserole dish look out for bones, add chopped eggs. Make cheese sauce with saved milk, needs to be fairly thick, pour over fish and egg. Top with creamy mash with a little grated cheese and pepper on top. Grind up some bread crumbs and fry on low heat in olive oil until golden and sprinkle on top of pie, place in the oven 150 for 15 mins or so to warm it all through. Grill the top if needed to get it really crunchy. Thanks Elaine but can't go near smoked haddock. My wife loves. It's the smell when it's cookig. It turns on me weird I know ;D Tim |
|
|
|
Post by Plocket on Jan 18, 2007 18:58:35 GMT
How much fish do you use Chuckles?
|
|
|
|
Post by oldmoleskins on Jan 18, 2007 19:07:44 GMT
BB, (WB and non smokers), can I add one... 'fish pie 2'?
Same principle as before - you're making a fishy shepherd's pie, so enough mash for your appetite, ditto fish - we tend to use the skinless cod steaks, and a pack of four is plenty for two.
Lightly cook fishsteaks in a little oil or butter and for real washing-up efficiency use an ovenproof pan that will contain the 'pie', like le Creuset stuff.
While that's going on,
1) cook some frozen peas
2) microwave defrost some prawns in a tablespoon of water. Add a can of Campbell's condensed tomato or tomato/basil soup to the thawed prawns (yep, keep the water in there - it's prawny) and bung it back in to be nuked for a min or two til warm.
Assembly:
Slide the 'prawns in soup' over and around the cooked fish, season well with black pepper.
Artfully arrange the peas in a layer over the top of what I will now call the tomato sauce.
Top with buttery mash.
This will 'hold' in a warm oven for ages, before you crisp and golden up the top under the grill.
Sounds a bit student-ish, I know... but truly simple forkable comforting stuff, and mainly from the 'store cupboard.
OM.
|
|
|
|
Post by Chuckles on Jan 18, 2007 19:24:37 GMT
How much fish do you use Chuckles? It cost £4.86 if thats any help P and it did 3 good adult portions. We only used Smoked Cod Loin tonight, it was nice but I prefer a mixer of different fish, some plain some smoked. I used to get a selection when it was on offer or reduced and freeze it in usable portions. WB said the whole family really enjoyed it. OMS yours looks interesting and worth a try |
|
|
|
Post by Plocket on Jan 18, 2007 19:28:04 GMT
Thanks Chuckles - my problem is that I'm fussy about fish and OH adores it. We do try and eat fish once a week but I need more recipies. I think I might suggest the fish pie to OH for next week - he'll probably leap at the idea. If I try and find different types of fish I'd probably be happier. And some broccoli would go nicely....
|
|
|
|
Post by Chuckles on Jan 18, 2007 20:56:40 GMT
I'm funny about fish too, but this is a fab way to try different fish, we had it with 5 different fish in once. You can also do a Puff pastry top on it for a change too. ENJOY  |
|
|
|
Post by Plocket on Jan 19, 2007 10:50:04 GMT
I'll probably do puff pastry on mine - I'm not really a fan of mash. Sliced spuds would also work! I told OH about it last night and it seems we are having fish pie sometime next week!!! ;D
|
|
|
|
Post by piggingardener on Jan 19, 2007 11:54:12 GMT
I've made a couple of fish pies recently. I tend to be bung things together and very rarely measure anything.
The first one used some haddock fillets, king prawns, small prawns and mushrooms.
I gently poached the haddock in some milk, then flaked it reserving the milk for later. I placed the fish and prawns in the bottom of a pyrex dish. Then I quartered the mushrooms, and cooked them with a drop of water and knob of butter in a small saucepan with the lid on. I mixed some cornflour, a veg oxo, some fresh chopped parsley and some black pepper with the reserved milk and added to the mushrooms to make a sauce. This was poured over the fish which was then covered with mashed potato and grated cheese. I bunged it in the oven on gas 4 for about half an hour. Served with sugar snap peas and asparagus - delish!
The second one was made in the same way using cod loin, king prawns and mussels - equally delish!
Hmm - I think I feel a fish pie coming on tomorrow!!
|
|
