Baby Fish Pie Recipes

FISH PIE

Steps:

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.
• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

JAMIE OLIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C
• Chop all the things, juice the lemon and get everything ready to cook
• Boil the potatoes in salted water for a couple of minutes
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters
• Place a colander or sieve over the boiling potatoes and empty the spinach and put the lid on and steam for about 2 minutes. Remove and drain.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil briefly then remove from the heat.
• Add the cheese, lemon juice, parsley and mustard along with the spinach (which you have squeezed and chopped up) with the fish into an appropriately sized oven dish and mix together with the cream mixture.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish. You could also sprinkle over some more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
• At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
• Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• Peel and finely chop the onion, then peel, halve and finely chop the carrot.
• In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
• Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
• Pick and finely chop the parsley and stir into the cream mixture.
• Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
• Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that's what I like.

FISH PIE FOR KIDS

Steps:

• Preheat oven 180'C
• Cut the potatoes into large pieces and boil with skins on for about 20 minutes, until almost done
• Place fish (with skin on) on a baking tray and cook in the oven for 10 mins
• Take the fish out the oven, remove the skin and flake the fish into pieces
• Now make the cheese sauce
• Add the milk, flour and butter - microwave on full power for 5 minutes, whisking half way through to combine
• If it has not thickened after 5 minutes give it a couple of extra minutes
• As soon as it's thick, add the cheese and spinach and mix well so the spinach wilts in the heat
• Drain the potatoes, let them cool and slice into 1cm thick discs
• Spoon the cheese sauce and spinach on top of the fish and cover with sliced potatoes - sprinkle with grated cheese
• Bake in the oven for about 15 minutes or until the cheese has melted and gone a little crispy

BABY FISH PIE

Steps:

• Boil the potatoes in unsalted water for around 10mins
• Poach the fish in milk adding a little butter to the liquid. When flaking away remove the fish and let it cool. Then check it for any stray bones, remove all skin. Add half the cheese to the warm milk and stir.
• Fry the diced vegetables and place in an over proof dish.
• When the potatoes are cooked mash with a little butter and the rest of the cheese.
• Place the fish in the dish and spoon on the milk and cheese mixture. Add the rest of the butter in blobs around the content of the dish.
• Cover the contents of the dish with the mashed potato and place in a hot oven for 15mins. Cool and serve (mash or puree for your baby).