Best Fish Pie Recipe Nigella

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LUXE FISH PIE



Luxe fish pie image

Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h55m

Number Of Ingredients 15

500g thick white fish fillets, such as cod or haddock, unskinned
500g thick salmon fillet, unskinned
300g smoked haddock (preferably undyed)
700ml full fat or semi-skimmed milk
1 medium onion, cut into thin wedges
2 bay leaves
75g butter
75g plain flour
140g young spinach leaves
3 tbsp white wine or vermouth (optional)
0.5 small pack dill, roughly chopped
1 ½kg potatoes (ideally Maris Piper), cut into even-sized pieces
50g butter
100g mature cheddar, coarsely grated
300ml tub half-fat crème fraîche

Steps:

  • Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
  • Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
  • To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
  • Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
  • Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

Nutrition Facts : Calories 652 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium

FISH PIE



Fish Pie image

To the uninitiated, fish pie has an uninviting name and reputation. But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven. It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream rather than milk and infusing all of it with the eggy-lemony kiss of saffron. It's an hour well worth spending.

Provided by Nigella Lawson

Categories     dinner, casseroles, pies and tarts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 medium carrot, peeled and quartered lengthwise
1/2 cup white wine
Large pinch salt
1 bouquet garni (bay leaf, fresh thyme, parsley, celery and leek, tied together in cheesecloth)
2 pounds baking potatoes, peeled and cut into chunks
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing pan
1/2 to 1 teaspoon of salt, to taste
8 ounces skinless cod fillets
8 ounces skinless haddock fillets
8 ounces skinless salmon fillets
1/2 teaspoon powdered saffron or 1/2 teaspoon saffron threads steeped in 1 tablespoon boiling water
1 cup light cream (or a combination of half and half and heavy cream) or as needed
1/4 cup all-purpose flour
Pinch of mace
Salt and pepper, to taste
5 ounces cooked, peeled shrimp
Freshly grated nutmeg

Steps:

  • In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water. Bring to a boil, turn off heat and set aside.
  • Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside.
  • Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.
  • Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste.
  • Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all.
  • Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 50 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 28 grams, Sodium 1334 milligrams, Sugar 4 grams, TransFat 1 gram

FISH PIE



Fish Pie image

Recipe VIDEO above. A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden. Use a combination of both smoked and raw unsmoked fish for optimum flavour and texture. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on!

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 22

400 g / 14 oz smoked fish of choice ((Note 1))
400 g / 14 oz raw unsmoked fish of choice (, I used Perch (Note 2))
3 cups / 750 ml milk (, low fat or full fat)
1 brown onion (, quartered (Note 3))
4 cloves (, optional (Note 4))
50 g / 3 tbsp unsalted butter
2 garlic cloves (, minced)
1/2 small onion (, finely chopped)
1 small carrot (, finely chopped)
1 small celery stick (, finely chopped)
1/3 cup / 50g plain flour (all purpose flour, Note 11 for GF)
1 tbsp fresh tarragon (, finely chopped (optional))
2 tbsp parsley (, finely chopped)
Salt and pepper
750 g / 1.5 lb floury potatoes (, peeled and cut into 2.5cm / 1" pieces (Note 5))
30 g / 2 tbsp+ unsalted butter
1/2 cup / 125 ml milk, any fat %
1 cup frozen peas
4 hard boiled eggs (, quartered (optional) (Note 6))
30 g / 2 tbsp butter (, melted)
1/4 cup / 15g grated parmesan cheese (, optional)
Finely chopped parsley (, for garnish (optional))

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.

Nutrition Facts : ServingSize 323 g, Calories 365 kcal

TRADITIONAL BRITISH FISH PIE



Traditional British Fish Pie image

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Provided by Al G

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 6

Number Of Ingredients 12

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
  • Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
  • Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
  • Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
  • Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
  • Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g

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