Delia Smith Luxury Fish Pie Recipes

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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

LUXURY SEAFOOD PIE WITH A PARMESAN CRUST



Luxury Seafood Pie with a Parmesan Crust image

The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish and any variety of white fish. However, what we recommend (because they are so good in December) is getting the scallops fresh. Likewise the fish, which can be monkfish, turbot or any firm white fish.

Categories     Christmas: Main Courses     Easy Entertaining     Easy meat-free recipes     Perfect pies     Fish recipes

Yield Serves 6

Number Of Ingredients 17

250g scallops (with corals if possible)
800g monkfish fillet, cut into 3cm pieces
250g frozen cooked mussels
250g frozen large, raw tiger prawns
450ml dry vermouth
1 bay leaf
25g butter
15g plain flour
2 rounded tablespoons creme fraiche
1 heaped tablespoon fine capers in vinegar, drained, or salted capers, well rinsed
8 cornichons, drained and roughly chopped
1 heaped tablespoon chopped dill
a good pinch of cayenne pepper
salt and pepper
375g ready-made butter puff pastry
20g freshly grated Parmesan, plus 2 tablespoons to sprinkle
1 egg, beaten

Steps:

  • To start, if the scallops are large, slice each one in half. Then pour the vermouth into a medium-sized saucepan and add the bay leaf. Bring it up to the boil, add the scallops and, when it comes back to a simmer, time it for exactly 1 minute before removing them with a draining spoon to a colander over a bowl. Next add the monkfish - in two batches - following the same procedure (back to a simmer, but this time cook each batch for 2 minutes). Next poach the frozen mussels (same as the above, but remove them just as they come to a simmer) and finally the frozen prawns, only this time poach them until they turn pink and opaque. Then add the drained juices from the poached fish to the poaching liquid in the pan and bring it up to the boil, then reduce by two-thirds, which will take about 10 minutes. Then pour the poaching liquid into a jug, you need about 150ml. Next make the sauce, do this my melting the butter in a small saucepan, stir in the flour, then gradually add the poaching liquid bit by bit, stirring continuously with a mini whisk. Cook on a gentle heat for 3-4 minutes, stirring occasionally. When the sauce has cooked, add the creme fraiche, capers, cornichons and dill, then season and add some cayenne pepper. Once the sauce and fish are completely cold, mix them together in a bowl and pile into the pie dish. Next roll the pastry to an oblong 20 x 30cm then use a pastry brush to dampen the surface with a little water and sprinkle evenly with the 20g of Parmesan, then fold the pastry over and roll it out to 35cm square. Now cut two 2cm strips from two of the edges of the pastry square. Dampen the rim of the dish with water, press the strips of pastry on to the rim and dampen them. Press the rest of the pastry loosely over that to form a lid, and using a sharp knife, trim any excess pastry off. Then press the edges firmly together and flute them all round. Make a steam hole in the centre with a skewer and roll any pastry trimmings together and cut them into leaves or little fish to decorate the top! Cover and chill for at least an hour, but it will be fine until the following day. When you are ready to cook the pie, preheat the oven to 220C, gas mark 7, then brush the pastry with beaten egg and sprinkle with the rest of the Parmesan. Place the pie on a baking tray and cook on the centre shelf of the oven for 25 minutes, then reduce the oven temperature to 180C, gas mark 4 and cook for a further 20 minutes. Leave to stand for about 5 minutes before serving.

LUXURY FISH PIE WITH ROSTI CAPER TOPPING



Luxury Fish Pie with Rosti Caper Topping image

This is a perfect recipe for entertaining and wouldn't need anything to go with it other than a simple green salad. The fish can be varied according to what's available as long as you have 2¼ lb (1 kg) in total.

Categories     Easy Entertaining     Perfect pies     Winter warmers     Easy meat-free recipes     Christmas: Recipes to freeze

Yield Serves 4-6

Number Of Ingredients 17

5 fl oz (150 ml) dry white wine
10 fl oz (275 ml) carton of fish stock
1 bay leaf
1½ lb (700 g) halibut
2 oz (50 g) butter
2 oz (50 g) plain flour
2 level tablespoons crème fraîche
6 cornichons (Continental gherkins), drained, rinsed and chopped
1 heaped tablespoon chopped fresh parsley
1 level dessertspoon chopped fresh dill
salt and freshly milled black pepper
8 oz (225 g) king scallops, including the coral, cut in half
4 oz (110 g) uncooked tiger prawns, thoroughly defrosted if frozen, and peeled
2 lb (900 g) Désirée or Romano potatoes, evenly sized if possible
1 level tablespoon salted capers or capers in brine, drained, rinsed and dried
2 oz (50 g) butter, melted
2 oz (50 g) strong cheddar cheese, finely grated

Steps:

  • First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl. Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat. To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes. If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.

THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH



The Hairy Bikers' fish pie with cheese mash image

Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

400ml/14fl oz whole milk
1 small onion, thickly sliced
2 bay leaves
500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned
40g/1½oz butter
40g/1½oz plain flour
150g/5½oz frozen peas
200g/7oz large raw prawns, peeled
sea salt and freshly ground black pepper
800g/1lb 12oz medium potatoes, peeled and cut into quarters
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature Cheddar cheese, grated

Steps:

  • To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
  • Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
  • Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
  • Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
  • Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
  • Preheat the oven to 200C/400F/Gas 6.
  • To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
  • Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
  • Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
  • Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

LUXURY SMOKED-FISH PIE



Luxury Smoked-Fish Pie image

This luxurious fish pie recipe, by Delia Smith, combines smoked fish for a twist on a classic. Featuring smoked salmon, kippers, Arbroath smokies and haddock.

Provided by Delia Smith

Categories     Dinner, Main Course

Number Of Ingredients 1

Steps:

  • Pre-heat the oven to gas mark 6, 400°F (200°C). First of all arrange the haddock in a baking tin, pour over the milk and add the bay leaf, peppercorns and parsley stalks, then bake, uncovered, on a high shelf of the oven for 10 minutes. Meanwhile, remove the skin from the kipper fillets and skin and bone the Arbroath smokies - the flesh will come off very easily. Then chop them into 2 inch (5 cm) pieces, along with the smoked salmon, if the slices are whole, then place all the prepared fish in a mixing bowl. Next, when the haddock is cooked, strain off the liquid and reserve it, discarding the bay leaf, parsley stalks and peppercorns. Then, when the haddock is cool enough to handle, remove the skin and flake the flesh into largish pieces, adding it to the bowl to join the rest of the fish. Next make the sauce, and do this by melting the butter in the saucepan, stir in the flour and gradually add the fish liquid bit by bit, stirring continuously. When all the liquid is in, finish the sauce by gradually adding the single cream, then some seasoning, and simmer for 3-4 minutes, then stir in the chopped parsley. Now add the hard-boiled eggs, capers and cornichons to the fish, followed by the lemon juice and, finally, the sauce. Mix it all together gently and carefully so as not to break up the fish too much, then taste and check the seasoning and pour the mixture into the baking dish. Now, to make the topping, peel and quarter the potatoes, put in a steamer fitted over a large saucepan of boiling water, sprinkle with a dessertspoon of salt, put a lid on and steam until they are absolutely tender - about 25 minutes. Then remove the potatoes from the steamer, drain off the water, return them to the saucepan and cover with a clean tea cloth to absorb some of the steam for about 5 minutes. Now add the butter and crème fraîche and, on the lowest speed, use an electric hand whisk to break the potatoes up, then increase the speed to high and whip them up to a smooth, creamy, fluffy mass. Taste, season well, then spread the potatoes all over the fish, making a ridged pattern with a palette knife. Now finally sprinkle over the grated cheeses and bake on a high shelf in the oven for 30-40 minutes, or until the top is nicely tinged brown. Serve each portion garnished with the watercress.

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