Fishermans 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.

FISH PIE

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.

CHEF JOHN'S FISHERMAN'S PIE

Steps:

• Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
• Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
• Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
• Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
• Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
• Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
• Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

FISH PIE

Steps:

• Preheat your oven to 190c.
• Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
• Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
• Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
• Bring to the boil and stir until thickened.
• remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
• Mix well, then fold the egg quarters through very gently.
• Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
• Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

FISHERMAN'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange cod in a single layer in a large baking dish; set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
• Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes.
• Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
• Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
• Pour sauce over fish in baking dish.
• Layer mashed potatoes on top.
• Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

FISHERMAN'S PIE & CRISPY MASH

Steps:

• Preheat your oven to 200degrees / gas mark 6
• Peel and boil the potatoes until tender. Drain and add a dash of milk and knob of butter and mash until thick and creamy. Season if you wish.
• Hard boil the eggs and allow them to cool. Shell and chop to a similar size for egg sandwiches. This will need to cover your fish and sauce and hold your mash on top.
• Put your milk, flour and butter in a pan and bring to the boil stirring continuously, simmer until thickened. Stir in the double cream slowly. Finely chop the parsley and add to your sauce. Keep stirring! Season to taste with a pinch of salt and black pepper.
• Cut your fish into large cubes and place in a deep oven proof dish. Add the sweet corn and prawn. Pour over the sauce and mix well so all the fish is covered. Make sure the sauce just covers the fish, but do not drown it! Leave for around 5 minutes so the sauce thickens a little on top.
• Place the egg on top of the fish and sauce, so you have one even layer of egg.
• Spoon your mash on top and smooth down. Using a fork seal the edges against the dish and pattern the mash if you wish. Top your mash with a thin layer of breadcrumbs. Place the oven proof dish in a baking tray to catch and drips and put in the middle of the oven to cook for 30 minutes. The breadcrumbs should become a nice golden colour. Remove from the oven and sprinkle with grated cheddar cheese (as much or as little as you wish!) pop under the grill until the cheese has melted and gone crispy.
• Can be served with sweet pea shoot salad or garlic bread, or on its own on a cold winter's night.
• James is a dedicated family man, and works alongside a meals on wheels company. He is also a daddy blogger who enjoys cooking for his family.

FISHERMAN'S PIE

Steps:

• Preheat oven to 400 degrees F.
• Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly, squeezing out as much liquid as possible. Add nutmeg and lemon juice to the cooked spinach and set aside.
• In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni. Bring liquid to a boil, lower the heat and simmer for 15 minutes. Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
• Remove the cod from the poaching liquid. Strain and discard the vegetables. Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
• Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and cornstarch mixture to a boil. Stir the mixture until desired thickness.
• Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.
• Peel and cube potatoes. Place in a small saucepan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.
• Oil a 13 by 9-inch ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cheese sauce evenly over the fish layer. Top with all of the warm mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar, as desired.
• Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.

MIMI'S FISHERMAN'S PIE

Steps:

• Preheat oven at 400 degrees In a large pot of salted water add the potatoes, carrots, Celery. Boil until veggies are soft
• In a wok or large skillet add 1 cup milk , 2 tbs of fish sauce, green onions and lemon juice. Bring to a nice simmer and add the fish ( not the shrimp). Allow it to simmer for about 6--7 minutes, turning the fish at 3 minutes. At the last minute, add the shrimp. Cook for 1 minute more and remove from heat.. Spoon our the fish, shrimp and green onions, lemon juice and place it in the bottom of a large casserole dish. Spread it out evenly. Do not remove the liquid.
• Remove the veggie from the pot with a strainer and return to the pot. Chop up the veggies gently ( you don't want to mash it, just make it choppy, it should have the consistency of something like potatoes salad) Now, add the half stick (sliced) butter to the mix and combine gently. Put the mixture over the fish and spread evenly.
• Take the remaining milk and return it to the stove on medium heat. Add another cup of milk and the other 2 Tbs of fish sauce, and allow it to start to boil. Add cornstarch, a tsp at a time. Stirring well. And reduce the mixture to a nice thick broth. Once thickened, pour it over the veggies and fish.
• Top with paprika and Add the cheddar. The to the oven for 20 minutes or until the cheese is melted and slightly brown. Have a sheet pan under the dish for accidental spillage.
• Once done allow to rest for 10 minutes. Then serve.

FISHERMAN'S PIE

Steps:

• POTATOES: Bring a large pot of salted water to a boil. Add potatoes and cook 15 minutes or until tender.
• Drain well and push them through a potato ricer over a large bowl. Add butter, sour cream, salt and pepper; stir until well combined and set aside.
• FISH: While the potatoes are boiling, pour milk in a wide-bottomed pan over medium-low heat and add a pinch of salt - to accelerate the process, cover with a lid.
• When the milk is simmering gently, add the fish fillets moving them around to cover with milk and, depending on the thickness, poach for 4 to 6 minutes.
• Last minute before cooking time is up, add prawns making sure they're submerged.
• Remove from the heat and transfer only the fish fillets to a 3-quart baking dish. Shred the fillets using a couple of forks.
• Cut the prawns into thirds and add them to the baking dish. Add peas and stir; set aside.
• Reserve the milk for the sauce but scoop out and discard the skins that formed while cooking. Pour the milk into a large measuring cup - there should be between 3 to 3 ½ cups left.
• Preheat oven to 375ºF/190ºC
• SAUCE: In a large saucepan over medium heat, add butter and when it starts sizzling, add onions and sauté for 2 minutes. Add carrots and celery; sauté for 5 minutes. Add garlic and quickly sauté for 1 minute.
• Pour in 1 cup of reserved milk, stirring constantly before adding another cup. Increase the heat to medium-high, add lemon juice, fresh dill and paprika; stir well.
• When the mixture is boiling, add the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Taste and adjust if necessary. If the sauce is too thick, add about ¼ cup of the reserved milk or until desired consistency.
• Pour the sauce over the fish mixture and spread it out evenly with a spatula. Top the pie with prepared mashed potatoes and level it out before sprinkling on the cheese.
• Transfer to the preheated oven and bake for 20 minutes. Turn the broiler on and cook for an additional 5 minutes or until the top is nice and brown.
• Remove from the heat and let it sit for 5 minutes before sprinkling on some fresh chopped parsley.
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FISHERMAN'S PIE

Steps:

• Preheat oven to 450°F.
• Boil potatoes for 8-10 minutes or until fully cooked.
• Drain and mash with butter and milk.
• Season to taste with salt & pepper and set aside to cool.
• Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.
• In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft.
• Add cream and stir till just boiling.
• Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat.
• Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.
• Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables.
• Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent.
• Top with a dusting of parmesan and/or breadcrumbs.
• Bake 15 minutes, or until haddock is cooked through and top is nicely browned.