How to Make Homemade Fancy Fish Pie

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, fancy fish pie. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This is a simple fish pie recipe that can either be fancy or made with your budget in mind. Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too. Strain fish into a colander catching the milk in a bowl (you need this to make your sauce).

Fancy Fish Pie is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Fancy Fish Pie is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have fancy fish pie using 26 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fancy Fish Pie:

1. Make ready For poaching the fish
2. Make ready 500 ml full fat milk
3. Prepare 1 small onion, quartered
4. Take 4 cloves
5. Prepare 2 Bay Leaves
6. Prepare For the Filling
7. Take 300 g smoked seconds fillets/smoked haddock
8. Prepare 300 g cod fillet, skinned and boned
9. Get 200 g Queen scallops
10. Take 150 g King Prawns
11. Prepare Small bunch parsley, chopped
12. Take For the Nutmeg Mash
13. Make ready 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks
14. Prepare salt and black pepper
15. Get 50 ml Whole Milk
16. Take 50 g unsalted butter
17. Make ready Freshly grated nutmeg
18. Take 100 g grated mature cheddar
19. Make ready For the Sauce
20. Get 50 g unsalted butter
21. Get 50 g plain flour
22. Get 500 ml reserved poaching milk PLUS an extra 100ml
23. Take 1 tbsp Lemon Juice
24. Make ready 2 tbsp chopped fresh parsley
25. Take Freshly grated nutmeg
26. Prepare salt and black pepper

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Instructions to make Fancy Fish Pie:

1. First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes.
2. Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley.
3. Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender.
4. Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk.
5. Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan.
6. Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste.
7. Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar.
8. Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.

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