Recipe of Appetizing A Serious Fish Pie

A Serious Fish Pie Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate this recipe still further. 'Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart,' the chefs of Fortnum & Mason write in their cookbook, from which this recipe is taken — and we can't disagree, especially with the prawns and green beans for added texture and. A Serious Fish Pie The secret to a great pie is a great pie dish!

Here is the best “A Serious Fish Pie” recipe we have found until now. This will be smell and look delicious.

Ingredients of A Serious Fish Pie

1. It’s 1 of Salmon fillet.
2. Take 1/2 of Smoked cod or haddock fillet.
3. Take 2 of Shallots (or 1/3 small onion).
4. Prepare 1 clove of garlic.
5. You need 1 pinch of dill.
6. Take 1 pinch of chives.
7. You need 1 handful of grated cheddar cheese.
8. Prepare 1 teaspoon of plain flour.
9. You need 1/4 cup of milk.
10. Take 1 knob of butter.
11. Prepare 1/3 of lemon, juice and zest.
12. Make ready 1 pinch of fresh ground black pepper.
13. Make ready 1 sheet of shortcrust pastry.
14. Take 1/4 of egg (beaten).

The fish pie was delicious and I'd have been happy if served it in a restaurant.Here's the recipe for Bentley's Fish Pie.Fish Pie is serious comfort food.By weight I think fresh fish or chilled pack fish really is quite expensive.

A Serious Fish Pie instructions

1. Fry the Shallots and garlic in a little butter..
2. Cut the fish into bite size chunks. Microwave in a covered dish until lightly cooked..
3. In a separate pan, use the butter, flour and milk to make a rue..
4. To the rue add the cheese, pepper, herbs, chives, lemon juice and zest, fish and shallots/garlic. Mix well but gently - try and keep the fish chunks from breaking up..
5. Butter the inside of the pie dish..
6. Take the pastry sheet and cut around the top of the pie dish to make the pie lid. Take a small serving plate and cut around this to make a larger pastry circle that will form the base of the pie..
7. Push the pastry base into the pie dish. Remove excess pastry from around the edge of the dish, making sure you leave pastry on the lip of the dish..
8. Add the filling. Then brush some beaten egg around the edge of the base where the lid will sit..
9. Add the lid. Push down with your thumb all along the edge, sealing the lid against the base..
10. Brush egg over the top of the pie. Then take a sharp knife and make a couple of small holes in the lid to allow steam/pressure to escape..
11. Bake in a medium-heat oven for 30-35 minutes, or until the pie is a deep golden brown..
12. Serve with a lemon wedge and seasonal vegetables of your choice..

Once the eggs are cool enough to handle, peel, then slice.Place sliced egg over peas then pour thickened milk over top.Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate this recipe still further. 'Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart,' the chefs of Fortnum & Mason write in their cookbook, from which this recipe is taken — and.

But frozen fish can be good quality and you'll get twice as much for your money.Choose a selection of fish that you like.I am using salmon, smoked haddock, cod and prawns.In Britain, fish pie is one of those dishes that can ignite such fierce debate. (Matt grew up there, so he knows fish pie passions firsthand.) The country is, relatively speaking, a small collection of islands, and the seafood of the North Sea is a cornerstone of its culinary heritage.A fish pie is a one-pot supper dish made with a combination of fish, leeks, milk, butter, and potatoes.