Fish pie. This is the easiest fish pie I have ever made. I used cod and haddock for the white fish and a few extra shrimp as there were some left in the bag. It instructions are simple, the sauce with its dash of mustard and lemon had a nice slight "tang".

Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with. The fish pie was delicious and I'd have been happy if served it in a restaurant. You can have Fish pie using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fish pie

You need of Use as much fish as you like, here roughly 400-500g in total for two people:.
It's 1 of salmon fillet.
Prepare 1 of small smoked haddock fillet.
You need 1/2 of fresh haddock or cod fillet.
Prepare 1 dozen of raw prawns, thawed if using frozen.
It's 4-5 of medium waxy potatoes.
You need 1 tbsp. of butter.
You need 2 of heaped tsp of flour.
You need 500 ml of milk.
It's 500 ml of fish stock.
Prepare 1 tbsp. of double cream.
It's of ground white pepper.
It's 1 of grating of nutmeg.
It's 100 g of grated Gruyère cheese.
Prepare 2 tbsp. of grated Parmesan.
It's 2 tbsp. of finely chopped parsley.
You need 1 handful of frozen peas, thawed.
Prepare of salt and pepper.

Here's the recipe for Bentley's Fish Pie. 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. A fish pie is a one-pot supper dish made with a combination of fish, leeks, milk, butter, and potatoes. Some like to sprinkle a fish pie with grated cheese but that's optional, as is the addition of hard-cooked eggs seen in some recipes.

Fish pie instructions

Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes..
Boil the potatoes until tender, drain, cool and slice quite thinly..
Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley..
Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls..
Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan..
Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad..

Serve fish pie with peas or other fresh greens. One of the givens of most fish pies is the mashed potato crust, making it the fishy equivalent of a cottage pie, or shepherd's pie. It can be thick, thin, swirled, piped, or flattened, but it's always lightly crisped in the hot oven, and utterly delicious. 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.