Easy as pie: Fish Pie May 26, 2017

Here’s another delicious winter fish dish for you to try. Nothing beats a fish pie so have a look at this recipe by David Herbert. Check out the original post here.

This fish pie can be as simple or as elaborate as you like. I’ve included salmon here but it can be made using only white fish, if desired. Likewise, my topping includes both sweet and regular potatoes (crushed rather than mashed), but make it with a classic mashed potato topping if you prefer. Some people add halved boiled eggs to the pie, too.

Fish pie

2 cups (500ml) fish stock | 500g skinless salmon fillets | 500g skinless white fish fillets | 300g uncooked peeled prawns | 175g frozen peas, defrosted | 1 tablespoon chopped chives | 1 cup (250ml) white wine | 1 cup (250ml) double cream | 1 heaped tablespoon cornflour
Topping: 1kg new or chat potatoes, halved | 500g sweet potatoes, peeled and cut into chunks | 3 tablespoons olive oil | Bunch spring onions, chopped | 140g cheddar, grated | 2 tablespoons chopped chives

Place stock in saucepan and bring to the boil; add fish fillets and simmer gently for 5 minutes. Remove fish with a slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender, about 10-15 minutes. Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190°C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6

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