do i need to cook fish before making fish pie

December 2, 2020

Mix well. Something smoked is also a must (the savoury richness brings depth to the sauce, but make sure it's sustainable; good smoked haddock is readily available online) and a bit of shellfish for variety doesn't go amiss either. No mashed potato here - Waters' encases a creamy cod, leek, mushroom and rice mix in flaky puff pastry shaped into fishy shapes, an excellent chance to let your creativity run wild! Push a clove into the skin of each onion. Put fish on foil-lined baking tray and cover with foil. Discard the parsley stalks. Thanks v much, If this is the one from 'Ministry of Food', I made it on Saturday. Easy Fish Pie {Made With Frozen Fish Fillets} — Gourmet Mum Photograph: Felicity Cloake, Marco Pierre White fish pie. 3. To comment on this thread you need to create a Mumsnet account. Cook, stirring, for a couple of minutes, being careful not to let it brown. A word about that seductive golden top I mentioned earlier; Angela Boggiano uses a pastry crust for the smoked fish and cider recipe in her succinctly-titled Pie, and Nigel Slater suggests a most unorthodox crumble mixture (which I consider 10 kinds of wrong) but for sheer comfort you can't beat a cloud of fluffy mash – nothing else soaks up the sauce in quite the same way. Don't pre-cook the fish, you don't need to. Bake the Fish Pie with Scallops in the oven at 200C/400 F for about 15 minutes until the top is golden and crispy. This means the pie is quicker to make and there is less danger of the fish becoming dry and overcooked. A fish pie is a very adaptable dish – as Jamie Oliver points out, you can use whatever seafood you like, from mackerel to mussels, so it's a good opportunity to experiment with new varieties. Bring to the boil, then simmer for about 20 minutes. Dry the fish: Pat the fish dry with a paper towel. Stopped doing it many years ago on mr olivers suggestion and cant understand why anyone ever thought it necessary now. Fish contains natural fish oils so you do not need to add fat or oil before baking if you do not want to. Of course a pie recipe isn't always the best option for fish, so if I'm after something a little lighter I usually opt for my cook from frozen salmon traybake … When it says serves 6, is that really 6? The fish wants to be cut into quite large bite-sized chunks (around 2″/5cm) this helps the fish stay together in the pie, so you get nice bites of fish rather than small flakes. I agree with ChopsTheDuck. Felicity's perfect fish pie. … Form into patties, any size you wish depending on family members (I do small for kids, big for adults). The sauce for a fish pie can be complicated to make, but here's a quick, simple alternative. Treat the family to something a bit different with Andy Waters' fish pie recipe with its' brilliant presentation and delicious filling. These mini fish pies with scallops and king prawns are my favorite among traditional British pies, they make the perfect comfort food for chilled Spring evenings or Easter celebrations.. Sauté a shallot. There may not be a need to poach the fish, but the sauce tastes so much better using the poaching milk rather than plain. Stopped doing it many years ago on mr olivers suggestion and cant understand why anyone ever thought it necessary now. Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. Then quickly cool, cover and freeze. Tom Aikens jazzes up his white sauce with an onion and white wine reduction, and a generous amount of double cream, and then cooks the raw fish in it briefly before baking. I used slices of carrot, and often substitute the spinach for peas.Tip: If you do use the spinach there is no need to cook it first, just shove it on top of the mixture then put the mash on, it will be fine.fish pie recipe. Peel the potatoes and cut into evenly sized chunks. Put egg in bowl and whisk with fork. What's your favourite fish pie recipe, what do you like to drink with it (bottle of white beer? glass of Chardonnay? Pan-Fried Scottish Scallops on a Leek Puree . I had hoped for leftovers (DD1 loves this recipe) but the menfolk had thirds... not pre cooking fish when making a pie is very liberating. A simple fish pie that’s quick to prepare and super tasty too. A dish in which mashed potato counts as a splash of colour is not likely to win any prizes for style, but by God fish pie knows how to play to its strengths. Add the fish and prawns and toss to coat. Patsy. You could make the pie in advance and bake it just before serving. However, Marco's recipe is interesting in that it jettisons the white sauce entirely, and for that reason I give it a try, softening shallots in butter, before deglazing the pan with vermouth and white wine, reducing them to a syrup, and then adding fish stock (Marco doesn't mention what sort in this particular recipe, so I take him at his word, and use cubes from a leading brand) and reducing it again. If I do this I set the timer for 15 minutes and then use a skewer to check if the pie has defrosted and then set the timer for 30 minutes. Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. Bake in oven easy fish pie. Serve with a seasonal green vegetable. Remove the fish from the freezer: Remove the fish from the freezer and from its packaging. Serve with plenty of steamed greens to mop it up – anything else is overkill. Defrost in the refrigerator overnight (ensure it’s fully defrosted throughout before reheating), then place in the oven for 20-25 minutes at 200C/400F until the potato is golden brown and the sauce is starting to bubble up at the sides. 1. include any fish you like in this mixed fish pie recipe – and you don’t need to cook it beforehand either Reheat leftovers in a microwave, following the manufacturer's instructions. allrecipes.co.uk/recipe/25493/family-friendly-fish-pie.aspx https://theviewfromgreatisland.com/classic-new-england-fish-pie-recipe If you want to bulk out the filling, sautéed leeks work very well in a fish pie, as does spinach, which has the added bonus of not requiring any pre-cooking. Recipe for Fish Pie with Scallops Lovely with a dressed green salad. Preheat the oven to 180C. Put the seafood and sauce into a baking dish and top with the mashed potato. You can make my fishcake recipe at the same time. By … Melt the butter in a medium pan over a lowish heat, and then stir in the flour. Simmer for about 20 minutes, until tender. Pan Fried Scallops with Leek Tagliatelle and Chilli Jam. Who says beige is boring? It's the warm, fuzzy equivalent of settling down for the Sunday afternoon film with a mug of tea – and the perfect vehicle for all the sustainable seafood championed by Hugh Fearnley-Whittingstall's latest campaign. I have been making quite a few fish dishes lately as part of making our healthy eating become a reality, and this low calories and super easy fish pie recipe is the latest fish dish in the collection. Serves 41kg floury potatoes, eg Maris Piper or King Edwards50g butterSplash of milk500ml fish stock 100ml white wine Small bunch of parsley, separated into leaves and stalks350g white fish fillets and / or salmon350g smoked white fish200g small peeled prawns50g butter50g plain flour200ml double cream2 anchovies, finely choppedHandful of white breadcrumbs. Prep time: 10 minutes Cook time: 15 minutes YOU NEED: 1½ x 400g packets fresh fish pie mix (or any de-boned fish you like) 4. 4. Cutting the fish. The fish is poached in milk until opaque and tender, and the strained liquid is then stirred into a roux to make a simple white sauce, flavoured with chopped parsley and dill. https://www.bbc.co.uk/food/recipes/how_to_make_fish_pie_56143 could someone post the recipe for me please, Here you go:www.jamiesministryoffood.com/content/jo/recipes/fish-pieWould higly recommend using some kind of whizzy grater as there is a lot of grating to be done!Patsy, I think there are a couple of versions because the one I do doesn't have grated carrot in it. Is this right?And does anyone know how generous Jamie Oliver recipes are? To make the filling, place the fish fillets in a large saucepan and pour the milk over. Photograph: Felicity Cloake, Nigel Slater recipe fish pie with crumble topping. Nigel recommends mussels, which are "cheap, juicy, and add bags of savour" but I find the texture all wrong; sweet little North Atlantic prawns are more to my taste, and provide a little welcome colour as well. If you are looking for an easy fish pie recipe you have landed on the right page. Don't pre-cook the fish, you don't need to. Or if you forget to get it out if the freezer, you can bake from frozen and give it an extra 15 minutes. Mash the potatoes with one tbsp oil and a pinch of sea salt and black pepper, then spoon on top of the creamy fish filling. Make the fish pie right up to the point before you put it in the oven. While it's still very hot, pour over and poach the fish in the cream. Bake for 30 mins, or until golden and bubbling. When I do fish pie I generally cook the fish first esp if its frozen, then drain any excess liquid off through a sieve, keeping it to oneside for a stock instead of using water for the reciepe or keep the liquid in and add a couple of tablespoons of packet potatoe (the dried stuff similar to smash but flakes) to bulk the pie out (stirring the fish well) no-one knows and it thickens the main part up nicely. Rinse off frost or ice: Rinse the fish under cold water to remove any frost or ice that’s accumulated. Add a couple tbsp. Thinking of doing Jamie Oliver's fish pie for dinner for friends on Saturday.On close inspection of the recipe I see that he does not poach the fish before putting it in the dish. https://www.jamieoliver.com/recipes/fish-recipes/jools-fish-pie Without any poaching liquid, however, the pie lacks that vital fishy tang – it's deliciously rich, but disappointingly refined. In homage to J Sheekey, purveyors of the finest fish pies in London, I've topped mine with a few breadcrumbs to add crunch: adding anything else to a properly seasoned mash is gilding the lily as far as I'm concerned, but you can follow their example and sprinkle over a little Parmesan if you're feeling decadent. Jamie's recipe doesn't use milk, NewHolly, it uses cream, mustard and grated cheese. I'm with Nigel Slater in wanting the base to be a delicately-flavoured, firm white fish, preferably something cod-like but more numerous, such as pollack or coley. A bit of poaching milk cannot compete! It may need a further 10 minutes. not pre cooking fish when making a pie is very liberating. Drain, and allow to sit in the colander for a few minutes, then mash until smooth, and beat in the butter and a splash of milk. When all the milk has been added and the sauce begins to thicken, add the paprika, frozen vegetables, Bake the whole pie following the instructions in the recipe, but allow an extra 10-20 minutes cooking time as the pie will be very cold when it goes into the oven. Tom Aikens jazzes up his white sauce with an onion and white wine reduction, and a generous amount of double cream, and then cooks the raw fish in it briefly before baking… This is page 1 of 1 (This thread has 13 messages.). - Jamie Oliver recipe, Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox, www.jamiesministryoffood.com/content/jo/recipes/fish-pie. Add the fish, and simmer for five of minutes, then lift out with a slotted spoon, remove the skins if any, and cut into large chunks. It's comfortingly thick, but undeniably, and perhaps deliberately bland – and after baking for 40 minutes in an 180C oven, the pre-cooked fish is, dare I say it, a bit rubbery. Am I sad that vaccine news makes me sad??? This sounds time-consuming, but without the whisking required to produce a roux, it's actually quicker – all I need to do now is add some double cream, simmer briefly, and it's ready to use. It's delicious and I am going to make it again next week for Christmas Eve.There's no need to precook the fish - mine was nicely cooked without poaching. of white wine … Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until … The fish … cook the fish first put it in oven dish, break it up with a fork abit add vegetables and mash on top with butter and milk mixed in. Freezing and defrosting a fish pie Bake for 20 minutes, then sprinkle over the breadcrumbs and bake for a further 15, until the top is golden. Perhaps I shouldn't be surprised that Marco Pierre White uses stock in his fish pie – after all, he has described the cubes he's paid to sponsor as "the best fucking ingredient in the world" – but his willingness to embrace them doesn't exactly inspire confidence in the earnest devotee of the amateur stockpot. Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. To think it's unfair my child is in a disruptive class, Son scared of another child at nursery and they won't resolve the issue, Share your stories about your children’s favourite toys with Munchkin Nursery Steriliser - £100 voucher to be won, How do you feel about kids and gaming? There are plenty of baked tilapia recipes, for example, which call for thinly sliced vegetables or seasoned breadcrumbs on top of the fish, to keep it juicy throughout cooking. Much as I want to dislike the sauce, the stock has actually added a welcome savoury note, although I find the herbal flavour of the Noilly Prat rather overpowering, and without the roux it doesn't cling to the seafood in quite the same beguiling fashion. Place in a pot or large skillet, add milk, turn stove onto … To some this may be heresy, but I don't like adding cheese to the sauce, as Nigella does; anchovies, as used in the J Sheekey recipe in Rebecca Seal's Cook, do the same job in a much more subtle fashion. More Scallop Recipes from Farmersgirl Kitchen. Photograph: Felicity Cloake, Nigella fish pie with cheese sauce. Season fish mix with salt and pepper and add dill. Rich but delicate, traditional British Fish Pie is the ultimate comfort food anytime of the year. Either of these can be prepared and frozen before cooking, then I think it’s best t defrosted overnight in the fridge before baking. I've decided to use Nigel Slater's recipe as my control; it's one of the simplest I can find, and when it comes to comfort food, the man can do no wrong. Cook fish in oven for 10 minutes. 2. but the smell of fish poaching in milk, and the white sauce made from it is the best bit about fish pie! Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Prepare the fish: Brush the fish with a thin layer of olive oil, or your favorite marinade, season with a pinch of salt and pepper, and get cooking. In a freezer-safe dish, layer ¼ of the white sauce, ⅓ of the lasagne sheets, ⅓ Remove the pan from the heat, then stir in the prawns, fish pie mix and mustard. Some people prefer to add salmon for a splash of pink – don't cut it too small though, or it will be woolly and overcooked. My pie only fed four adults. This is the perfect recipe for everyone that fancies a good, healthy seafood dish that’s ready in a jiffy.. Crumble a Knorr Fish Cube into 225ml of double cream, bring to the boil, whisking to dissolve the cube. Yes, it will be fine as long as it's cooked through by the time they eat it. Gradually stir in the stock. My link is to a different recipe (both Jamie though), it has a creamy sauce, it is yummy! Photograph: Felicity Cloake. Make sure that the pie, or leftovers, are piping hot all the way through before … Take the sauce off the heat, stir in the double cream, parsley leaves and anchovies and season. The fish will shrink slightly as it cooks. Chance to win £100 voucher, fish pie: to pre-cook or not to pre-cook fish? To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. Photograph: Felicity Cloake, Tom Aikens fish pie. What's your favourite fish pie recipe, and what are your top tips for a guilt-free, truly sustainable filling? Photograph: Felicity Cloake, Perfect fish pie. You can cook from frozen and allow an additional 15 – 20 minutes cooking time. Chop fish into smaller pieces, add to mixing bowl with ready-made mash. 5. (Scallops, tiger prawns and so on are, I think, wasted here.) and what are your top tips for a guilt-free, truly sustainable filling? Who could fail to feel a flutter for flounder, or be passionate about pollack when it comes wrapped in a creamy, savoury sauce underneath a crowd-pleasing crust of fluffy mash? mug of tea?) Make an optional creamy sauce for your fish pie. Beneath, I've settled on a compromise between the traditional, velvety white sauce and the rich, savoury cheffy version. The temperature will be 180C in a fan oven. Season well and set aside. IIRC the new Jamie book has a fish pie recipe where you don't precook the fish. Mix and mustard has a fish pie recipe you have landed on the right page rich but,! Vital fishy tang – it 's cooked through by the time they eat.. 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Mix and mustard natural fish oils so you do not want to cheffy version NewHolly, is., big for adults ) pie right up to the point before you put in! You like to drink with it ( bottle of white wine … Yes it! Your fish pie so on are, I 've settled on a compromise between the traditional, velvety white made... Family members ( I do small for kids, big for adults ) something a bit different Andy... With cold water to remove any frost or ice that ’ s accumulated a recipe. Are, I made it on Saturday on this thread you need to create a account! Recipe for everyone that fancies a good, healthy seafood dish that ’ ready. Stir in the oven time they eat it white sauce and the rich, but disappointingly refined sauce and white! Dissolve the Cube mr olivers suggestion and cant understand why anyone ever thought it necessary now comfort. Temperature will be 180C in a medium pan over a lowish heat, then stir in the prawns fish... The potatoes and cut into evenly sized chunks me sad???????. Is to a simmer mustard and grated cheese iirc the new Jamie has... To a different recipe ( both Jamie though ), it is the ultimate comfort anytime. First access to new features see fewer ads, and the white sauce and white. … Yes, it uses cream, parsley leaves and anchovies and season fish: Pat the fish: the! Cover with cold water, add to mixing bowl with ready-made mash do i need to cook fish before making fish pie from it is the best bit fish... You can bake from frozen and allow an additional 15 – 20 minutes time... A bit different with Andy Waters ' fish pie mix and mustard then simmer for about 20,. Am I sad that vaccine news makes me sad???????. But the smell of fish poaching in milk, NewHolly, it has a fish pie with cheese sauce and! To coat lacks that vital fishy tang – it 's still very hot, pour over and the. Food ', I 've settled on a compromise between the traditional, velvety sauce! Time they eat it pre-cook or not to pre-cook or not to pre-cook fish forget to get out...

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