do tou know how to make fish pie?

Question

love greg

Answer 1

Fish pie is one of my favourite meals.

* 500-800g White fish,
* 6 medium-large potatoes.
* 2 eggs.
* 500ml parsley sauce.

Hard boil the eggs.. Boil the potatoes. Cut the fish into pieces that will fit into a saucepan, place in the saucepan and add enough milk to just cover the fish.. Heat the fish and milk, stirring occasionally, until the milk starts to boil. At this point, turn the heat off, cover with a lid and leave for 10 minutes. The fish will be suitably cooked after this time.

Remove the fish from the pan and keep the milk to make the parsley sauce with later. Remove any skin from the fish, then flake the fish into a reasonably large oven dish, removing any bones as you go. Chop the eggs. Add the egg to the fish and mix well. Use the milk to make the parsley sauce. If making from a packet, add about 2/3 to 3/4 the suggested milk to make a thick sauce. Pour enough sauce to moisten the fish over the fish and egg mixture and mix in. Add extra milk to the parley sauce to taste. You can then use this to pour over the finished pie later to serve.
Mash the potatoes with butter or milk if you like it, and then spoon over the fish, egg and parsley sauce mixture.. Optionally grate cheese over the top of the potato, and if you feel like it add a few slices of fresh tomato.
Place in a medium oven (gas mark 5 ) until browned (this seemed to take about 20 minutes) Serve with the remaining parsley sauce.

Answer 2

1¼ hours 30 min prep
Change to: servings US Metric
1 1/2 lbs white fish fillets (or half white and half salmon)
2 cups milk, maybe ½ cup more,depending how thick you want the sauce
4 ounces margarine or butter
1/2 cup all-purpose flour
4 ounces peeled prawns
2 chopped hardboiled egg
1 tablespoon small capers
3 tablespoons chopped fresh parsley
1/2 cup peas
1 finely chopped celery rib
1 tablespoon lemon juice
FOR THE POTATO TOPPING
2 lbs freshly cooked potatoes
1 ounce margarine or butter
2-3 tablespoons sour cream
a good grating nutmeg







Preheat oven to 400 degrees F.
Put the fish in a baking dish and season with salt and pepper.
Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
Season the sauce with salt and pepper.
Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
Pour the fish mixture in a 1½ liter greased ovenproof dish.
Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
Bake in the oven at 400F for 30 –40 minutes.

Answer 3

Lovely Fish Pie!

Preparation Time: 30 Minutes
Cooking Time: 1 Hour

From Annette

There are many variations on the fish pie theme, some use white fish others smoked fish but my personal favorite uses fresh fish with shellfish. This fish pie recipe will serve four, takes half an hour to prepare and under an hour to cook.

Ingredients: Serves 4
250g fresh cod or haddock; skinned, gutted and filleted (white fish is excellent, but smoked fish will add a lovely flavour)
250g mixed prepared shellfish, (mussels, prawns, scallops for example)
6 medium potatoes
1 leek
Saffron
1 tbs of flour
50g of butter
1 pint of milk
A saucer of grated cheese
Salt & pepper to taste

Cooking Instructions:

1. Put the peeled potatoes on to boil.

2. Heat the milk in a wide heavy based frying pan, sprinkle in the saffron and stir so that it starts to infuse. Keep the milk simmering, add the fish and cook for about fifteen minutes (until the fish is cooked through).

3. Remove the fish and reserve the liquor, which should be a delicate yellow colour.

4. Flake the fish into the bottom of an oven proof dish, carefully removing any remaining bones or skin.

5. Sauté the leek in a half the butter, and then add to the fish, along with the shellfish.

6. Melt the remaining butter, add the flour and stir to form a roux. Cook gently for several seconds and then add the reserved liquor, slowly, while continuing to stir. This will form the sauce for the pie.

7. Pour the sauce over the fish, shellfish and leeks.

8. When they are ready, mash the potato with plenty of butter, spread over the
fish mixture, and cover with grated cheese.

9. Cook for thirty five minutes in oven pre-heated to 190o C.

10. Serve with a green salad or garden peas.

Answer 4

Fish Pie

750 g potatoes
2 tablespoons butter
2 tablespoons sour cream
1/4 cup milk
salt and pepper
2 tablespoons butter (extra)
1 small onion, finely chopped
2 tablespoons flour
1/2 cup milk (extra)
1/2 cup white wine
400 g cooked flaked fish
1 (310 g) can whole corn kernels, drained
1/2 cup frozen peas, defrosted,drained
2 tablespoons capers
1 tablespoon lemon juice
1/2 teaspoon dried dill
1 tablespoon chopped fresh parsley
salt and pepper
2 hard-boiled eggs, quartered
1 cup grated tasty cheese

Preheat your oven to 190c.
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.
Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
Bring to the boil and stir until thickened.
remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
Mix well, then fold the egg quarters through very gently.
Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

Yummy Fish Pie

500 g fish, cut into cubes (fresh and/or smoked fish)
8 medium potatoes
1 onion
1 medium carrot
1 tablespoon seeded mustard
300 ml cream
3 eggs
1 cup spinach
1 lemon, juice of
1 cup shaved parmesan cheese
3 tablespoons chopped parsley
olive oil
sea salt
pepper

Dice onions and carrots and gently cook in a pan with a little olive oil until softened.
Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice.
Boil potatoes until nearly cooked.
Add the eggs to the water to hard boil.
This saves another pot.
The spinach needs to be washed and cooked so this can also be done with the same pot.
Simply put spinach into a steamer and place over boiling water.
Put cubed fish into a deep dish.
Add roughly chopped spinach and hard boiled eggs.
Pour the cream sauce evenly over.
Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy.
Pile potaroes on top of the fish and bake at 180 until hot and crispy.
Enjoy and try with a nice drop of Sauvignon Blanc.

Answer 5

i normally make it with tuna fish and dolphinfish (i think it only exists in the Mediteranean sea.) i cook it, either in the oven or fry it. i boil one potato for every portion, i dice it so i don t have to do it after it is cooked, and it takes less cooking time. i use dried peas which i leave to soak overnight and cook till mushy. fry an onion, mix it with the fish, potatoes and peas. If you like add anchovies, they give a nice taste, and one can tuna fish.

add an egg per person/serving.

i put this mixture into pastry cases and bake till golden brown. flaky pastry is the best.


this also seems to be interesting.

http://www.simplyseafood.com/newsletters/03_06/recipes/italianrusticfishpie%20.html

Answer 6

fish.
white sauce ( milk and cornflour)

instant mash potato powder

put your fish in an oven proof dish. make your white sauce but heating up the milk and mixing in cornflour as per instructions and some herbs and some butter. pour over fish. make up the instant mash. put on top and put dish in oven

Answer 7

Fish Pie
For the cheese sauce
2½ tbsp butter
1½ tbsp plain flour
210ml/7½fl oz milk
1 tbsp double cream
55g/2oz cheddar cheese, grated
For the pie
70g/2½oz smoked haddock, poached then cut into chunks
½ potato, peeled and cubed then boiled until cooked
chives, to garnish

Method
1. Place the butter into a saucepan over a medium heat and as it begins to melt add the flour.
2. Cook for 2-4 minutes then add the milk and stir well. Continue stirring and bring it to the boil.
3. Once the sauce begins to boil, lower the heat and add the cream and the cheese.
4. Once the cheese has melted and the sauce is nice and thick remove the pan from the heat.
5. Add the cooked smoked haddock chunks to the sauce and stir through gently.
6. Place a chefs' ring onto a warm serving plate. Spoon the cheese and fish sauce into the ring, and top with the chunks of hot, cooked potato.
7. Carefully remove the ring and garnish with chopped chives to serve

or Luxury Smoked-fish Pie
Ingredients
8 oz (225 g) undyed smoked haddock fillet
2 Manx boneless kipper fillets
8 oz (225 g) Arbroath smokies
8 oz (225 g) smoked salmon or smoked salmon trimmings
15 fl oz (425 ml) whole milk
1 bay leaf
6 black peppercorns
a few stalks fresh parsley
2 oz (50 g) butter
2 oz (50 g) plain flour
5 fl oz (150 ml) single cream
3 tablespoons chopped fresh parsley
2 large eggs, hard-boiled and chopped
1 heaped tablespoon salted capers, rinsed and drained
4 baby gherkins, chopped
1 tablespoon lemon juice
a few sprigs fresh watercress, to garnish
salt and freshly milled black pepper

For the topping:
2 lb (900 g) Desirée potatoes
2 oz (50 g) butter
2 level tablespoons crème fraîche
1 oz (25 g) Gruyère, finely grated
1 level tablespoon finely grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper

Pre-heat the oven to gas mark 6, 400°F (200°C).
First of all arrange the haddock in a baking tin, pour over the milk and add the bay leaf, peppercorns and parsley stalks, then bake, uncovered, on a high shelf of the oven for 10 minutes. Meanwhile, remove the skin from the kipper fillets and skin and bone the Arbroath smokies – the flesh will come off very easily. Then chop them into 2 inch (5 cm) pieces, along with the smoked salmon, if the slices are whole, then place all the prepared fish in a mixing bowl. Next, when the haddock is cooked, strain off the liquid and reserve it, discarding the bay leaf, parsley stalks and peppercorns. Then, when the haddock is cool enough to handle, remove the skin and flake the flesh into largish pieces, adding it to the bowl to join the rest of the fish.

Next make the sauce. Do this by melting the butter in the saucepan, stir in the flour and gradually add the fish liquid bit by bit, stirring continuously. When all the liquid is in, finish the sauce by gradually adding the single cream, then some seasoning, and simmer for 3-4 minutes, then stir in the chopped parsley. Now add the hard-boiled eggs, capers and cornichons to the fish, followed by the lemon juice and, finally, the sauce. Mix it all together gently and carefully so as not to break up the fish too much, then taste and check the seasoning and pour the mixture into the baking dish.

Now, to make the topping, peel and quarter the potatoes, put in a steamer fitted over a large saucepan of boiling water, sprinkle with a dessertspoon of salt, put a lid on and steam until they are absolutely tender Рabout 25 minutes. Then remove the potatoes from the steamer, drain off the water, return them to the saucepan and cover with a clean tea cloth to absorb some of the steam for about 5 minutes. Now add the butter and cr̬me frąche and, on the lowest speed, use an electric hand whisk to break the potatoes up, then increase the speed to high and whip them up to a smooth, creamy, fluffy mass. Taste, season well, then spread the potatoes all over the fish, making a ridged pattern with a palette knife. Now finally sprinkle over the grated cheeses and bake on a high shelf in the oven for 30-40 minutes, or until the top is nicely tinged brown. Serve each portion garnished with the watercress

OR Flaky Fish Pie
Ingredients
For the pastry:
8 oz (225 g) plain flour
6 oz (175 g) butter
a pinch of salt
beaten egg, to glaze

For the filling:
12 oz (350 g) any white fish, such as haddock, cod or whiting
about 12-15 fl oz (330-425 ml) milk
1 oz (25 g) butter
2 level tablespoons plain flour
1 level tablespoon capers, drained and chopped
4 small gherkins, drained and chopped
2 level tablespoons chopped parsley
2 hard-boiled eggs, chopped
1 tablespoon lemon juice
salt and freshly milled black pepper

To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes. Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter into the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour.

Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2-3 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using.

To make the filling, place the fish in a medium-sized saucepan with just enough milk to cover, bring to the boil, cover and simmer gently for about 5-10 minutes. Now strain off the milk into a measuring jug, and when the fish is cool enough to handle, flake it into large pieces (discarding all the bones and skin), place in a bowl and set aside.

Next, melt the butter in the same saucepan and stir in the flour. Cook for about 2 minutes over a medium heat, then gradually add 10 fl oz (300 ml) of the milk the fish was cooked in, stirring all the time. Bring the sauce to the boil, simmer gently for 6 minutes, then take the pan off the heat and add the flaked fish, chopped capers, gherkins, parsley and eggs. Season with salt, pepper and lemon juice. Cover and leave until the mixture is quite cold.

When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC). Roll out the pastry to a 12 inch (30 cm) square, trimming if necessary. Lift the square on to the greased baking sheet, then place the cold fish mixture in the centre. Glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pinch all the edges together firmly, so you have a square with pinched edges in the shape of a cross. Glaze all over with beaten egg and decorate with any pastry trimmings. Glaze these too and then bake the pie for about 30 minutes or until the pastry is well risen and golden.

Answer 8

go to google and type -- receipes - fish pie .
Choose the site that gives out the best receipe.
Happy cooking !!!!!!!!!