Are you a seafood lover looking for a delicious and comforting dish to warm your soul? Look no further than the Hairy Bikers' Ultimate Fish Pie. With its combination of tender fish, creamy sauce, and crispy topping, this pie is sure to become a favorite in your household. The Hairy Bikers, known for their down-to-earth cooking style and delicious recipes, have created a dish that is both easy to make and packed with flavor. So gather your ingredients and let's embark on a culinary journey to create the ultimate fish pie.
Here are our top 2 tried and tested recipes!
THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH
Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
- Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
- Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
- Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
- Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
- Preheat the oven to 200C/400F/Gas 6.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
- Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
- Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
- Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.
THE ULTIMATE FISH PIE
Steps:
- For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyere and set aside the potatoes, keeping them warm. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Preheat the oven to 180C/350F/Gas 4. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.
Tips:
- To make the perfect fish pie, it's important to use fresh, high-quality fish. White fish, such as cod, haddock, and pollock, are all good choices.
- Don't overcook the fish. It should be cooked through, but still moist and flaky.
- Use a variety of vegetables in your fish pie. This will add flavor, texture, and nutrients.
- Be generous with the sauce. The sauce is what brings all the flavors of the fish pie together.
- Use a good quality puff pastry for the topping. This will help to create a golden brown, crispy crust.
- Let the fish pie cool slightly before serving. This will help the filling to set and make it easier to slice.
- Serve the fish pie with your favorite sides, such as mashed potatoes, steamed vegetables, or a green salad.
Conclusion:
A fish pie is a delicious and comforting dish that is perfect for a family meal. It's easy to make, and it can be tailored to your own preferences. With a few simple tips, you can make a fish pie that is sure to impress your friends and family.
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