Another Classic Fish Pie
A Fish Pie is a absolute classic dish. It’s probably why I have written and shared three fish pie recipes already. You can find them here, here and here. Thankfully, like with so many dishes out there, there are an almost limitless number of ways of preparing this dish. The ingredients list, recipe and method come in many different forms. How you make a recipe like a fish pie depends on the recipes you tried when young, your tastes and the cuisine where you’re from.
The classic fish pie is a British dish and one with a crazyily long history. It’s a similar dish to the landlubbers cottage pie and shepherd’s pie’s in that the filling is topped with mashed potato instead of a pastry casing or crust. In one way or another (before the introduction of potatoes to Europe) the general fish pie has been around since the 1100’s. They used to the the food of royalty and wealthy landowners. However, today it’s something that most of us can enjoy!
This is a delish and classic fish pie recipe which is inspired by the marco pierre white recipe for Knorr. Before you think, oh no it’s a sell out, using the stock pot thing does work. It added a bit more depth of fishy flavour to the pie, which is what you want at the end of the day with a dish like this. Layers of rich flavour. As you’re using a pre-made stock, make sure not to use any other salt in the recipe else it will come out too salty.
I played about with the original recipe, and I suggest you do too. Find what you love about the dish, enhance that and ditch what doesn’t work for you. The original recipe also included sliced hard boiled egg on top of the layer of leeks, I forgot to add these.
Here we go, another fish pie, packed with salmon, prawns and white fish.
Another classic fish pie
- 1 Knorr Fish Stock Pot,
- 20g butter,
- 20g flour,
- 100ml double cream,
- 50g handful of grated mild Cheddar cheese
- 300g fish pie mix (mixed white fish, smoked fish and salmon)
- 100g white fish fillet, chopped into round 2.5cm squares,
- 100g prawns,
- 4 large leeks, blanched, chopped and left to dry
- 1kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with 50ml double cream and 3 egg yolks).
- Heat your oven to 220°C/Gas Mark 7 ready for the pie later.
- Start by making the fish stock by dissolving the stock pot in 400ml of boiling water. Set this aside for later.
- Chop the leeks, not too thinly, then set aside and chop up your fish.
- Blanch the leeks in boiling water for 1 minute, drain and refresh under cold water then set aside.
- Heat the butter in a large saucepan and melt. Add the flour and whisk together till you have a smooth sauce. Gradually whisk in the cooled stock into the butter and flour mix. Make sure the flour is fully absorbed. Bring to the boil then reduce to a simmer till thickened. Whisk in the double cream once it has cooled down a little to enrich the sauce.
- Add your white and smoked fish chunks. Work the fish into the sauce so it is covered in it. Gently poach the fish.
- After a few minutes, add the prawns and very gently stir in, make sure you don’t break up the fish when doing this. Cook for a further 1-2 minutes.
- Turn the fish mixture into an ovenproof dish. Top with a layer of blanched leeks and then sprinkle over the grated cheese to build layers of flavour and texture in the dish.
- Peel and chop the potatoes, then boil till tender. Drain and mash with 50 mil double cream. Finally beat in 3 egg yolks.
- Top the pie mix with a thick layer of mashed potato and smooth it out using a spatula or palet knife.
- Bake in the oven for 25–30 minutes, til golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
- Serve with a chilled beer or glass of wine.