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We hope you got insight from reading it, now let’s go back to fancy fish pie recipe. To make fancy fish pie you only need 26 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Fancy Fish Pie:
- Take For poaching the fish
- Provide 500 ml full fat milk
- You need 1 small onion, quartered
- Take 4 cloves
- You need 2 Bay Leaves
- Use For the Filling
- You need 300 g smoked seconds fillets/smoked haddock
- You need 300 g cod fillet, skinned and boned
- Prepare 200 g Queen scallops
- Take 150 g King Prawns
- Provide Small bunch parsley, chopped
- Use For the Nutmeg Mash
- Use 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks
- Take salt and black pepper
- Get 50 ml Whole Milk
- Get 50 g unsalted butter
- Take Freshly grated nutmeg
- You need 100 g grated mature cheddar
- Get For the Sauce
- You need 50 g unsalted butter
- Prepare 50 g plain flour
- Use 500 ml reserved poaching milk PLUS an extra 100ml
- Get 1 tbsp Lemon Juice
- Take 2 tbsp chopped fresh parsley
- Take Freshly grated nutmeg
- You need salt and black pepper
Instructions to make Fancy Fish Pie:
- First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes.
- Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley.
- Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender.
- Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk.
- Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan.
- Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste.
- Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar.
- Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.
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