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Fish Pie

 

Recipes on this page: Fish Pie . Cottage Fish Pie , Peanut Butter Fish Pie

 

Real fish pie

What to buy

5 large potatoes, peeled and diced
1 bunch spinach (300g), spines removed, washed and finely shredded
500g firm white fish fillets, cut into strips
1 large bunch spring onions, chopped
4 baby marrows, grated (optional)
Reduced-fat white sauce:
2 cups (500ml) low-fat milk
2 Tbsp (30ml) olive oil
2 tsp (10ml) hot English mustard powder
3 Tbsp (45ml) cornflour (Maizena), dissolved in a little cold milk
2 cups (500ml) cheddar cheese, grated
2 Tbsp (30ml) chopped Italian parsley or dill (optional)
Salt and milled pepper
Serves 4

What to do

Boil potatoes until soft. Drain and dry them out in the pot for 5 minutes. Mash with olive oil, low-fat milk, salt and pepper. Pour boiling water over the spinach to wilt the leaves. Drain in a colander and squeeze out all excess water. Season fish, and toss it in a bowl with the veg. To make the sauce, slowly heat milk, oil, mustard and pepper together over a low heat until hot – about 5 minutes. Add cheese and cornflour mixture and cook over a low heat, stirring continuously, until the cheese melts. Increase heat and stir until sauce thickens, about 5 to 10 minutes. Add herbs and gently stir in fish mixture. Spoon into an oiled ovenproof dish. Spread the mash on top of the fish mixture and sprinkle with paprika. Bake in a preheated 200°C oven for 20 minutes. Serve immediately with a mixed salad

 

Cottage Fish Pie 

30 ml oil 
2 onions, thinly sliced 
8 fresh mushrooms, sliced 
750 g haddock fillets 
410 g whole tomatoes 
15 ml tomato paste 
5 ml thyme 
2 ml chilli sauce 
6 potatoes, peeled and diced 
80 ml warm cream 
30 ml butter, melted 
salt and pepper 


1. Preheat oven to 180 ºC. Grease an ovenproof dish. 
2. Heat oil and sauté onion until golden brown. Add mushrooms and cook for 5 minutes, stirring occasionally. 
3. Remove any skin and bones from haddock and cut into strips. Add to pan and cook for 1 minute. 4. Chop tomatoes and stir in with juice, tomato paste, thyme and chilli sauce. Cook for 10 minutes, stirring occasionally, until the mixture begins to thicken. 
5. In a large saucepan, cook potatoes in salted water until tender, then drain. 
6. Add cream and butter to potatoes, mash until smooth and season with salt and pepper to taste. 
7. Pour fish mixture into prepared casserole dish. Spread mashed potatoes on top of fish. 
8. Bake for 30 minutes until heated through. Grill top of fish pie until potatoes are golden brown

 

Peanut Butter Fish Pie

INGREDIENTS

400g

Ready dough pastry

 

 

FILLINGS

 

 

 

400g

Fillet fish-steamed

 

2

Eggs

 

250ml

White sauce made with 50ml Yum-Yum smooth peanut butter

 

200ml

Milk

 

25ml

Fat

 

25ml

Flour

 

2ml

Salt

 

1ml

White pepper

 

12ml

Chopped parsley\shalot

 

1

Chopped onion

 

4

Lemons

 

METHOD

  1. Pre-heat oven to 220° C.
  2. Steam fish - remove skin, flake and cool.
  3. Boil eggs, cool and chop.
  4. Prepare white sauce.
  5. Combine peanut sauce, fish, eggs, seasoning, chopped parsley and onion - allow to cool.
  6. Roll out pastry.  Cut 3cm wide strips, on both sides leaving uncut space in centre for fish mixture.
  7. Place fish mixture and plait strips to tail end.  Lift on to baking sheet.
  8. Brush over with beaten egg.
  9. Bake at 220° C for ± 25 min.
  10. Garnish with lemon slices.
  11. Serve.