Fish pie. This fish pie can be given to your baby once they're weaned. Leave out the mustard and use a mix of fish that doesn't include a salty smoked variety. You could use haddock and salmon for example.

A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish. Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it's more economical. You can cook Fish pie using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Fish pie

Prepare of Use as much fish as you like, here roughly 400-500g in total for two people:.
You need 1 of salmon fillet.
Prepare 1 of small smoked haddock fillet.
Prepare 1/2 of fresh haddock or cod fillet.
Prepare 1 dozen of raw prawns, thawed if using frozen.
Prepare 4-5 of medium waxy potatoes.
It's 1 tbsp. of butter.
Prepare 2 of heaped tsp of flour.
You need 500 ml of milk.
Prepare 500 ml of fish stock.
Prepare 1 tbsp. of double cream.
Prepare of ground white pepper.
You need 1 of grating of nutmeg.
You need 100 g of grated Gruyère cheese.
It's 2 tbsp. of grated Parmesan.
It's 2 tbsp. of finely chopped parsley.
It's 1 handful of frozen peas, thawed.
Prepare of salt and pepper.

To the uninitiated, fish pie has an uninviting name and reputation. But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a. Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Mash with a fork until butter has melted and potatoes are smooth.

Fish pie step by step

Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes..
Boil the potatoes until tender, drain, cool and slice quite thinly..
Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley..
Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls..
Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan..
Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad..

Spread the mashed potatoes evenly over the top of the fish. Combining fish, leeks, milk, butter, and potatoes, a fish pie is a one-pot supper dish. Some like to sprinkle a fish pie with grated cheese but this is optional, as is the addition of hard-cooked eggs seen in some recipes. Serve the pie with peas or other fresh greens. "This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand - even frozen peas! Instead of plain old mash, I've created a crispy root veg topping to add colour and texture - it's a bit like a rosti, only baked instead of fried.