Skip to main content

Fisherman's Pie

Not a very good looking fine dining dish this is, but it is an absolutely delicious grub if you are a seafood fan.  This typical British food is very filling, very creamy and has all the strong flavours going through it. You either love it or hate it but you can't ignore it. :)



Ingredients:
  • 200 gm ready cut fish pie mix from any super store (which includes cut pink salmon, cod & smoked haddock) or buy a fillet each of salmon, cod & smoked haddock separately from the fish monger. 
  • 5-6 pieces of prawns (optional)
  • 1 egg (hard boiled)
  • 3 large potatoes (I used 1 &1/2 jacket potatoes)
  • 2 cups milk + 4 tbsp milk
  • 1 tbsp plain flour (sifted)
  • 1 bay leaf
  • 1 tsp ground black pepper
  • 50 gm butter + 2 tbsp butter
  • grated cheddar cheese (optional)
  • salt to season
  Method:
  1. Heat 2 cups of milk in a saucepan & put the bay leaf in it. Also add the cut fish pieces along with the prawns and poach in milk for 4-5 minutes. 
  2. Remove the fish pieces from the milk and keep aside. Discard the bay leaf. The milk is now infused with strong fish juices, ready to be used afterwards.
  3. Boil the potatoes in some salted water until a fork can easily pierce through in. Remove the skins and keep aside.
  4. Heat 50 gm of butter in a saucepan & add the sifted flour to it. Simmer the heat. Now add the reserved fish infused milk to the floury butter and mix well continuously until no lumps remain. Throw in some salt and pepper for seasoning. Cook the sauce until it is slightly thickened. This is the Bechamel sauce. Please click here for a detailed recipe of the Bechamel sauce. Keep the sauce aside.
  5. Heat 4 tbsp of milk in a saucepan. Pour the hot milk over the boiled potatoes with 2 tbsp of butter and some salt to it. Mash the potatoes well until smooth. Click here for a detailed recipe of the Mashed Potatoes. 
  6. Preheat the oven to 180 degree Celsius.
  7. Take an oval pie dish and all you need to do is layer up the things what you have prepared. First put the poached fish pieces as the base layer in the pie dish.  
  8. Then slice the hard boiled egg and layer up on top of the fish pieces. 
  9. Now pour the thick Bechamel sauce over the fish and eggs until it is covered. 
  10. At this stage, layer up with some grated cheddar cheese if you want. 
  11. Now take a spoon and cover the pie dish with the mashed potato prepared earlier. 
  12. Place the pie dish into the oven and cook the pie until the Bechamel sauce under the pie bubbles away and the top layer turns brown. It will take approximately 20 minutes to look like the image below. 
  13. Serve hot.

Comments

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...

Dahi Vada / Thayir Vada (Lentil fritters soaked in chilled spiced yoghurt)

The name "Dahi Vada" itself makes my mouth drool. The soft, spongy vadas immersed in a chilled spicy, creamy yoghurt just melts in your mouth like an ice-cream. It looks oo like an ice-cream...Kind of Chocolate sauce drizzled over large Vanilla Ice-cream scoops. YUM!! There is so much going on, in a single bite that your taste buds will have an explosion of sweetness, saltiness, spiciness, all at the same time but yet you will be able to tell, what taste is coming from where. For my blogger friends who are not from India, let me tell you what exactly Dahi Vada is. "Dahi" means yoghurt in Hindi & "Vada" is the lentil fritters. These fritters are deep fried & then soaked in a spiced chilled yoghurt & then topped with a sweet chutney or sauce. This is one of the popular accompaniment or a delicacy prepared in an Indian cuisine. Both North & the South Indians prepare this dish but with a slight variation. Some like the yoghurt mo...

Light Lunch - Vegetable Soup

My last few days at Chesterfield, home alone, cherishing all the happy memories of the last 4 years. Spent whole day flipping through the photographs with a hot mug of Coffee relaxing on my recliner. I was in no mood to cook but then getting hungry is human, so I had to visit my kitchen to see what could be made. I decided to go light today so made use of all the remaining veggies (to clear off the fridge) to make a healthy Vegetable Soup. I finished off making a warm, healthy, filling soup for my lunch just within half an hour & went back to my couch only to get more lazy. Sometimes its good when you do nothing at all!! ;) Ingredients: 1/2 of medium cauliflower (cut into florets) 2 medium carrots (peeled & finely diced) 1 cup of fresh or frozen peas 1 medium potato (finely diced) 1 medium onion (finely chopped) 2-3 cloves of garlic (crushed) 25 gm butter salt & pepper to season Method: Melt the butter in a pressure cooker. Now add the crushed garlic & the chopped ...