Classic Fish Pie Recipe (2024)

FAQs

What is fish pie sauce made of? ›

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

Each ingredient plays a role in making the most unctuous dish. Adding prawns alongside the poached fish provides a sweet, seafood surprise, a good grating of nutmeg in the sauce punches extra flavour and enriching the mashed potato with egg yolk is a great tip for both taste and finish.

Creamy Fish Pie Recipe FAQs

Serve this with some simple greens, like peas, green beans or broccoli. Why does fish pie sometimes go watery? This can often happen when your mashed potatoes are too soft to start with. They need to be left a little thicker than normal.

"You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required." "Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce."

Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel. The basic ingredients of a good fish sauce are fish, water, and salt.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

Our fish pie mix is a combination of fresh Monkfish, Smoked Pollack, Whiting and Ling, quick frozen the same day to ensure the highest quality.

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout.

Usually semi-skimmed (reduced fat) milk with a fat content of 2% also stays smooth in this type of dish. If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated.

Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that's what I like.

Can you leave fish pie out overnight? ›

Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

Cooking the pie: Pre-heat your oven to 175 C. Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

Mate the amount for preservatives in that muck and the built in safety factor around Use By dates mean that I would be perfectly happy eating that 3 days after date on the label. Also cooked fish is not a particularly dangerous food stuff (compared to raw).

If it smells overly fishy then maybe give it a miss. Yep, that should be fine, provided it was fairly promptly refrigerated after cooking and is properly reheated. It'll be a-okay.

To freeze. Cool the assembled pie completely without baking. Cover with a lid or a double layer of foil. Label and freeze for up to 3 months.

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

Wait, what is fish sauce? It's a fermented condiment typically made from anchovies that's glorious umami razzle-dazzle in a bottle.

While it's used in some Chinese dishes, fish sauce is an essential ingredient for many Taiwanese, Thai, Vietnamese and other Southeast Asian dishes. We love using it in our cooking! In this article, we'll talk about what it is, how to use it, what to buy, and how to store it.