Fish pie recipes
Discussion
lost in espace said:
Jamies recipe is nice, ....
Much as I find JO ultra irritating, his fish pie is genuinely top notch - the best recipe I've tried. Certainly not low fat, but once you've tried it you won't bother with anything else.We have it with leeks and peas - leeks chopped into 0.5-1cm rounds fried off in butter, add frozen peas, salt and pepper and cover until the peas are cooked.
Murph7355 said:
Much as I find JO ultra irritating, his fish pie is genuinely top notch - the best recipe I've tried. Certainly not low fat, but once you've tried it you won't bother with anything else.
We have it with leeks and peas - leeks chopped into 0.5-1cm rounds fried off in butter, add frozen peas, salt and pepper and cover until the peas are cooked.
PS most supermarkets do a fish pie mix which works in it quite well. Especially if smoked haddock is included. Prawns are also a good addition (I thought his had them).
We have it with leeks and peas - leeks chopped into 0.5-1cm rounds fried off in butter, add frozen peas, salt and pepper and cover until the peas are cooked.
PS most supermarkets do a fish pie mix which works in it quite well. Especially if smoked haddock is included. Prawns are also a good addition (I thought his had them).
Murph7355 said:
PS most supermarkets do a fish pie mix which works in it quite well. Especially if smoked haddock is included. Prawns are also a good addition (I thought his had them).
http://www.sainsburys.co.uk/shop/gb/groceries/fuss...
Not lots of it so eggs to bulk it out.
lost in espace said:
Jamies recipie is nice, adapted for sweet potatoes so its low carb. Half a pint of cream in it, and don't bother with the packet. Eggs are essential!
Jamie's recipe for Fantastic Fish Pie from his book "The Return of the Naked Chef" - serves 6.
The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe, which does it for me.
6 large potatoes, peeled and diced into 1-inch squares
salt and freshly ground black pepper
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1/2 pint double cream
2 good handfuls grated mature Cheddar or Parmesan
juice of 1 lemon
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
455gr/1 lb haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Preheat the oven to 230C/450F/gas6.
Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden.
Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that's what I like.
sounds nice, but sweet potato isn't low carb by the way.Jamie's recipe for Fantastic Fish Pie from his book "The Return of the Naked Chef" - serves 6.
The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe, which does it for me.
6 large potatoes, peeled and diced into 1-inch squares
salt and freshly ground black pepper
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1/2 pint double cream
2 good handfuls grated mature Cheddar or Parmesan
juice of 1 lemon
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
455gr/1 lb haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Preheat the oven to 230C/450F/gas6.
Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden.
Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that's what I like.
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