Captain’s Fish Pie. The breaded fish pie is a quick and exciting alternative to the traditional fish and chip supper. Perfect for all the family, made using the Captain's Large. Having arrived in Woolacombe on a very rainy day during October half term we I've marked The Captains Table down for romance in the ratings section below simply because on a.
Make this fish pie as a healthy midweek main.
The peas, dill and lemon in the mash add plenty of Fish pie is a universal comfort food, we've given it a Spanish twist and a domino effect potato topping.
The subject of this article is from the Beyond update.
You can cook Captain’s Fish Pie using 9 ingredients and 9 steps. Here is how you cook that.
Ingredients of Captain’s Fish Pie
- It's 1 of Kilo of Potatoes.
- It's 300 Grams of Smoked Cod.
- It's 300 Grams of Cod Loin.
- It's 2 of Large Onions.
- It's 200 Grams of Butter + butter for mash.
- Prepare 300 mls of Milk, + milk for mash.
- It's 200 Grams (1 cup) of Frozen Peas.
- Prepare 200 Grams (1 cup) of Frozen Sweetcorn.
- It's to taste of Salt and Pepper.
Fish Pie is a consumable and one of the Edible Products. Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. A Fish Pie fit for a king!
Captain’s Fish Pie step by step
- Peel, slice and dice Potatoes. Put in a steamer or large pot. Bring to the boil and cook for about 15-20 minutes..
- Meanwhile, check both batches of Fish for any bones. Remove any skin (see below). Cut into thumb size chunks..
- Peel, slice and dice the Onions, put in a large saucepan or Wok with the butter and heat gently until soft..
- Add the fish chunks, cook gently for about 5 minutes, then add the Peas, Sweetcorn and 300 mls of Milk. Bring up heat to a bubble, then simmer for about 10 minutes until fish is just cooked. Check sauce and add Salt and Pepper to taste..
- Meanwhile, drain the Potatoes and mash with a little butter and milk until smooth and creamy..
- Using a slotted spoon, 3/4 fill the dishes with the Fish mix, leaving about 3 cms(1”), room at the top..
- Spread the mashed Potato over the top of the fish mix, making sure it is all covered. Use a fork to poke a couple of holes in the top to release steam. Draw lines with a fork if you wish!.
- Cook in a medium- hot oven for about 20-30 minutes until the tops are golden brown. Serve hot!.
- Once cool, can be transferred to a suitable container and frozen up to three months. Please Cook Snap!!.
Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. Use both smoked and unsmoked fish for best results - and it's economical! I replied again, asking who captain Kutchie is again. Here is his second reply: You'll Soon Learn My intention was to reintroduce the Key Lime Pies in this forum. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.