Fancy Fish Pie. This is a simple fish pie recipe that can either be fancy or made with your budget in mind. Fancy Fish Pie recipe: A great family meal. Add the prawns & continue to poach for a further minute until the fish flakes easily when poked with a fork.
This is Mary Berry's fish pie with a twist, topped with a fancy soufflé style topping.
This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.
Not to be confused with Fancy man.
You can have Fancy Fish Pie using 26 ingredients and 8 steps. Here is how you cook it.
Ingredients of Fancy Fish Pie
- You need of For poaching the fish.
- You need 500 ml of full fat milk.
- Prepare 1 of small onion, quartered.
- You need 4 of cloves.
- It's 2 of Bay Leaves.
- It's of For the Filling.
- Prepare 300 g of smoked seconds fillets/smoked haddock.
- It's 300 g of cod fillet, skinned and boned.
- You need 200 g of Queen scallops.
- It's 150 g of King Prawns.
- Prepare of Small bunch parsley, chopped.
- You need of For the Nutmeg Mash.
- You need 1.5 kg of floury potatoes (such as maris pipers), peeled and cut into large chunks.
- Prepare of salt and black pepper.
- You need 50 ml of Whole Milk.
- You need 50 g of unsalted butter.
- You need of Freshly grated nutmeg.
- You need 100 g of grated mature cheddar.
- You need of For the Sauce.
- Prepare 50 g of unsalted butter.
- Prepare 50 g of plain flour.
- It's 500 ml of reserved poaching milk PLUS an extra 100ml.
- It's 1 tbsp of Lemon Juice.
- It's 2 tbsp of chopped fresh parsley.
- Prepare of Freshly grated nutmeg.
- It's of salt and black pepper.
Not to be confused with Fancy dandy fish. The Fancy fish is the owner of Muffsies the Snail. He appears in the episodes "Culture Shock", "Grooming Gary", and "Chum Fricassee". He is a light teal fish with a tealish-green back fin.
Fancy Fish Pie instructions
- First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes..
- Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley..
- Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender..
- Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk..
- Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan..
- Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste..
- Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar..
- Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley..
Remember in Kiki's Delivery Service when Kiki helped the lovely ladies made this fancy fish pie for their granddaughter's birthday? Well, this was just like that time… but different. This fish pie is amazingly creamy and packs so much flavour you won't even believe it's free-from The great thing about this fish pie is that it's really versatile meaning you can swap to use any fish. Fancy a slightly more daring fish supper? Give your friday night fish and chips an Asian twist with Fancy making sushi at home?