Special Old Fashioned Fish Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 908.5
- Total Fat: 66.2 g
- Cholesterol: 582.2 mg
- Sodium: 271.3 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.0 g
- Protein: 35.8 g
View full nutritional breakdown of Special Old Fashioned Fish Pie calories by ingredient
Introduction
Haddock being somewhat similar in appearance and color to cod, but it has a more pronounced flavor, it may be identified by a black streak down the back and two black spots, one on each side above the gills. at its best from Septemebt to February, haddock is an excellent fish to use in fish pies. Haddock being somewhat similar in appearance and color to cod, but it has a more pronounced flavor, it may be identified by a black streak down the back and two black spots, one on each side above the gills. at its best from Septemebt to February, haddock is an excellent fish to use in fish pies.Number of Servings: 4
Ingredients
-
450g (1 lb) haddock fillets
300mls (1/2 pint) milk plus 90mls (6tbs)
Bay leaf
6 peppercorns
1 onion, sliced for the flavoring
salt and freshly ground pepper to taste
65g (2 1.2 oz) butter, unsalted
45mls (3 level tbs) flour, all-purpose
250mls (1 cup) green peas
2 eggs hard-cooked, roughly chopped
150ml (5 fl oz) of half and half cream
30ml (2 tbs) fresh parsley, finely chopped
125g (4 oz) cooked prawns
900g (2lbs) potatoes, peeled, cooked, and mashed
1 egg, beaten, to glaze
Directions
1. Rinse and drain the fish. Place in pan and pour over 300mls milk, add the bay leaf, peppercrns, onion and a pinch of salt. Bring to a boil and simmer for 10 minutes.
2. Lift the fish from pan using a slotted spoon, remove the skin and bones. Strain the cooking liquid and reserve.
3. Melt 40g (1 1/2 oz) of the butter in a pan, stir in the flour and cook gently for 1 minute, continue stirring. Remove the pan from heat and gradually stir in the reserved cooking liquid. Bring to a boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2-3 minutes. Season. Add the eggs to the sauce with the fresh cream, fish, parsley, prawns and green peas. Check the seasoning and spoon the mixture into a 1.1 1-litre (2pint) pie dish.
4. Meanwhile boil the potatoes, drain and mash without any liquid. Heat the remaining 90mls (6tbs) milk and remaining 25g (1oz) butter and beat into the potatoes and season with salt and freshly ground pepper to taste. Spoon into a piping bag, pipe across the fish mixture. Alternatively, spoon the potato over the fish and roughen the surface with a fork.
5. Bake in a prehat oven at 200'C; 400'F; Mas Mark 6 degrees for 10-15 minutes, until golden brown.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.
2. Lift the fish from pan using a slotted spoon, remove the skin and bones. Strain the cooking liquid and reserve.
3. Melt 40g (1 1/2 oz) of the butter in a pan, stir in the flour and cook gently for 1 minute, continue stirring. Remove the pan from heat and gradually stir in the reserved cooking liquid. Bring to a boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2-3 minutes. Season. Add the eggs to the sauce with the fresh cream, fish, parsley, prawns and green peas. Check the seasoning and spoon the mixture into a 1.1 1-litre (2pint) pie dish.
4. Meanwhile boil the potatoes, drain and mash without any liquid. Heat the remaining 90mls (6tbs) milk and remaining 25g (1oz) butter and beat into the potatoes and season with salt and freshly ground pepper to taste. Spoon into a piping bag, pipe across the fish mixture. Alternatively, spoon the potato over the fish and roughen the surface with a fork.
5. Bake in a prehat oven at 200'C; 400'F; Mas Mark 6 degrees for 10-15 minutes, until golden brown.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.