Foods of the World Forum Homepage
Forum Home Forum Home > Europe > The British Isles
  New Posts New Posts RSS Feed - GOLDEN TOPPED FISH PIES
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

GOLDEN TOPPED FISH PIES

 Post Reply Post Reply
Author
Message
English Rose View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 April 2018
Location: England
Status: Offline
Points: 83
Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Topic: GOLDEN TOPPED FISH PIES
    Posted: 03 May 2018 at 10:35

Hello everyone, Just finished making our dinner for this evening. It’s been a really lovely balmy warm day today so didn’t want anything heavy.

Now I appreciate most of you clever cooks on here have probably made dozens of Fish Pies, but will still share this one with you. I love this as it is so easy to do.  I normally make them in individual dishes and serve with green (string) beans and crusty roll and butter, but made a larger dish this evening as he who must obey said he was hungry and could eat a horse!!


So here it is


GOLDEN TOPPED FISH PIES


INGREDIENTS

350g/12ozs Potatoes, peeled and cut into equal chunks

350g/12ozs Sweet Potatoes,peeled and cut into equal chunks

4 tablespoons Milk plus 600ml (1 pint)

65g/2.½ oz Butter

1lb of Fish for Fish Pie, (I have used Cod on it’s own for this dish before, but really nice with a mix of any firm white fish, Salmon and Smoked Haddock). That is tonight’s meal.

50g/2oz Plain Flour

4-5 tablespoons chopped parsley

Salt and ground black pepper.


METHOD

Preheat your oven to 400F / 200C / 180C Fan / Gas 6.


Makes 4 individual Pies.


Put all the potatoes in to a saucepan of water just enough to cover them. Bring to the boil and then simmer until tender (about 20 minutes)

When done, drain, return to a low heat to dry out any moisture, Mash with the 4 tablespoons of milk and ½ oz/15g butter.


Meanwhile, put the fish into a pan with the 600ml/1 pint milk. Bring just to boiling point then take off the heat and put a lid on top. Wait for 5 minutes then drain the fish but reserving the milk, clean the pan out.


Melt 25g/or 2 tablespoons of butter in the pan and add the leeks. Cover and simmer for 7 minutes, stirring occasionally. Divide the fish and leeks equally between 4 individual dishes (mine are 250ml/8fl.oz ovenproof dishes).


Melt 25g/or 2 tablespoons of butter into the pan, add the flour and cook over a medium heat for 1 to 2 minutes, stirring until combined.. Add the warm milk that you put aside, whisk to make a sauce.  Cook for 2 minutes, then add the parsley and season to taste.


Spoon the sauce over the fish in the individual dishes, Spoon the Mash over the top and fluff it up into little peaks with a fork.


Place one or two of the dishes on a baking tray and pop them into your preheated oven and bake for 35=40 minutes until they are bubbling hot.


Done!


(to freeze any, cover the uncooked dishes with foil, seal and label. They will keep for up to 2 months.


Enjoy!


Live Life every day as though it is your last.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8669
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2018 at 10:05
Here is another one that I would really like to try; now that spring is officially on here in Montana, I can see some fresh-caught fish going into this!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.