fish pie - merged threads

expat_jo

Hi

Thanks all.

Long tall sally - I didn't know that about eggs! I just double checked the recipe and it doesn't have a hard boiled egg in (I didn't think I could have forgotten that since last week!)

McKneff - yes, I want to get some little pots but I decided I wanted to start cooking and saving before I was organised enough!

Thanks again all.

Genuisscuffy

If I make fish pie I always do an extra one in those little silver trays (looks like takeaway boxes) and put them in the freezer - when I have 3 it means we then have another meal for free and I reheat in the oven - just make sure they are piping hot.

ALIBOBSY

The only thing about freezing and reheating fish pie is the fish can end up a bit overcooked, but as its in a sauce anyway thats not really a problem.

I have to admit to cooking stuff I have frozen without fully defrosting if I forgot to take it out early enough. I usually try to take it out as soon as I remeber, and use a combination of microwaving defrosting and/or warming it in the oven on a slightly lower temp for a longer time (sorry no very OS need to get more organised). The only danger with not defrosting right through is the chance of a frozen pocket that ends up luke warm when reheated and obviously any bacteria don't get killed off.

As long as you are very careful and ensure all food is cooked till piping hot all the way through it is fine, but obviously being a bit more organised is the best way lol.

BTW morrisons and most of the cheapy "pound" type shops do "takeaway" type silver and plastic containers really cheaply, that can be used a few times if washed carefully. Or go for the more permanent plastic pots but that is a bigger initial outlay.

I am expecting baby no 4 in May and I weaned all the others with either no jars or a very few (with my eldest). My kids are the least fussy eaters I know. They all eat a healthy range of food and love seafood so you are giving your little one a great start.

ali x

Skint_Catt

The way I make my fish pies I wouldn't be able to freeze them either as I use frozen/defrosted fish/seafood covered with cooled sauce and cooled mash. Then it goes in the fridge until I cook it that night.
This would mean I was freezing fish that I'd defrosted & not yet cooked!

Rossy2692

Hi folks!

Hope you can help, does anyone know of a good fish pie recipe without having to use a white sauce?

thanks in advance

tanith

Won't it be a bit dry without any sauce? Sorry not much help

lickylonglips

could you do a spanish style one using a tin of ratatouille, poaching your fish, flaking it, mixing it with the ratatouille and then putting a garlicky mash on top?

purplepardalis

A sauce made with stock and thickened with roux might work. A splash of white wine would lift it a bit

jexygirl

by white sauce do you mean the flour/ butter/ milk roux (however its spelt!) or do you mean a pie with no sauce at all?
If its with a sauce but not one based on the flour butter milk thing, try reducing cream with a fish stock cube and some herbs? or just make up a straight fish stock perhaps?
Not sure of the reason behind the question ie. is it a gluten problem or simply a dislike sorry I cant be more help!
Jex

Bronnie

One here. You can always tweek the ingredients to suit!

http://www.bbcgoodfood.com/recipes/1767/fast-fish-pie

I might use leeks instead of celery; much as I like celery, the flavour can be quite overpowering sometimes!