fish pie - merged threads

RAS

If you have some yellow fish (smoked flavour), I would keep that for the chowder where the flavour will be most appreciated. Make the white fish into pie with some flavouring, whether that is dill or just herbs.

I would be inclined to make a white sauce if money is tight and then you have the mushroom soup for another day?

misscousinitt

Using the soup as a base is a good idea.

Another idea for the sauce base is garlic & herb cream cheese (the cheap one from Mr T's is fine) and a little chicken stock made from a cube melted together in a saucepan.

Mashed swede and potato together make a good topping.

Stephen_Leak

RAS wrote: »

If you have some yellow fish (smoked flavour), I would keep that for the chowder where the flavour will be most appreciated. Make the white fish into pie with some flavouring, whether that is dill or just herbs.

I would be inclined to make a white suace if money is tight and then you have the mushroom soup for another day?

I do like to add some smoked and/or dyed fish to a pie. I take the point about the home-made white sauce being cheaper, but maybe only if you've aleady got the butter.

misscousinitt wrote: »

Mashed swede and potato together make a good topping.

I tried a Nigel Slater suggestion and used mashed butternut squash on top of a cottage/shepherd's pie once, and it was deliciously different. I can't see any reason why this, or a mixed root mash, wouldn't work on a fish pie just as well.

puddy

ive made white sauce before using any old flour, milk and a bit of oil, just needs a lot of whisking, sometimes i dont put any fat in, just heated milk and used flour to thicken the milk

Sublime_2

I poach fish in milk with some cloves, and an onion, strain and reserve the resulting liquor (pick out the onion/cloves).

Remove the skin off the fish, flake the flesh, and place in an ovenproof bowl, with some broccoli, or peas/sweetcorn.

Make a sauce by adding flour, and whizzing it up with a handblender, over the hob, and adjusting the seasoning.

Top with mashed potatoes, and cheese, and bake in an oven for 20/30 mins.


As you've got mushroom soup, you could poach the fish in a little milk with an onion (keep liquor), skin, and flake fish, pour a tin soup over. Top with mash made using fish liquor and old potatoes. If you have cheese will make it taste nicer.

jenster

misscousinitt wrote: »

Using the soup as a base is a good idea.

Another idea for the sauce base is garlic & herb cream cheese (the cheap one from Mr T's is fine) and a little chicken stock made from a cube melted together in a saucepan.

Mashed swede and potato together make a good topping.

nice idea never thought to use cream cheese :T

nikkiuk

Poach your fish in milk with bay leaves and parsley of you have it. Once cooked, strain off the cooking liquid and use it to make a white sauce with flour and butter. Add in cheese to make a cheese sauce and mix in the fish. Place the mixture in the bottom of a pyrex dish and top with mashed potato, To make it extra special I sprinkle crushed crisps and a little extra grated cheese over the top and pop it under the grill.
I hate fish, my my husband and kids love it, and this always goes down a treat!

Rolaa

Ladyhawk wrote: »

Help - just made an exceptionally yummy fish pie with variety of fish, cheese sauce and mash. The only problem is that it seems that the sauce has curdled slightly during cooking. I think it did this last time as well. Anyone have this problem? I have been making white sauce/ cheese sauce since I was a kid, so I know my technique is right...

I've just baked my 3rd (!) Fish Pie and encountered the same problem: the sauce curdled slightly. The first 2 times I added cheese to the sauce (butter, cornflour, milk), but I left it out for this last time as I thought it might have been the cheese..

Have you come across a solution for your curdling problem? I'd love a hint what to do differently as my daughter (16m) loves fish pie and I'd like to make it for her.

I'd love your help! I'm really quite disappointed with this :-(

bigmomma051204

Is there a way to "cheat" and not make a white sauce for fish pie by making a roux etc first??? I am lazy LOL it is true..... just wondered if any of you cheat with it?? Also, any other hints about fish pie making would be good - havent ever made one before and will be wanting to make some in individual portions to freeze etc


thanks xx

Bronnie

If you want an easy white sauce without making a roux...........

Measure half a pint of milk into a measuring jug or bowl. Pour a little of this into a separate cup and blend with a table spoon of cornflour to make a smooth paste.

Season the rest of the milk and add a large knob of butter. Heat in the microwave until hot. Add a little of the hot milk to the cornflour mixture and then combine it all. Return to the microwave and bring to the boil, stirring a once or twice.

I make this in a plastic measuring jug

Easy!

Add more blended cornflour for a thicker sauce. More butter or cream for a richer sauce. Cheese/parsley or whatever you fancy.

If you are making these individually, no need to cook the fish. Put a little flaked raw fish or tinned salmon in the bottom of the dish, top with the boiling sauce ( which will pretty well cook the fish) and top with mash Bake in the oven oto serve or freeze as they are.

PS What did your sig say????