2010 Cooking Club Week 16: Fish Pie

olaola

Hope you like this one, it's very easy and tasty!

You'll need:
1 small carrot
1 small onion
1 pot of cream (250ml I think?)
Handful of grated strong cheddar cheese
Parsley

150g smoked fish
150g white fish
Baby potatoes
Cherry tomatoes
Frozen peas

- Par boil the spuds until just about cooked. I usually have them in bite sized chunks.
- Meanwhile finely dice the carrot & onion and soften in butter/oil over a lowish heat.
- Add the cream to the onion & carrot and bring to a simmer. Add in grated cheese and parsley.
- Cut fish into chunks and arrange in oven dish with potatoes and cherry tomatoes. You can add in some frozen peas here too, if you wish.
- Pour over the cream mixture and make sure everything gets a good coating.
- Bake in oven for about 30 mins at 180 deg. I usually take it out about half way and give it a turnaround to make sure everything is coated nicely.

Serve with lots of crusty bread for moppage! And a simple green salad goes well too.

This will serve about 2/3. We will usually make good work of it between the two of us Don't have the dish swimming in the sauce, it just doesn't work! And you can pop more cheese on top after the mid-cooking turnaround for extra cheezyness.

I'll post pics tomrw!

John Mason

thanks OP, but i think i will opt of this one, cant think of a fish substitute

MaryDub

Sounds great!! MMMmmmm

Malari

Made a fish pie only last week, but totally different type of recipe! Will give this a shot the next time.

angeldelight

I'm going to make this tonight, have cod and smoked coley

angeldelight

it was really really tasty - not very pie like, but gorgeous!!

olaola

angeldelight wrote: »

it was really really tasty - not very pie like, but gorgeous!!

I suppose it's not really a pie. I prefer the potato in chunks, so I don't mash them for the top. But that looks exactly how it should turn out. Oo... getting hungry now!

arse..biscuits

irishbird wrote: »

thanks OP, but i think i will opt of this one, cant think of a fish substitute

Works well with chicken and rashers too.

I always use white fish, smoked fish and salmon. The salmon really adds to the flavour.

_blank_

arse..biscuits wrote: »

Works well with chicken and rashers too.

I always use white fish, smoked fish and salmon. The salmon really adds to the flavour.

thanks - but the whole vegetarian thing doesnt allow chicken and rashers:o

EDIT - THIS IS IRISHBIRD NOT DES - HEAVEN FORBID

olaola

Waiting for the husband to come home from the pub (via the shops) for the final ingredients



Just before I pop it into the oven



Before I devour it!



And Holly enjoying the dish (don't worry - we use a dishwasher!)

Little Alex

Hi olaola

Just made this now and had it. It was lovely. Thank you.



Nice dog, by the way!

aidan24326

angeldelight wrote: »

it was really really tasty - not very pie like, but gorgeous!!

You can't really do a pie in a metallic oven tray? Can you? Though like you said I suppose it's not really a pie. More a fish bake sort of thing.

EDIT: Might actually give your recipe a bash olaola, since it's quite different to how I would normally think of a fishpie.

Faith

That looks like a glass dish rather than a metallic oven tray!

olaola

aidan24326 wrote: »

EDIT: Might actually give your recipe a bash olaola, since it's quite different to how I would normally think of a fishpie.

I suppose you could mash the spuds and pop them on top if you preferred. There is a good bit of flavour in relation to the amount of prep you have to do. 'Bang for your buck' as I like to say!

Mr Magnolia

Yet another dish I'll be doing again. Thanks olaola.

applehunter

Tried this today.

Tesco are selling fish pie packs including Salmon, cod and smoked haddock.

I'd give my effort a 6/10. Maybe I'll throw in a splash of white wine next time because it lacked a bit of flavour. Maybe the fish combinations were off???

Mr Magnolia

Fish needs plenty of seasoning, my dish got a good twist of salt and pepper before the sauce went on, perhaps this is where it was lacking?

Could have been down to the fish though....

Malari

Olaola, do you think it would work with creme fraiche or should I just go the whole hog, not worry about the health thing and go for the cream cause it will taste way better?

(there's a clue in the question )

Faith

Malari, I've substituted creme fraiche for cream in a few things recently and I've always been disappointed. Go with the cream!

olaola

Malari wrote: »

Olaola, do you think it would work with creme fraiche or should I just go the whole hog, not worry about the health thing and go for the cream cause it will taste way better?

(there's a clue in the question )

I've tried doing it with milk, milk and cream, light cream and creme fraiche.
It's has split nearly everytime I've done it. So now I just do it with cream - you could use a roux I suppose to thicken milk? I've never done it like that though.

Malari

olaola wrote: »

I've tried doing it with milk, milk and cream, light cream and creme fraiche.
It's has split nearly everytime I've done it. So now I just do it with cream - you could use a roux I suppose to thicken milk? I've never done it like that though.

I normally make a roux when I do fish pie, but want to try your recipe this time, so cream it is!

Will report back tomorrow.

olaola

Malari wrote: »

I normally make a roux when I do fish pie, but want to try your recipe this time, so cream it is!

Will report back tomorrow.

It really tastes the best with cream. In my pics there are a little too many spuds - I just emptied the pack in! But you'll get the ratios right yourself when you're looking. When it all goes right - the sauce gets creamy and it's very tasty. I don't season it myself, as the smoked fish is enough.

Malari

Very tasty! When I said I was making fish pie, my boyfriend was expecting something totally different, but he liked it. It's probably a little rich, with the cream, but every so often what harm, eh? And there were plenty of vegetables in it to make up for that!!

Dinkie

Hi,

Made this last week... meant to post.

It was really nice. I mashed the potato (and 1 sweet potato) and put it on top (as I prefer it that way) and put in leek instead of carrot as I don't like carrot. Think I also added in some parsley and some mustard.

Our local fishmonger sells a fish mix so used that with some prawns.

Thanks Olaola - will def be making this again.






Served it with samphire (as I saw it when buying the fish).

hattoncracker

Will definitely try this! Sorry for resurrecting old threads but I have a fish mix in the freezer that I will be using for.this!

Faith

hattoncracker wrote: »

Sorry for resurrecting old threads

This is one forum when you're welcome (and encouraged!) to resurrect any threads you like!

hattoncracker

Thankies! my new years resolution is to make everything from the cooking club... I hope I live up to the wonderful dishes when I post in april!

The Black Oil

And welcome on board. ^^

Tigerandahalf

Fish pie in the oven.
Used cream and a dash of white wine. Carrot, mushroom , garlic, red pepper and onion. Not sure how that combination will pan out. Put plenty of butter into the mash and nice bit of salt and ground pepper.

angeldelight

Had this again tonight (again as in first time since 2010) and wondered why we don't have it more regularly, delish!

Polka_Dot

Decided to make a fish pie tonight, based it off this recipe. I made a few changes - I cooked the fish in the cream sauce for a few minutes before adding to the oven dish, left out the cherry tomatoes and made a mashed potato topping (which got a bit swallowed up by the sauce!) It was lovely

Roald Dahl

Very nice recipe, olaola. Hearty and tasty!

There was some moppage, but unfortunately not nearly enough!

Mr Magnolia

Looks lovely, nice pic too.

Roald Dahl

Thank you, Mr Magnolia. You have some pretty good lookng plates served up yourself!

trashcan

Malari wrote: »

I normally make a roux when I do fish pie,

Same here. I always use prawns too, with salmon and white fish. Peas are a must for me too. Love a nice fish pie.