How can I make Fish Pie better??
This is my fish pie recipe. Perhaps you could elements from mine and add to yours. I see you do not use hard boiled eggs. They are an essential element in my mind. Fish Pie. 100g butter 50g flour (approx) 1 onion finely diced 3 cups milk or fish stock 250gm Smoked fish 250gm Firm white fish Freshly chopped parsley 1 cup peas or similar vegetable i.e. carrots or corn 1 sheet pre cut & rolled flaky pastry or mashed potatoes. Egg & milk mix to brush on top Salt and pepper to taste Pre heat oven to 180C. Lightly sauté onion in butter, when slightly cooked add flour & mix, slowly add milk until a smooth sauce forms then add chopped parsley & vegetables of your choice. Lightly toss fish fillets in some olive oil until just turning white. Flake the fish. Add the fish to the sauce mixture and season with salt & pepper. Cut pastry roughly to the size of the pie dish. Place fish mixture in a baking dish, lightly brush edges with egg and milk mixture, ****place pastry on top and trim. Press down
I am former chef from Canada and on one of my trips to the UK to visit my friend and his GF in Liverpool, he owns and operates a bistro in Warrington, we had this debate, try using different fish, salmon, hake, monkfish, scallops, king prawns, crabment even oysters, for the sauce even use a tin of mushroom soup, spinach is awfully wet, even saute it to dry it out with a few onions and shallots, for the mash on the top, add some celery root to make the mash, even a few swedes or white turnips, he uses mushers, red peppers, leeks, mixes in the sauce and cooks the fish from raw in the pots, with the topping, even a few breadcrumbs with some butter or marg in, paprika to colour sprinkle on top. Bake only to cook the fish, he has to pound that into his cooks, as they even tend to over do them, if you making it a then heating later, have the sauce cold or cool if you doing at the time a warm sauce is fine and will cut the cooking time in half.
