Fish pie
Delight in a classic fish pie brimming with tender salmon and white fish, enhanced by the rich flavors of leeks, carrots, peas, and fresh herbs. This comforting dish features a creamy, velvety sauce made from milk, heavy cream, and a hint of bay leaf, all topped with a flaky puff pastry crust. Perfect for a hearty family meal!
- 07 May 2024
- Cook time 25 min
- Prep time 40 min
- 4 Servings
- 14 Ingredients
Fish pie is a comforting and delicious dish that brings together a variety of fish, vegetables, and a creamy sauce, all topped with a flaky puff pastry. This recipe uses salmon, white fish, and fresh vegetables like leeks and carrots to create a wholesome, satisfying meal perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large saucepan, add the milk and bay leaf. Bring to a gentle simmer.
- Add the salmon and white fish to the simmering milk and poach for about 5 minutes, until the fish is just cooked.
- Remove the fish with a slotted spoon and set aside. Strain the milk into a bowl and discard the bay leaf. You'll use this milk to make the sauce.
- In the same saucepan, melt the butter over medium heat.
- Add the sliced leeks and diced carrot, sauté for about 5-7 minutes until softened.
- Stir in the flour with the sautéed vegetables and cook for 1-2 minutes to form a roux.
- Gradually whisk in the reserved poaching milk and bring to a simmer, stirring continuously until the sauce thickens.
- Pour in the heavy whipping cream and stir well to combine.
- Add the peas, chives, and dill to the sauce. Season with salt and pepper to taste.
- Carefully break the poached fish into large chunks and gently fold into the sauce.
- Transfer the fish and vegetable mixture into a large baking dish, spreading it out evenly.
- Roll out the puff pastry on a lightly floured surface if necessary, to fit the top of the baking dish.
- Place the puff pastry over the filling, trimming any excess and pressing the edges onto the rim of the dish to seal.
- Poke a few small slits in the pastry to allow steam to escape.
- Brush the top of the puff pastry with the beaten egg to give it a golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let the fish pie sit for a few minutes after baking to set slightly before serving.
- Serve the pie hot, portioned into hearty pieces.
Tips:
- When selecting fish for this recipe, ensure they are fresh and skinless for the best texture and taste.
- Pre-cook the leeks and carrots to release their sweetness and ensure they are tender in the final pie.
- Gradually add the milk to the butter and flour mixture to avoid lumps and create a smooth sauce.
- Allow the sauce to cool slightly before mixing in the fish to prevent overcooking.
- When placing the puff pastry over the pie, make sure it is slightly larger than the dish to allow for shrinkage during baking.
- Brush the puff pastry with beaten egg to achieve a golden, flaky crust.
- Let the pie rest for a few minutes after baking to allow the filling to settle and make it easier to serve.
This hearty fish pie combines the freshness of salmon and white fish, the sweetness of leeks and carrots, and the richness of a creamy sauce, all topped with a golden, flaky puff pastry. Following these steps and tips will help you create a delicious and satisfying meal that is sure to impress family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 910kcal | 36% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 4.74g | 12% |
| Sugar 15g | 15% |
| Fat | |
| Fat 54g | 65% |
| Saturated 18g | 63% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 630ug | 69% |
| Choline 200mg | 36% |
| Vitamin B1 0.63mg | 52% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 10mg | 65% |
| Vitamin B6 0.96mg | 56% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 4.15ug | 173% |
| Vitamin C 20mg | 21% |
| Vitamin E 2.09mg | 14% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 4.95mg | 45% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 650mg | 52% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 55ug | 96% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 2.61mg | 24% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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