Western

British Fish Pie

by Lisa K. on Thu, March 29, 2018

This British classic is a must for seafood lovers. Salmon, white fish and succulent prawns in a lush creamy white sauce, topped with mashed potatoes and cheese. Serve with a side of fresh greens, this makes your tummy very happy.

A pie like no other…

Serves 6 - 8 people

Adding smoked fish like chunks of smoked salmon or smoked mackerel for gives the pie amazing depth of flavours.

The prawn stock is optional. If you don’t fancy making it, just replace it with more milk for the sauce.

Foodster's Verdict

British Fish Pie

Difficulty

  • Preparation
    25minutes
  • Total
    1hour 10minutes
INGREDIENTS
    Mash Potato
    6 russet potatoes
    Water
    ¾ tsp. salt, adjust
    Pinch of black pepper
    50g butter
    ¾ cup milk

    Seafood
    12 – 15 pieces prawns, de-shelled and de-veined
    1 salmon fillet, about 200g
    3 white fish fillet, about 300g
    100g smoked fish, optional
    ½ tsp. salt
    Pinch of black pepper
    Zest of 1 lemon

    White Sauce
    50g butter
    50g flour
    500ml milk
    150ml - 200ml prawn stock, optional
    Lemon juice
    Salt & pepper
METHOD

1. Preheat oven at 180°c.

2. Peel and cut potato into chunks. Boil in water until fork tender. Drain cooked potatoes, season with salt, pepper and add butter. Mash potatoes until fine or can leave it slightly chunky. Stir in milk and adjust seasoning if necessary.

3. Put prawn shells in a pot and cover with just enough water. Bring to a boil and simmer gently for 15 minutes. Use potato masher to crush the shells to extract flavour from the prawn heads. Strain and discard the shells. Reserve prawn stock for later.

4. Cut salmon, white fish into chunks and de-vein prawns. Place seafood in a baking dish and season with salt, black pepper and lemon zest. Mix well and set aside in the fridge.

5. To make the sauce, make the roux (thickening agent) first by melting butter in a pot and add in flour. On medium low heat, use a wooden spoon to stir the flour around to make sure it doesn’t turn brown colour.

6. Cook for about 3 – 4 minutes until there is a slight nutty smell. The flour should look slightly frothy.

7. Add in half of the milk and whisk to combine. The roux will turn into a big gloop. Add in the rest of the milk and prawn stock. Whisk on medium heat until there are no lumps. Season with salt, pepper and a drizzle of lemon juice. The consistency should be like melted ice cream.



The consistency should be slightly thick, smooth and lump free

8. Time to assemble. Pour white sauce all over the seafood and gently stir it around to make sure every surface it coated with white sauce.

9. Next, use a fork and spoon to spread mash potato on top.

10. Sprinkle grated cheese all over mashed potatoes.

11. Bake in the oven for 30 – 35 minutes, or until the cheese is dark golden brown. Let fish pie rest for 10 minutes before serving.

Beautiful cheese crust

Serve with greens and a lemon wedge

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