Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you keep fish pie from getting watery? ›

In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie. It may help to reduce the oven to 180C/160Fan/350F, as ovens vary, and heat the pie a little more gently. Make sure that the pie is piping hot in the centre before removing it from the oven.

Place any leftover fish pie in an airtight container in the fridge, where it will keep for up to 3 days. To reheat, put the fish pie in an ovenproof dish and cover with foil. Place in an oven set to 180C (160C fan / gas mark 4 / 350F) and cook for 10-15 minutes, or until piping hot all the way through.

Fish Pie served with Tasty Veggies

Particularly tasty vegetables with fish pie are peas and carrots, due to their sweetness that compliments the creamy fishy sauce.

Ingredients. The pie is usually made with fresh and smoked fish (for example cod, haddock, salmon or halibut) or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Hard boiled eggs are a common additional ingredient. Parsley or chives are sometimes added to the sauce.

Why is it called a Fishermans Pie? One of the defining characteristics of a fisherman's pie is its versatility in using whatever fish or seafood is readily available. Fishermen would traditionally use the catch of the day or whatever fish they had on hand to prepare the pie.

Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

For the fish pie if you are using raw fish and then pouring the sauce over before baking it could be that the fish is letting out some liquid as it cooks in the oven, which would also either thin the sauce or give it the appearnace of curdling. This may particulalry happen if the fish has been frozen and thawed.

Should you put lemon juice on fish before cooking? ›

Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

A chardonnay is a good option here (particularly if it is just lightly oaked) – even a very basic one will work, or reach for chablis, or a richer wine from South Africa or Australia. Muscadet also works, as does a textured grenache blanc. Or, fish pie is delicious with champagne.

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout. Thank you.

Fish Pie Leftovers

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

If it's not frozen, is the sauce cool or cold when you stir it in, because it will get much thinner when hot. Do you make your own sauce? Perhaps if you posted the recipe it would help. Agree it may be the fish, though I find sometimes it happens when with fresh, as the moisture leaks out as it cooks.

Description. Pieces of Alaska Pollock Fillet in a Butter Sauce, Topped with Partially Reconstituted Mashed Potato and Cheddar Cheese. Fish fillet pieces in a creamy butter sauce, topped with mash & cheddar cheese. 290 Calories Per Pie. No Artificial Colours, Flavours or Preservatives.

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

Crack Pie — the trademarked name for the chain's buttery, sugary pie — will now become Milk Bar Pie. The name was a reference to crack cocaine — the gag being that the pie was just as addictive as the drug.

Fish pie is a perfect recipe to throw together when you have some delicious seafood to use up, as you can include a whole range of fish in your recipe. Needless to say, it's a great dish to serve up to your hungry family on these long winter nights, and it has been a firm family favourite in Britain for generations.

How do you make fish not watery? ›

#1 Tip for Cooking Seafood

Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.

Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.