Introduction
This article provides a detailed look at the ingredients necessary for creating a delicious fish pie, a comforting dish that combines tender fish with a rich sauce, all topped with creamy mashed potatoes. Whether you’re an experienced cook or a beginner, this recipe will guide you through the process of crafting this delightful meal.
Detailed Ingredients with measures
**Fish Fillets**
500g / 18oz white fish fillets, skinless, ~2cm / 0.8″ thick, cut into 5cm / 2″ x 3cm / 1.2″ pieces (any firm white fish like cod, barramundi, snapper)
**Cooking Salt**
1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes)
**Fish Pie Sauce**
1 tbsp extra virgin olive oil
2 tbsp (30g) unsalted butter
1 brown / yellow onion, diced 0.6cm / 0.2″
1/2 fennel (stalks cut off), diced 0.6cm / 0.2″
1 leek (white and pale green parts only), halved lengthwise, then cut into 2cm / 0.8″ pieces
3 garlic cloves, finely minced
1/2 cup plain flour / all-purpose flour
1/2 cup dry white wine, any type
1 1/2 cups HOT milk (full fat preferred, but works with lite milk too)
1 cup HOT thickened cream / heavy cream
1 tbsp fresh dill, finely chopped (substitute with parsley or 1/2 tbsp tarragon)
3/4 tsp cooking salt / kosher salt (half for table salt)
1/4 tsp black pepper
**Mash Potato Topping**
1kg / 2lbs starchy potatoes, peeled, cut into large chunks 5cm / 2″ x 4cm / 1.6″ (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward)
2 tbsp (30g) unsalted butter, cold, cut in small cubes
1/3 cup hot milk (full fat preferred, but works with lite milk too)
3/4 tsp cooking salt / kosher salt (half for table salt)
1/8 tsp ground white pepper or black pepper
olive oil spray (optional)
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Prepare the Potatoes
First, place the potatoes in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for 25 minutes until the potatoes are very soft. This can be done while you prepare the sauce.
Preheat the Oven
Preheat your oven to 200°C / 390°F (or 180°C for fan-forced ovens). For easier cleanup, place a baking tray lined with foil at the bottom of the oven to catch any bubbling filling that may leak during baking.
Season the Fish
Pat the fish pieces dry with paper towels and sprinkle salt on all sides. Set the seasoned fish aside.
Sauté the Vegetables
In a 26cm / 10″ cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the diced onion, fennel, leek, and minced garlic. Cook these ingredients for about 5 minutes until they are softened and lightly golden, stirring regularly.
Make the Sauce
Sprinkle the flour over the sautéed vegetables and stir for 30 seconds. Pour in the dry white wine, allowing it to simmer rapidly initially; mix it in until it forms a pasty consistency. Gradually add the HOT milk and cream while stirring continuously. Then add the cooking salt and black pepper. Bring the mixture to a simmer and cook for 1 minute until the sauce thickens enough to coat the back of a spoon. Set the sauce aside.
Finish the Mashed Potatoes
Once the potatoes are cooked and very soft, drain them well. You can either pass them through a potato ricer or return them to the pot and mash them thoroughly with a potato masher. Do not use a stick blender as it will make the mash gluey rather than fluffy.
Combine the Dill and Fish with the Sauce
Stir the chopped fresh dill into the sauce. Gently add the seasoned fish pieces into the sauce, ensuring they are mostly submerged. Use a spatula to carefully stir the fish just enough to coat them evenly with the sauce. Smooth the surface of the mixture.
Pipe the Mashed Potato Topping
Transfer the prepared mashed potatoes into a piping bag fitted with a star tip. Pipe mounds of mashed potato swirls on the surface of the fish sauce mixture. Each swirl should have a base of approximately 4.5cm (1.6″) and be about 4cm (1.4″) tall. Fill in any gaps with small swirls or blobs of mash to ensure all the sauce is covered. Spray lightly with olive oil for added crispness.
Bake the Dish
Place the assembled dish in the preheated oven and bake for 35 minutes, rotating the dish halfway through for even cooking, until the top is golden brown. If the dish is not golden enough, place it under the grill for a few minutes.
Rest and Serve
Allow the dish to rest for 10 minutes before serving to let it cool slightly and enable the sauce to thicken further.
Notes
Note 1
Use any firm white fish such as cod, barramundi, or snapper that is skinless and cut into the specified size.
Note 2
For the fennel, make sure to cut off the stalks before dicing.
Note 3
Plain flour or all-purpose flour works well for making the sauce.
Note 4
Any type of dry white wine can be used; choose one that you enjoy drinking.
Note 5
Be sure to stir the vegetables regularly to prevent them from browning too much and to ensure even cooking.
Note 6
Spraying the top with olive oil will help achieve a golden crust during baking.
Note 7
Using a piping bag with a star tip will create decorative swirls for the potato topping.
Cook techniques
Preparing Fish
Pat fish pieces dry with paper towels and sprinkle salt on all sides for even seasoning.
Sautéing Vegetables
Heat olive oil and butter over medium-high heat in a skillet. Add diced onion, fennel, leek, and minced garlic. Cook until softened and lightly golden, stirring regularly to avoid burning.
Making the Sauce
Add flour to sautéed vegetables and stir for 30 seconds to cook out the raw flavor. Gradually add white wine, stirring until it becomes a thick paste. Slowly pour in hot milk and cream while stirring continuously. Cook until the sauce thickens and coats the back of a spoon.
Preparing Mashed Potatoes
Boil peeled and chopped starchy potatoes until very soft, then drain. Either pass through a potato ricer or mash well with a potato masher. Mix in cold butter, salt, and white pepper, followed by hot milk until creamy and smooth.
Piping Mashed Potatoes
Transfer the mashed potatoes into a piping bag fitted with a star tip for decorative topping on the fish pie.
Baking
Pipe the mashed potatoes onto the sauce and fish mixture in the skillet. Spray lightly with olive oil. Bake in a preheated oven until the top is golden, rotating halfway through for even cooking.
FAQ
Can I use frozen fish instead of fresh?
Yes, you can use frozen fish fillets; just ensure they are fully thawed and patted dry before seasoning.
What can I substitute for white wine in the sauce?
You can use chicken or vegetable broth as a substitute for white wine, although the flavor may differ slightly.
Can I make this dish ahead of time?
Yes, you can prepare the filling and mashed potatoes in advance. Assemble and bake when you’re ready to serve.
What type of potatoes work best for mashing?
Starchy potatoes like Russet or Maris Piper are best for a fluffy mash, while waxy potatoes may result in a denser texture.
How do I achieve a golden topping on the mashed potatoes?
Bake until the top is golden brown, and if it’s not browning enough, place it under the grill for a few minutes for extra color.
Conclusion
This delicious fish pie, with its rich sauce and creamy mashed potato topping, offers a perfect combination of flavors and textures. The method of gently cooking the fish in a thick, savory sauce ensures that it remains tender and flavorful while the golden mash adds a comforting crunch. Ideal for family gatherings or cozy dinners, this dish is sure to please seafood lovers and comfort food enthusiasts alike.
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