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

FAQs

Why is my fish pie runny? ›

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

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.

There's more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that's perfect with a creamy sauce. There's more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that's perfect with a creamy sauce.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

#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.

Fish pie and fisherman's pie are both traditional British dishes made with fish and mashed potatoes. The main difference is that fisherman's pie typically includes hard-boiled eggs and is topped with mashed potatoes and cheese.

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.

With all natural ingredients and plenty of cream and herbs, this fabulously flavoursome sauce makes the perfect fish pie surprisingly simple. Created in The Cornish Fishmonger's Kitchen by an experienced, award-winning chef - our Fish Pie Sauce is creamy and carefully crafted with fresh seasonings and flavours.

Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel. The basic ingredients of a good fish sauce are fish, water, and salt.

What do you eat with fish pie? ›

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.

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.

Description. Our fish pie mix is a carefully chosen combination of offcuts from the filleting of peat-smoked haddock, salmon and tuna, with a dash of cod here and there. It's a towering – not to mention economical – example of how the finest flavours can come from blending a number of different fish species.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky. If needed, use a pie shield to help protect your crust from burning.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.