Does anyone have a good recipe for fish pie? i have smoked haddock and salmon.?

Nice. Boil spuds and mash with butter and milk and black pepper.





Steam fish until opaque - flake and remove any visible bones.





Make a nice cheese sauce - lay fish in bottom of dish, then layer of sauce, then potatoes and top with grated cheese. Cook for about 20 minutes at 200 degrees.





I also add sliced onion, or tomato, or leeks on the base of the dish.Does anyone have a good recipe for fish pie? i have smoked haddock and salmon.?
SALMON BISCUIT BAKE


SERVINGS: 4-6


Category: main dish


METHOD: Baked


TIME: Prep/Total Time: 25 min.





Ingredients:





* 1 can (14-3/4 ounces) salmon, drained, bones and skin removed


* 1 cup frozen peas, thawed


* 1/4 cup milk


* 1/4 cup mayonnaise


* 2 tablespoons finely chopped green pepper


* 1/4 teaspoon lemon-pepper seasoning


* 1 cup (4 ounces) shredded cheddar cheese


* TOPPING:


* 1 cup biscuit/baking mix


* 1/3 cup milk


* 2 tablespoons mayonnaise





Directions:


In a bowl, combine the salmon, peas, milk, mayonnaise, green pepper and lemon-pepper. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. Combine the biscuit mix, milk and mayonnaise just until moistened. Drop eight mounds onto salmon mixture. Bake at 425掳 for 10-15 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.Does anyone have a good recipe for fish pie? i have smoked haddock and salmon.?
500g floury potatoes, peeled and cut into chunks


500g butternut squash or pumpkin, peeled and cut into chunks


low fat cooking spray


500g cod fillet, skinless, boneless, and cut into large chunks


150g smoked haddock fillet, skinless, boneless, and cut into large chunks


2 leeks, chopped finely


200g low fat soft cheese eg extra light philadelphia


2 tsp dijon mustard


2 tbsp low fat fromage frais


a small bunch of parsley, chopped finely


100g frozen sweetcorn


salt and freshly ground black pepper





In a large saucepan put the potatoes and squash on to boil in lightly salted water. Cook for 20mins, or until tender.


Drain but reserve the cooking water. Mash the two veg together and season.


Meanwhile heat a large non stick frying pan and spray with the lf cooking spray. Fry the cod fillets in batches until golden brown and then remove from the pan and set aside.


Spray the pan again and then fry the leeks for 5 mins, until softened, adding a little of the potato cooking water to prevent them from sticking.


Meanwhile beat together the soft cheese, mustard and fromage frais and parsley with some seasoning.


Return the fish to the pand with leeks, gently fold in the sweetcorn and season, then spoon over the cheese sauce. Heat the fish mix through, but do not boil.


Preheat the grill. Spoon the potato mix on top of the fish. Slide the pan under the grill for 5-10mins, until the mash is golden and the pie hot through, then serve.





I sometimes use all smoked fish or have haddock instead of cod as i prefer it.
Ive an excellent and easy to use receipe that if youve got kids, theyll love!!





large pot mashed potatoes


seasonings


Petti Pois (peas)


two types of fish





Check for bones and wash fish under cold water, pat dry with kitchen roll then put onto baking try, drizzle olive oil and seasoning then cover with foil, bake at gas 6 for 15-20mins.





meawnwhile cook your potoatoes (use boiling water form kettle to cook em quick and cut potatoes into v small chunks.





defrost ur peas in the microwave or in boiling water for 2-3 mins depending on how much ur using then add everything together (including the fish) in large mixing bowl stiring and foling in the fish gently.





Pour mixture into a large ovenproof (casserole) dish, smooth down and run a fork over the top to prick it up.





Pop under the grill for 5 mins on hot to brown the top, or in the oven for 20 mins.





Looks good, tasty and v easy to make!


Enjoy
I would add some King Prawns, but if you can't get any, it will still be nice.


Fry it in a non stick pan add some white sauce, season, and add some parsley, cook till you have mashed your spuds.


Empty into your oven dish, top with the mash ~ easy. Grate cheese on top towards the last 15 mins of oven cooking.


I would bake for 30 mins.
I've tried and tested this one and its excellent, i even threw in a few prawns. as long as you follow this basic method you can add as much seafood as you like, its the sauce and the mash that make this supremely expert. Rick Stein rocks when it comes to seafood.
*Creamy fish pie


This fish pie is filled with a mixture of smoked and unsmoked fish, plus a few prawns for added interest. The parsley is important because it not only tastes good, but it also adds a splash of colour to an otherwise pale pie.





2 fillets of any firm white fish, such as pollack, cod or haddock (about 600g/1lb 5oz in total)


1 small fillet of undyed smoked haddock (about 175g/6oz)


750ml/1录 pints milk


1 medium onion, roughly chopped


1 large carrot, roughly chopped


1 stalk celery, roughly chopped


1 bay leaf


bunch fresh parsley


a few peppercorns


1kg/2lb 4oz floury potatoes, such as Maris Piper or Desir茅e


125g/4陆oz butter, plus extra to grease the dish and dot on top of the pie


75g/2陆oz plain flour


salt and freshly ground black pepper


2 handfuls cooked peeled prawns


buttered minted peas, to serve


crusty bread, to serve





Method


1. Place the fillets of fish in a medium saucepan. Add the milk, onion, carrot, celery, bay leaf, a couple of stalks of parsley and the peppercorns.


2. Place the pan on a low heat and let the milk heat up gently. As soon as it comes to a simmer, switch off the heat and cover the pan. The fish will continue cooking in the hot milk.


3. Meanwhile, peel the potatoes, cut them into even, bite-sized chunks and put them in a large pan. Add just enough water to cover and put the pan on the hob over a high heat. Add a teaspoon of salt and let the water come to the boil. Lower the heat to a simmer and cook the potatoes until they are just tender.


4. Carefully drain the potatoes and allow them to cool in a colander for a minute or two. Return them to the pan and mash them, adding 50g/2oz of the butter, cut into cubes.


5. Stand a sieve over a large jug and tip in the fish and milk mixture. Wash the pan in which the fish was cooked and dry it well.


6. Add 3-4 tablespoons of the fishy milk to the mash and stir it in well. Add some freshly ground black pepper, taste the mash, and add some salt if you think it needs it. Put the mash to one side.


7. Heat the oven to 200C/400F/Gas 6.


8. To make the b茅chamel sauce, put the remaining 75g/2陆oz butter in the clean pan and melt it over a low to medium heat. Add the flour and stir well with a wooden spoon to make a roux. Cook for two minutes, stirring every few seconds. Then gently whisk in one third of the hot fishy milk. The paste will quickly turn into a very thick sauce. Add another third of the milk, whisking all the time, and then the final third, so you end up with a creamy sauce. Season the b茅chamel with salt and freshly ground black pepper, turn the heat down to very low, and let the sauce bubble gently for five minutes while you prepare the fish.


9. Remove the vegetables, herbs and peppercorns from the fish and discard. Carefully pick up a chunk of fish. Peel off any skin and discard, then gently feel the flesh between your fingers for bones, being careful not to over-shred the fish. Put the boneless fish on a clean plate.


10. Turn off the heat under the b茅chamel and add the fish to the sauce. Add the prawns, then chop the remaining parsley and stir this in too. Taste the sauce once more and add more seasoning, to taste.


11. Generously butter a pie dish and pour in the fishy b茅chamel. Spoon over the mash and spread it carefully across the surface of the fish sauce. Dot a little extra butter over the top of the pie.


12. Wearing oven gloves, put the pie in the oven and bake for about 25 minutes or until the top is starting to brown and the fishy sauce is bubbling up the sides of the mash.


13. Serve with buttered minted peas and crusty bread to mop up the sauce.





*OR U can try these links





http://allrecipes.com/Recipe/Smoked-Fish鈥?/a>





http://uktv.co.uk/food/recipe/aid/515740





http://uktv.co.uk/food/recipe/aid/538965





http://www.bbc.co.uk/food/recipes/databa鈥?/a>





http://www.channel4.com/food/recipes/che鈥?/a>





http://www.bigoven.com/private/fish+pie-鈥?/a>





ENJOY :-)