Archive for January, 2010

Fish pie

Posted in British Cuisine on January 20, 2010 by yongtzetan

Fish pie, originally uploaded by yongtze.

This recipe is adapted from Gordon Ramsay’s Posh fish pie. It is also a simplified one that requires less ingredients and still tastes delicious and absolutely satisfying.

Serves 1 very hungry adult:

  • 25g butter
  • 1 shallots, finely chopped
  • 200ml dry white wine
  • 200ml fish stock
  • 200ml double cream
  • 1 tablespoons wholegrain Mustard
  • Sea salt & freshly ground black pepper
  • 500g of white fish fillets
  • lemon juice
  • dry thyme
  • small handful of tarragon/flat leaf parsley/basil
  • 2 large potatoes
  • milk for mashing
  • butter for mashing
  • 1 large egg yolk

1. Heat the butter in a pan and sweat the shallot until soft. Add the wine, reduce until the volume halves. Add fish stock, continue to boil until reduced by half.

2. Pour in the cream and boil until reduced to a sauce like consistency. Strain through a sieve, discarding the shallot. Stir in the mustard, check for seasoning then leave to cool.

3. Meanwhile preheat the over to 180°C. Cut the fish into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice and some dry thyme. Carefully not to bring the liquid to a boil, poach the fish until slightly undercooked. Remove the fish from the poaching liquid and place the fish into an ovenproof baking dish. Pour over the sauce.

4. For the mash topping: peel and quarter the potatoes and cook them in salted water until tender. And mash with a little milk and butter until smooth. Season with salt and pepper. Beat in the egg yolk and mix properly. Spoon the mash over the fish and sauce.

5. Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve immediately.

I also give a simple fish stock recipe here which I use for the fish pie because I don’t want to pay for fish stock where I can make it at home simply. I bought a whole fish and fillet the fish myself so I was left with some fish bones and head to make the stock.

  • fish bones and fish head from white fish (about 1 kg fish)
  • half a cup of white wine
  • oil
  • 1 carrot, diced
  • 1 onion, coarsely diced
  • 1 handful of celery, chopped
  • Salt

1. Heat some oil in a skillet, brown the fish bones and fish head lightly. Transfer them into a stockpot, add enough water to cover the fish bones and head. Add wine and all the vegetables. Season lightly with salt (the stock will reduce so remember this when you add the salt).

2. Bring the stock to boil and then simmer for about 1-2 hours. Strain and the fish stock is ready to use. Freeze any leftover and it should last weeks, or not months.