recipe for Marco Pierre White's Fish Pie from Hell's Kitchen
is not his actual recipe but I was so impressed with the simplicity
of how he made it that I decided to create my own.
Marco Pierre White conduct his master classes on Hell's Kitchen
one thing was very obvious . . . keep it simple, let the food
speak for itself. I have therefore made this recipe very simple
and one that even the most inexperienced can make successfully.
The taste is just fantastic and will impress friends or family.
great thing about creating dishes like this is that you don't
have to stick to exact quantities or exact ingredients. You
can apply your own twist . . . or in this case use fish that
you like and is available to you.
. . and remember "fingers are for burning!"
video shows another simple version. You will find the recipe
Ingredients for Marco Pierre White's Fish Pie
750 ml dry white wine
600 ml water
500 ml double cream
2 x Knorr Fish stock cubes
1 x Knorr Chicken stock cube
wine, water and stock cubes in a large saucepan and bring
to the boil. Once it comes to the boil and the stock cubes
have dissolved continue to boil in order to reduce your
stock until there is only about a centimetre left in the
the stock through a fine sieve into a clean pan and then
add the cream. Put back on the heat and simmer gently until
cream and stock are well blended . Taste to test. (If
sauce is too thick simmer to reduce further).
make mashed potato:
sufficient mashed potato to cover two gratin dishes. Remember
you will be putting your potato in a piping bag so it needs
to be very smooth and fairly wet.
sure your potato are seasoned and then blend with either
cream or milk until silky smooth, making sure there are
a little more than you will need. Better to have too much
than too little.
make the pie:
will need two gratin dishes (approximately 23 cm long) and
deep enough for your fish and the mash on top.
any skin from you fish fillets and the cut into cubes. Cut
scallops in half.
thinly slice the white of the leek so that when you break
it into rings you have enough to loosely cover the gratin
dish. You only want a mild hint of leek.
two small saucepans and put half the sauce in each. Gently
warm the sauce and when simmering add the fish. Simmer for
two to three minutes. Remove from heat.
a slotted spoon put the fish in your gratin dish. Add five
to six tablespoons of sauce to cover the fish but not so
they are swimming in it.
leek rings over the top and then scatter parsley over the
top, again in moderation.
using a piping bag cover with swirls of mashed potato (if
you wish you could add some grated gruyere on top of the
in the top half of preheated oven on Gas Mark 7 / 220°C
for twenty minutes. Remove and serve.