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Recipe for :

Fish Pie

This recipe for Fish Pie comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Pie

670g (1lb 8oz) haddock fillets, skinned
2 tomatoes, sliced
115g (4 oz) button mushrooms, sliced
juice of half a lemon
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
salt and black pepper
pinch of ground mace
200g (7 oz) ready prepared flaky or puff pastry
1 beaten egg, to glaze

30g (1 oz) butter
30g (1 oz) flour
300ml (10 fl oz) milk
1 x 29g packet white sauce mix and 300ml (10 fl oz) milk

How to make Fish Pie

  • Preheat oven to 200°C / 400°F / Gas Mark 6.
  • Place the fish, tomatoes and mushrooms into an ovenproof dish. Sprinkle with lemon juice and parsley.
  • Melt the butter in a saucepan and stir in the flour. Add the milk gradually, stirring over a gentle heat until the sauce thickens. Season with the salt, pepper and mace. Alternatively, make up the packet sauce according to the instructions and season.
  • Pour the sauce over the fish.
  • Roll out the pastry to a little larger than the pie dish. Cut off a thin strip and press round the rim of the dish using a little water to seal. Brush the top of the strip with water.
  • Lift the remaining pastry and cover the dish. Press edges together to seal and cut away any surplus with a sharp knife.
  • Brush with beaten egg and bake for 20 - 30 minutes, or until the pastry is golden brown.
  • Serve with broccoli and new potatoes.

Serves 4








Reproduced with the permission of Seafish -