#fish pie

[askthewhiteboard]

Hmm Fish Pie

Let’s see how it goes

Perfection 🥹

Pumpkin and Fish (salmon) pie from Kiki’s delivery service

[askwhatsforlunch]

Prawn and Salmon Pie

The temperature will not reach zero today, and a cold weather calls for comforting food. And what could be more comforting, on a grey December Friday, than this hearty Prawn and Salmon Pie with its creamy fish and seafood filling and its delightfully buttery pastry? You tell me! Happy Friday!

Ingredients (serves 2 to 4):

about 80 grams/2.25 ounce grams freshly picked Nasturtium leaves

1 small Garden Leek

1 1/2 tablespoons unsalted butter

1/2 tablespoon olive oil

1 small onion

10 fresh prawns

4 fluffy sprigs fresh Chervil

2 fluffy sprigs fresh Parsley

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 heaped tablespoon plain flour

1/4 cup dry white wine (such as a good Bordeaux Blanc or Waiheke Island Pinot Gris)

1 lemon

1/3 cup semi-skimmed milk

1/4 cup double cream

1/3 cup frozen green peas

180 grams/6 ounces leftover Baked Salmon

2 heaped tablespoons crème fraîche or sour cream

about 280 grams/10 ounces Rough Puff Pastry

a large egg yolk

Thoroughly rinse Nasturtium leaves under cold water, to remove any dirt, and drain them. Remove their stems, and set aside.

Thoroughly rinse Garden Leek under cold water as well. Set aside.

In a large, deep skillet, melt butter with olive oil over medium-high heat. 

Thinly slice Garden Leek. Peel and finely chop onion. Once the butter is just foaming, add Leek and onion to the skillet, and cook, about 3 minutes until softened.

Peel the prawns, and add them to the skillet. Cook, stirring often until they become bright pink, about 3 minutes more. 

Finely chop half of the Garden Chervil and Parsley, and stir into the prawns.

Season with fleur de sel and black pepper.

Roughly chop Nasturtium leaves, and stir about half of them into the skillet. Cook, until just wilted.

Then, sprinkle with the flour, and cook out, 1 minute. Deglaze with Bordeaux Blanc, and thoroughly squeeze in the juice of half of the lemon. Reduce heat to medium-low. Gradually stir in the milk until mixture is smooth. Cook, stirring constantly until sauce thickens.

Once it has, stir in double cream to loosen a bit. Fold in frozen green peas and flake in Baked Salmon. Give a gentle stir, to combine.

Finely chop remaining Garden Chervil and Parsley, and add them to the skillet, along with reserved chopped Nasturtium leaves.

Finally, stir in crème fraîche and squeeze in remaining lemon juice.

Remove from the heat and let cool completely. 

Preheat oven to 200°C/395°F.

Butter a pie plate generously. Spoon cooled prawn and salmon filling into buttered pie plate, levelling with the back of the spoon. Set aside.

On a lightly floured surface, roll Rough Puff Pastry out into a circle a bit larger than the top of the pie plate. Fit Puff Pastry circle onto the filling, trim the edges and crimp. Generously brush with egg yolk, and place in the middle of the hot oven.

Bake, at 200°C/395°F, 30 minutes until Pastry is beautifully puffed and golden and the filling is bubbling.

Serve Prawn and Salmon Pie very hot, with dressed lettuce, and a glass of chilled Bordeaux Blanc, if you wish!

[tastesoftamriel]

What's a dish from your own childhood that you find yourself craving when you're having a particularly Bad Day?

Without a doubt, it would probably be fish pie. I grew up working at the Riften fishery and as a result ate a lot of fish, especially salmon! It's fantastic when it's baked with onions and thyme in a potato crust. When money was better, we also had a gratinated cheese crust on top. It's warm, filling, and you can try my Cyrodiilic twist on it here! ~Talviel

[robinksimblr]

FISH PIE A CUSTOM HOMESTYLE RECIPE

Fish pie (otherwise known as Fisherman's Pie) is a classic UK dish made with fish (the kind varies but usually cod and salmon) and a cheesy white sauce before being topped with mashed potato and baked in the oven, cooking the fish.

Must be prepared as full dish, then the sim will serve portions

Not Vegetarian, Not Lactose Free

Please don’t re-upload as your own!

Optional EA salmon, any fish green bean, potato and carrot, and icemunmun leek ingredients (food can still be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON + SFS + MTS)

[purplealmonds]

“What is that?” Crowley asked, staring at the dish. 

“Oh, my favorite! Fish pie!” cried Aziraphale. 

“You’re joking.” Crowley scowled at the dish down the length of his nose, pushing back a curl that had come loose and fallen across his forehead. 

“I am most certainly not,” Aziraphale said, trying not to think about how fetching a look that was on Crowley. 

“’Fish’ and ‘pie’ are two words that should never be combined,” Crowley pronounced, turning his head this way and that as he continued to glare at the pie. 

“Oh ye of little faith. It is delightful. Here. You must try some.” Aziraphale deftly cut a slice and slid it onto a plate. “Here,” he repeated, pushing it towards Crowley. 

“You first,” Crowley said, scowl transferred to Aziraphale now. He poked at the pie with a finger, making no move to pick up his fork.

– Chapter 3 - Fish Pie - All You Need is Love…and Food by TheWightKnight

This chapter will go live on Wednesday, January 21st. Links to the fic and other related artwork in the masterpost.

Artist commentary under the cut!

Ohh boy where do I even start with this piece? Top-down view. 8 characters. An entire feast table. An entire heckin’ chandelier. Challenges of which were of my own making, granted, but all of which was fun to draw! It did throw quite a spanner in my meticulously planned schedule.

It was worth it though!! I learned a lot about using 3D modeling to streamline my workflow, and created my very first multi-character composition with a fleshed out background to boot! This became one of my favorite pieces simply because of how ambitious it was. 

Also, the writer has a little cameo here! She’s the background character in the red dress holding the golden goblet! 

[qr-closet]

fish pie inspired by kiki’s delivery service

[tinyshe]

[scoutingthetrooper]

[carolcooks2]

CarolCooks2…In my kitchen…Mashed Potatoes...

CarolCooks2…In my kitchen…Mashed Potatoes…

The Potato…comes in all sizes and colours from purple, yellow, white and reds…The Potato is healthy it’s how you cook it and what you put in it or on it which can play havoc with your health and your waistline… My mother served potatoes at every meal hardly ever rice or pasta although in later years it became more popular with the British… She served them mashed, whole, fried, chipped, roasted or…

[mykitchendiaries]

Fish pie. Looks like it was dropped from a height.

[vannimamibaking]

Smoked haddock, cheese and ale pie as the 95th recipe from the 2016 Great British Bakeoff cookbook. I didn’t managed to get smoked haddock, so I mixed 1/5th of the haddock amount with smoked salmon to have the smoked taste. The fish stew smells and taste amazing. The potato base, fish stew and pastry top was great combination.

[meatismurderbutalsodelicious]

A Hearty Fish Pie

Apologies for the delay, but when you’re moving from one side of the planet to the other, priorities change and free time is hard to come by; that said, we’re back, now living in Ireland, and that means a wealth of new fish, meat and produce to prepare great food you, your family and friends.

An island on the far Western edge of Europe, Ireland boasts some of the most amazing seafood on the planet. Whether it’s salmon, cod or plaice; rock shrimp, clams or langoustines, the ice cold waters of the Atlantic and the relative temperate Irish Sea offer a rich bounty.

For this recipe, we took a drive to the Clougherhead Pier in County Louth to visit to one of our favorite fishmongers, Fishermans Catch. There we purchased a little over a pound of mixed, chopped, fresh cod, salmon, and smoked mackerel as well as a pound of raw, shelled rock shrimp and six giant scallops with their roe or coral still attached.

I’m a huge fan of scallop roe, the silky texture and mild taste offsets the buttery sweetness of the scallop itself.

Ingredients

6-ounces smoked mackerel, chopped into one-inch chunks

6-ounces raw salmon, also chopped

6-ounces of cod (or other white fish), also chopped

1-pound of raw shrimp, peeled and de-veined

6 large scallops, coral optional

6 medium potatoes

1 cup of shredded cheese (we used an Irish sharp white cheddar for this recipe)

2 cloves of garlic, minced fine or put through a garlic press

1 small onion, finely chopped

1 carrot, finely chopped

1 cup of frozen peas

8-ounces of mushrooms, roughly chopped

4 tablespoons of butter

2 tablespoons vegetable oil

6 ounces of milk

6 ounces of full cream

2 tablespoons of corn starch

Sea salt to taste

Freshly ground black pepper, to taste

Let’s go!

This Fish Pie is a very traditional stew from the British Isles—indeed most of Europe—and while most UK recipes use only one vegetable in the fish mixture, the mighty leek, I’ve tailored this for Bob and my taste with a combination of finely diced carrots and onions, roughly cut mixed mushrooms, and a cup of frozen peas.

Like Shepherd’s or Cottage Pie, the top crust is a layer of mashed potatoes, preferably made fresh with just butter and a grated cheese. For this version we used a beautiful sharp, Irish white cheddar.

Make the mashed potatoes first, as you want to be able to easily spoon and handle them when you are finishing the pie for the oven.

If you’re going to use mashed potatoes from a Sunday dinner, be warned, those made with milk have a tendency to be really soft and the key to these kind of pies is a potato crust that keeps its firmness while allowing you to mix in the lovely cream broth. 

So, if you are using leftover dinner mash, add more grated cheese or a little white flour to give it a firmer texture before finishing the pie.

Once the mash is ready, it quite literally takes only about 20 minutes to prep the pie’s main ingredients. Turn your oven on to about C200-degrees/F390-degrees to pre-heat.

Now, in a saucepan add the fish, the two cloves or garlic, finely chopped or put through a garlic press and your milk or milk and cream mixture. You want to gently bring the pot up to a simmer, releasing the smoky, salty flavor of the mackerel into the liquid and gently poaching the fish.

Don’t let it come to a boil or you will get rubbery fish.

Now, with a spider or a slotted spoon, remove the poached fish and place it in the bottom of your baking dish. 

Pour the now warm poaching liquid into a proper size bowl or measuring cup. Using the same saucepan, we’re now going to create a roux with the butter and corn starch. I use a medium to high gas flame because I want to do this quickly.

Cook that for a minute or two to fully incorporate the starch and cook-off that raw taste, then begin adding in the warm poaching liquid while whisking. 

I prefer a thick sauce so I slowly whisk until it reaches a fast simmer, but isn’t boiling. Turn off the heat and remove the pot from the range, you don’t want the sauce to burn.

Now it’s time to sauté the vegetables. Just heat a couple of tablespoons vegetable oil. You don’t want to cook the onions, carrots and mushrooms through, just make them shiny and little soft.

Important: This is the only time I add salt to this recipe.

Smoked mackerel is lovely, but very salty and so is Irish butter. Once you poach the fish, you’re adding a healthy dose of sodium to the recipe. 

Once the veggies are ready, add them to the fish. Then add your peas and the raw rock shrimp. You want to gently stir the mixture and make sure the shrimp are evenly distributed throughout.

This is where I season with black pepper, to taste, while you fold and combine the mixture.

Place the scallops on top as the final layer. 

This recipe serves 6 to 8 people depending on the size, gender and volume of consumption of your guests.

Now, evenly pour the cream sauce over the fish and veggie mixture. Once you’re confident you’ve got it covered, give the baking dish a little shake to help the sauce saturate the mixture completely.

Once the sauce is settled, carefully scoop out and spread the mashed potatoes and cheese over the top. By now this mash should have cooled and taken on a soft, yet pliable consistency, go ahead and use your hands to evenly layer it on top of the dish.

When it’s completely covered, use a fork to create the ridges and peaks that give these oven-baked pies that lovely golden crisp top.

Please the Fish Pie in the center of your pre-heated oven, then lower the temperature to C180-degrees/F360-degrees for about 30 minutes, looking in occasionally to make sure the crust is browning nicely and not burning.

When all is said and done, this pie is a wonder to behold and perfect for those cool Autumn or cold Winter Sundays. 

It’s a meal in itself with no need for bread or even a side salad. I would argue pairing this with a pale ale or pilsner rather than a red or white wine, though a darker, full-bodied rosé could work.

[daily-deliciousness]

Classic new england fish pie

[yearofsimplefood]

That tried and true American Super Bowl dish, Curried Fish Pie, Jamie Oliver.

[lookitcookit]

Fish pie

In my mind, my posts always begin with a photograph. The one I had in mind for this was taken months ago. It was a traditional pie with poached fish in a rich bechamel sauce, covered with a mashed potato topping.

Yesterday, as supermarket slots were unavailable, I ordered a large amount of fresh fish from J.Corney, a fishmonger you can find here.  I had memories of the bright freshness of the fish laid on slabs in the window. To my delight, I found they were still delivering and within hours I was dealing with half a salmon, thick white cod, undyed smoked haddock (not the bright yellow version) and a couple of fresh mackerel. Some of this variety is available in supermarkets, but the quality and taste from this specialist is incomparable.  

I started by making a fish pie and remembered that it was disappointing when it was reheated. The reason was that the heat needed to brown the potato topping also dried up the sauce enclosing the mixed fish. Why not cook the two separately? This is called deconstructing and this is what I did.

I poached thick pieces of cod with some of the smoked haddock and a little  salmon left over from cutting the rest of it into pieces. I did this using a small amount of milk and then added this flavoured liquid to a rich bechamel sauce.

Cooked potato pieces were mashed till smooth, with additional milk and plenty of butter, salt and pepper. Piping is optional; you can just make lines with a fork.

Now I could put the two together - but not on top of each other. I heated the   mashed potato in a (top heat) hot oven until it started to brown.

Then  I heated the pie mixture in the microwave for a couple of minutes. You can serve them side by side or even put the potato on top, but the result is perfect and far more creamy than a traditionally reheated fish pie.

Finish with some steamed broccoli:

[miscellaneousdoodles]

Suggested doodles from today (1/14/21) from people on Gaia Online

Cactus, my current avatar, squid, pig, bear