Anybody got a decent or unusual recipie for Fish Pie ?

Discussion in 'Cookery' started by killaloe_holiday, Jun 21, 2011.

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  1. Got 3 bags of Fish Pie mix in the short dated section of Tesco tonight over £15 worth of Fish for less than £3 in total. Now need to decide what to do with it. It is smoked Cod, white fish, Prawns & Scallops.

    Have any Arrsers got decent recipies or links or ideas what to do with it ?
     
  2. Poach sea creatures in milk and save the milky goodness to make white sauce with (butter, flour, milk, parsley, chopped water cress, black pepper).
    Boil up some Marris Pipers to make some masharoo.
    Put sea creatures into pie dish and blanket with fresh spinach.
    Pour over sauce. Top with mash (optional cheese on mash).
    180/190 C for 20 mins ish...
    Rocket side salad.
    Corn on Cob.

    Edited to add: Peas are good too. Don't forget bread for mopping!
     
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  3. Mr_Fingerz

    Mr_Fingerz LE Book Reviewer

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  4. out of date fish? add carrots and milk.

    Alternatively marinate it raw in lime juice and coconut milk, and serve on steamed rice.
     
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  5. Add some quartered hard boiled eggs to the fish, and a slug of wine to the White sauce
     
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  6. oooh - sounds good - chuck a few capers in the sauce and I'm there
     
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  7. Get yourself a sachet of tandoori spices, mix with water into a thin paste and marinade the fish in it overnight (or even just a couple of hours in the fridge). Take it out of the marinade and place on to an oiled tray and bake for a bit in the oven until it looks done (it's fish, so it won't take long anyway). Scoff it with some chopped salad and 'special curry house sauce', a nice chilled white wine, cold beer, or one of those nice pear ciders that seem to be all the rage. Alcoholic ginger beer ain't bad too.

    'Special curry house sauce' may sound like something they cook up for customers they don't like, but actually it is:
    A clean jam jar, put a couple of squirts of Brown sauce, Tomato ketchup, 3 or 4 big dollops of plain yoghurt and a teaspoon of mint sauce, shake well (don't forget the bloody lid!) and pour into a saucer for dipping the tandoori fish in.

    Works equally well with cubes, slivers or gougons of any other meat. And of course you can skewer and barbecue it as well.

    Bloody hell I'm slavvering now.

    edited to add: Don't do this if the fish is smoked. Tastes too salty afterwards.
     
  8. Schaden

    Schaden LE Book Reviewer

    off the Guardian - works well with a pinch of curry powder.

    250ml fish stock (a good-quality cube will do)
    50ml white wine
    125g boneless cod or haddock fillet, skinned and cut into rough
    3cm chunks
    125g boneless salmon fillet, skinned and cut into rough 3cm chunks
    1 tbs chopped parsley

    for the sauce:

    25g butter
    25g flour
    90ml double cream
    1 tsp English mustard
    1 tsp Worcestershire sauce
    ½ tsp anchovy essence
    salt and freshly ground black pepper

    for the topping:

    20-30g butter
    500g floury potatoes, peeled, cooked and mashed
    salt and freshly ground black pepper
    1 tbs milk
    15g fresh white breadcrumbs
    10g grated parmesan cheese

    In a large pan, bring the fish stock and white wine to a simmer and poach the fish gently in the liquid for 2 minutes. Drain in a colander over a bowl and leave to cool.

    To make the sauce, melt the butter in a thick-bottomed pan over a low heat, then stir in the flour. Gradually add the drained stock and wine mixture, stirring well until it has all been added. Bring to the boil and simmer gently for 30 minutes. Add the double cream and continue to simmer for 10 minutes or so, until the sauce has a thick-coating consistency. Stir in the mustard, Worcestershire sauce and anchovy essence, and season with salt and freshly ground black pepper if necessary. Leave to cool for about 15 minutes.

    Gently fold the cooked fish and the parsley into the sauce, and spoon into 2 individual pie dishes or one large one, to about 3cm from the top of the dish. Leave to set for about 30 minutes, so that the topping will sit on the sauce when piped over it.

    Mix the butter into the mashed potato, season with a little salt and freshly ground white pepper, and add a little milk so that the mixture is soft enough to pipe. Using a piping bag, pipe the potato over the pies in whatever pattern you feel comfortable with. Preheat the oven to 180°C/gas 4 and bake for 30 minutes, then scatter on the breadcrumbs and cheese, and bake for a further 15 minutes until golden.
     
  9. If you can't be arsed with making bechamel sauce, either add the milk you poached the fish in to a jar of Dolmio white lasagne sauce with some dried or fresh french tarragon OR mix 2 tubs of creme fraiche with 2 egg yolks and the herbs plus a splash of vino dos muchos collapso!!
     
  10. Seafood lasagne baked in white sauce with mushrooms and leeks makes for a great scoff. Google is your friend.
     
  11. B_AND_T

    B_AND_T LE Book Reviewer

    For an unusual fish pie, substitute the fish for goat.
     
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  12. ooh ooh ooh...and consider a potato rosti topping instead of the usual mash...the little crispy bits are lush!!