Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you keep fish pie from getting watery? ›

In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie. It may help to reduce the oven to 180C/160Fan/350F, as ovens vary, and heat the pie a little more gently. Make sure that the pie is piping hot in the centre before removing it from the oven.

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

To freeze. Cool the assembled pie completely without baking. Cover with a lid or a double layer of foil. Label and freeze for up to 3 months.

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Then add egg yolk and butter. For 500g of potato, you'll need around four yolks and 80g of butter, then add salt to taste. The egg will get you a super crispy top and rich creamy potato underneath. I like to brush it with some clarified butter after it comes out the oven and top it with picked thyme leaves.”

Stargazy pie is a pastry-based fish pie which, by tradition, is filled with whole pilchards. It is critical that the pilchards retain their heads, so they poke through the pastry top.

The main difference is that fisherman's pie typically includes hard-boiled eggs and is topped with mashed potatoes and cheese. Fish pie, on the other hand, is topped with mashed potatoes and sometimes cheese but does not include eggs.

Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel. The basic ingredients of a good fish sauce are fish, water, and salt.

Can you buy a sauce for fish pie? ›

With its rich and creamy texture, Potts Sauce for Fish Pie adds a luxurious element to your dish. Bursting with a harmonious combination of flavours, including aromatic herbs, delicate seasonings, and a touch of creaminess, this sauce perfectly complements the flavours of the fish and seafood in your pie.

No risk at all. reheat it in a microwave and if the top should be crisp, then pop it under the grill. I wouldn't waste it. I'd do as others have suggested and reheat it, overheat if necessary.

Fish Pie Leftovers

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze.

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

#1 Tip for Cooking Seafood

Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.

Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust. Bake pie thoroughly; let it remain in the oven for at least 10 minutes after its juices begin to boil.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Citrus Infusion: Squeeze fresh lemon or lime juice over the fish before baking to add a zesty kick and keep the fillet moist.