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.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

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.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Serve this with some simple greens, like peas, green beans or broccoli. Why does fish pie sometimes go watery? This can often happen when your mashed potatoes are too soft to start with. They need to be left a little thicker than normal.

The Fishmonger Fish Pie Mix 400g | ALDI.

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.

The suggestion to eat this fish pie with baked beans in tomato sauce is an absolute must. Trust me when I say it's delicious. I also like to serve it with steamed green beans that I have tossed with lemon juice, olive oil, and some chopped red onion.

What is the difference between fish pie and fisherman's pie? ›

In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the mashed potato topping is similar to that used for shepherd's pie.

Each ingredient plays a role in making the most unctuous dish. Adding prawns alongside the poached fish provides a sweet, seafood surprise, a good grating of nutmeg in the sauce punches extra flavour and enriching the mashed potato with egg yolk is a great tip for both taste and finish.

Nigella's Nursery Fish Pie (from FEAST) is a potato-topped pie that contains smoked and fresh haddock, boiled eggs and peas. Unfortunately boiled eggs do not freeze well and the whites tend to become rubbery and unpalatable once thawed, so we do not recommend freezing the pie with eggs in.

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout.

Use a baking sheet or parchment paper: This will prevent the fish from sticking to the pan and make for easy cleanup. Add moisture to the pan: This will help to keep the fish moist. You can add a little water, wine, or broth to the pan, or you can wrap the fish in parchment paper or aluminum foil.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.