Fish Pie
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
366 kcal
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Course
Main Course
Fish Pie
Description
Fish Pie uses a mixture of poached white fish fillets and salmon set in a creamy filling made from a roux base with butter, flour, milk, and enriched with onions, garlic, peas, and chopped parsley. The fish is gently poached in milk infused with a bay leaf until just tender and flaky, then combined with the sauce. Smoked salmon pieces add a layer of smoky depth, balancing the mild fresh fish.
The topping consists of mashed potatoes blended with milk, sour cream or crème fraîche, butter, and optionally cheddar cheese, creating a creamy, smooth finish that bakes to a slight golden crust. The texture contrasts between the creamy topping and the delicate fish filling below.
This pie works well as a hearty main course, pairing nicely with simple greens or a light salad. The recipe allows flexibility: white fish such as cod or haddock provide mild flavor and softer texture, while smoked fish quantity can be adjusted to taste for a more pronounced smoky character.
Using similarly sized fish pieces ensures even cooking. The mashed potato layer can be prepared ahead and kept warm until assembled if desired.
Ingredients
Topping:
- 2 to 2 ¼ pounds potato peeled and cut into large chunks, about 1 kilogram
- kosher salt
- ¼ cup milk
- ¼ cup sour cream or creme fraiche
- 1 tablespoon butter unsalted
- 5 ounces cheddar cheese grated (optional
Filling:
- 2 cups milk
- 1 bay leaf
- 1 pound white fish fillet skinless, boneless
- 6 ounces salmon fillet skinless, boneless
- 2 tablespoons butter unsalted
- 1 onion chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup green peas fresh or frozen (thawed
- 4 ounces smoked salmon cut into bite-size pieces, sliced, or other smoked fish
- 2 tablespoons parsley chopped
- lemon zest of 1
- kosher salt freshly ground
- black pepper freshly ground
Instructions
- Preheat the oven to 375°F (200°C). Line a baking sheet with foil. Grease a 2-to-2 ½-quart baking dish, place it on the foil-lined baking sheet and set aside.
- To make the topping: Put the potatoes in a pot of salted water and bring to a boil. Boil until the potatoes are tender and drain. Mash the potatoes with the milk, sour cream, butter, and cheddar cheese if using. Adjust seasoning with more salt, if needed. Cover and keep warm until needed.
- To make the filling: Heat the milk and bay leaf to a simmer in a medium saucepan over medium heat. Add the white fish and salmon and poach for about 5 to 7 minutes or until they're cooked through and begin to flake (the time is dependent on the thickness of the fish). Carefully strain out the fish with a slotted spoon and set aside, breaking it up into large bite-size pieces. Discard the bay leaves, but reserve the hot milk.
- In a large pot add the butter and heat over medium-high. Add the onions and sauté until they begin to soften, about 3 or 4 minutes. Add the garlic and cook another minute. Mix in the flour and stir to coat all of the onions with it. Gently begin whisking in the hot milk (from poaching the fish). Whisk until smooth and then simmer for about 5 minutes or until it thickens enough to coat the back of a spoon. Season with salt and pepper as needed.
- Stir in the peas, parsley, and lemon zest. Gently fold in the smoked salmon and poached fish, then pour the mixture into the prepared baking dish. Carefully top with the mashed potatoes, sealing in all the edges first (to prevent the filling from bubbling over the edges too much) and then cover the remaining filling with the remaining mashed potatoes. Use a fork to draw lines over the mashed potato topping to give it texture.
- Bake the fish pie for 35 to 40 minutes or until the filling is bubbling (it may bubble out of some of the edges) and the topping starts to brown. At this point, you can broil the fish pie for a few additional minutes to brown it more, if desired. Serve immediately.
Notes
- Choose white fish like cod, haddock, or snapper for a tender texture; avoid firmer fish such as swordfish.
- If salmon pieces are thicker than white fish, cut them smaller to ensure uniform cooking.
- Use any preferred smoked fish besides salmon, such as smoked haddock or mackerel, with skin and bones removed.
- Adjust the ratio of smoked to fresh fish to increase or decrease smokiness according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 353mg | 15% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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