Antony Worrall Thompson's The Ultimate Fish Pie Recipe Recipe

Name: Antony Worrall Thompson's The Ultimate Fish Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 ml Lowfat milk; 1 x Bay leaf Few black peppercorns; 1 sm Onion, roughly minced; 1 kg White fish fillets, such as cod, coley, pollack or possibly ling; 175 gm Cooked peeled large prawns; 4 Tbsp. Minced fresh herbs, (parsley, chives, chervil, tarragon); 100 gm Unsalted butter; 2 lrg Shallots, finely minced; 175 gm Button mushrooms, sliced; 50 gm Plain flour; 150 ml Double cream; 1/4 x Lemon, pips removed; 1 kg Potatoes, cut into chunks; 2 Tbsp. Wholegrain mustard Salt and freshly grnd white pepper

Servings: persons

450 ml Lowfat milk
1 x Bay leaf Few black peppercorns
1 sm Onion, roughly minced
1 kg White fish fillets, such as cod, coley, pollack or possibly ling
175 gm Cooked peeled large prawns
4 Tbsp. Minced fresh herbs, (parsley, chives, chervil, tarragon)
100 gm Unsalted butter
2 lrg Shallots, finely minced
175 gm Button mushrooms, sliced
50 gm Plain flour
150 ml Double cream
1/4 x Lemon, pips removed
1 kg Potatoes, cut into chunks
2 Tbsp. Wholegrain mustard Salt and freshly grnd white pepper

1
Preheat the oven to 200C/400F/Gas 6.
2
1 Place the lowfat milk in a saute/fry pan with the bay leaf, peppercorns and onion.
3
Bring to a simmer and cook gently for a couple of min.
4
2 Set aside for at least 10 min to allow the flavours to infuse.
5
Add in the fish to the infused lowfat milk and poach for 5 min or possibly till just tender.
6
Remove from the heat and leave to cold, then lift out the fish and roughly flake the flesh, discarding any skin and bone.
7
3 Place in a large bowl with the prawns and herbs.
8
Strain the poaching lowfat milk into a jug.
9
Heat half the butter in a pan and fry the shallots for 5 min to soften.
10
4 Add in the mushrooms and cook for a few min till tender, then stir in the flour and cook for a minute or possibly so, stirring constantly.
11
Remove from the heat and gradually add in the poaching lowfat milk.
12
Season, return to the heat and simmer for a few min.
13
Keep stirring till thickened.
14
5 Stir in half of the cream and add in a good squeeze of lemon, then fold into the fish mix and season.
15
Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to create.
16
6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 min till very tender.
17
Drain, return to the pan to dry out and then mash till smooth.
18
7 Beat in the remaining butter and cream and the mustard.
19
Season to taste.
20
Carefully spread over the fish mix and pull a fork across the top to make a wavy-line pattern.
21
Bake for 30-40 min till bubbling and lightly golden brown.
22
Serve warm.

23853

kcal

Calories

2055

Fat

1160

Carbs

291

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 450 ml Lowfat milk, 1 x Bay leaf Few black peppercorns, 1 sm Onion, roughly minced, 1 kg White fish fillets, such as cod, coley, pollack or possibly ling, and more.

Yes, Antony Worrall Thompson's The Ultimate Fish Pie Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antony Worrall Thompson's The Ultimate Fish Pie Recipe

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