Fish Pie Recipe you'll love! (2024)

FAQs

What is fish pie sauce made of? ›

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.

Creamy Fish Pie Recipe FAQs

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.

"You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required." "Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce."

For the fish pie if you are using raw fish and then pouring the sauce over before baking it could be that the fish is letting out some liquid as it cooks in the oven, which would also either thin the sauce or give it the appearnace of curdling. This may particulalry happen if the fish has been frozen and thawed.

Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid.

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.

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.

The best way to tell if fish is bad is to use your senses. If fish has gone bad, it'll likely have an off smell and feel slimy. Both raw and cooked fish usually keep for up to two days in the refrigerator. You can freeze raw fish for six months to a year, but cooked fish shouldn't be frozen for more than three months.

Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill. You can eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen.

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.

What cancels out fish sauce? ›

If the fish sauce darkens in color or intensify in flavor, it has aged a bit. If that happens, just use a little less than usual in your cooking.

Yeast extract works great to inhibit the off-flavors. Firstly, the Xian taste of yeast extract itself weakens these off-notes effectively. Secondly, the rich content of small flavor peptide in yeast extract reduces the stimulating intensity to taste buds, thereby suppressing the sensation of acidity and astringency.

INGREDIENTS: Salmon (Salmo salar) (Fish) (33%), MSC certified Haddock (Melanogrammus aeglefinus) (Fish) (33%), MSC certified Cape Hake (Merluccius capensis, Merluccius paradoxus) (Fish) (33%), Salt, Colour: Curcumin. To poach. Before cooking: Remove all packaging and place the fish mix in a saucepan.

While it's used in some Chinese dishes, fish sauce is an essential ingredient for many Taiwanese, Thai, Vietnamese and other Southeast Asian dishes.

Vietnamese fish sauce is usually lighter in flavour than the Thai version, with the highest quality sauce being transparent and lightly amber coloured, with a delicate smell. Fish sauce is graded, like olive oil, in levels of quality and price.

Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. There's also a veal velouté and a chicken velouté.