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

FAQs

How do you keep fish pie from getting watery? ›

Otherwise we wonder if the pie is being slightly overheated. 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 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.

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.

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Ingredients and manufacture

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

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

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.

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.

Agree it may be the fish, though I find sometimes it happens when with fresh, as the moisture leaks out as it cooks. Maybe the sauce needs more flour or cornflour (cornstarch) so it thickens as it cooks? Fish was fresh and the sauce was fresh. I used salmon, cod, smoked haddock and prawns.

What starter goes with fish pie? ›

Alternatively, during autumnal months, sautéed green beans with sweet shallots and garlic would be a very tasty option to serve with fish pie. Roasted carrots are another delicious option to serve with fish pie, try dusting with paprika or cumin spices for a winter warmer side dish to your fish pie.

Our answer. 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.

This dish will be better freshly made or made a day ahead. However, if the scallops and prawns have not been previously frozen you can freeze this recipe at the point where it is ready to bake in the oven. Wrapped well for up to 3 months. It can be defrosted overnight in the fridge.

If there aren't enough apples in your pie, it can lead to excess liquid as apples release moisture when baked. The filling might not thicken properly, resulting in a watery consistency.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.