Creamy Fish Pie | Donal Skehan

Creamy Fish Pie | Donal Skehan

October 27, 2019 100 By William Morgan


If you are looking for the most tasty fish pie recipe you have come to the right place.
I’m gonna show you how to make a beautiful little smokey fish pie. Very, very tasty
and of course it’s inspired by my hometown of Howth.
So what I’m gonna do is start off by making a white sauce and the white sauce forms the basis of the beautiful sauce that moulds together this lovely fish pie.
First thing to go in, some butter.
That’s melted down now so straight in to make our lovely roux I’ve got some flour.
So get that in there and give it a good whisk.
Check that out, a really smooth little paste. And you can add any liquid to this and it’ll thicken it up nice and beautiful.
I’m gonna add some milk to get a really creamy finish on it but you wanna keep whisking it and cook it out just until you get that smell
of kind of cooked pastry and it means that you won’t get that bitter taste of flour in there.
So at this point now I’m gonna grab some milk and I’m gonna pour this all the way in.
And you wanna mix it through, whisking, whisking, whisking until you get a nice, smooth mixture.
Probably should have mentioned that, that milk is preheated and it means that you won’t get too many lumps in there.
And this will start to thicken up very quickly as you can see as I whisk it it’s already started to thicken up straight away
so it does happen very, very quickly.
Right, off with the heat. At this point if you wanted to add a little bit of cheese in there it’s a lovely little touch
but I’m just gonna season this up with some Dijon mustard.
Teaspoon goes in here. Oooh, nice little bit of heat. And then just season it with some salt and pepper.
This, ladies and gentleman, is a beautiful white sauce which is gonna bring together our fantastic fish pie.
So I’m gonna set it aside just for one minute while we talk about the rest of the ingredients.
I’ve got some veggies in here; I’m gonna use some celery, some carrots. We’ve got a nice kind of sweet/bitterness, something going on there between the two of these.
And then for a little bit of a hum of flavour we’ve got some garlic going in there as well. Check it out, very nice, pretty!
So, we’re gonna take these aside and we are just gonna give them a nice, fine chop.
A nice fine chop on the garlic and now all our veggies go into the pan.
A little drop of sunflower oil, or whatever oil you want to use. Get all the veggies straight in there and we’re just gonna soften them down.
So mix them through and actually at this point you can also give it a little season of salt and pepper.
Check out the veggies, nice and softened down. So, at this point, bring across that white sauce.
Veggies go straight into the white sauce. And now we’ve gotta talk about our fish.
Because this is a fish pie we do have to talk about fish and the fish that I want to talk to you about is some haddock and some cod
but you can use whatever fish you want. You can use scallops, mussels, you can use a whole host of things.
Prawns are lovely in there as well but I’m using a combination of smoked fish and normal fresh fish
and the smoked fish is absolutely gorgeous in here so do try and get some smoked fish, it’s so tasty.
Right, this goes straight into our pan of our lovely sauce. Chives for that lovely kind of oniony flavour.
Just mix them through and you just get those lovely little flecks of herb throughout, it’s gonna be gorgeous
Just tumble it all out in the pan. Look at that! A beautiful fish pie mixture.
But it’s not finished yet. We’ve got some potatoes over here and I’ve boiled these just until they’re nice and tender.
You can see they are still steaming in their own heat and I’ve put them back in the pot. And in on top of that heat what I’m gonna add
is a little bit of milk and some butter to mash them with. And that butter is going to make these beautifully creamy.
So I need to mash this down now and get a really nice… where’s me masher? Oh it’s over here.
So mash this down until you get a really nice, smooth potato mash.
Nice, smooth potato mixture. Get rid of the masher and now we need to chop the spring onions.
I’m gonna just slice up one or two of these just so that we get nice little slithers of spring onion throughout.
Get that straight in there, nice little slithers of that. Season it up. It’s really important to season up your potato mash because it can be
a little bit boring in flavour, a little bit bland. So make sure you get a nice bit of salt in there and of course some pepper.
Now, traditionalists would of course use white pepper but I’m using the black pepper because I have it
and it’s easy to hand. Give it a final mix through. You’ve got some of those lovely spring onions, we’ve got the sea salt, black pepper and just
give that a full mix through. And now, dollop this out in little kind of smooth dollops.
Check this out! Beautiful fish pie topping, fantastic fairy tale peaks. I like my fairy tale peaks on my fish pie
but I’m gonna finish it off with some lovely crumble cheese and herb breadcrumb mixture.
So I’m gonna finish this off, just sprinkle these over the top.
Right, that is it! 200°C in the oven for about 35 minutes until it’s nice and golden on top. This is going to be tasty. Stick around.
I cannot tell you how good the smell is in the kitchen right now. Beautiful fish pie, puffed up golden potato but with a crunchy, cheesy topping.
And come right over here because this is where the magic happens.
Really soft, really delicious and look at that ooze out of the sides. I’ll have to clean that up after but that’s fine.
Oozy fish pie, really creamy and those lovely chunks of white and smokey fish. Hey, that is what it’s all about!
Proper comfort food, this is a super little recipe that I want you to try, I want you to give it a go.
Make sure to subscribe to the Food Tube family over here, check out my recipes over on my website,
the recipe for this is on my website and of course like, share, comment, do all those things. I’m gonna dig in!
This is a total treat Oh let me get some of that! Oooooh haha. Top tip – wait until it cools down! Ok, now I’ve just burnt my tongue completely off
my mouth. But that is fine. What I can tell you is wait until it cools down, try it, it’s very tasty. There’s the doorbell., I best be off.
See ya later!