Good morning here me will give you a recipe fancy fish pie which is delicious The way making it is very not too difficult. You just need to be careful to get results from fancy fish pie which has aroma and taste that can evoke our tastes.

So that the result of fancy fish pie, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare fancy fish pie the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required exist for make

1. Prepare For poaching the fish
2. Take 500 ml full fat milk
3. Use 1 small onion, quartered
4. Prepare 4 cloves
5. Use 2 Bay Leaves
6. Use For the Filling
7. Prepare 300 g smoked seconds fillets/smoked haddock
8. Prepare 300 g cod fillet, skinned and boned
9. Prepare 200 g Queen scallops
10. Prepare 150 g King Prawns
11. Prepare Small bunch parsley, chopped
12. Prepare For the Nutmeg Mash
13. Prepare 1.5 kg floury potatoes (such as maris pipers), peeled and cut into large chunks
14. Prepare salt and black pepper
15. Use 50 ml Whole Milk
16. Prepare 50 g unsalted butter
17. Prepare Freshly grated nutmeg
18. Use 100 g grated mature cheddar
19. Prepare For the Sauce
20. Prepare 50 g unsalted butter
21. Take 50 g plain flour
22. Prepare 500 ml reserved poaching milk PLUS an extra 100ml
23. Take 1 tbsp Lemon Juice
24. Prepare 2 tbsp chopped fresh parsley
25. Prepare Freshly grated nutmeg
26. Prepare salt and black pepper

Pour in the fish/chicken stock and bring to a boil. Turn it down to low and allow it to simmer to infuse the flavours. This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

How to make:process Fancy Fish Pie:

1. First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes.
2. Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley.
3. Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender.
4. Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk.
5. Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan.
6. Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste.
7. Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar.
8. Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.
9. Done and ready to serve!

Combine the peas with the fish in the ovenproof dish and pour the cream sauce over the top. Keep warm. ♥ Preheat the grill to high. Carefully spoon the mashed potato over the top of the fish and. Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish. Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it's more economical.

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