Delia Smith’s Fish Pie with Egg is made with undyed smoked haddock, whole milk, bay leaf, black peppercorns, parsley, Manx kipper fillets, Arbroath smokies, smoked salmon, plain flour, single cream, hard-boiled eggs, salted capers, cornichons, and lemon juice. This delicious Fish Pie with Egg recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.
Delia Smith Fish Pie With Egg Ingredients
For the Filling:
- 8 oz (225 g) undyed smoked haddock fillet
- 15 fl oz (425 ml) whole milk
- 1 bay leaf
- 6 black peppercorns
- a few stalks of fresh parsley
- 2 Manx boneless kipper fillets
- 8 oz (225 g) Arbroath smokies
- 8 oz (225 g) smoked salmon or smoked salmon trimmings
- 2 oz (50 g) plain flour
- 5 fl oz (150 ml) single cream
- 2 large eggs, hard-boiled and chopped
- 1 heaped tablespoon salted capers, rinsed and drained
- 4 cornichons (baby gherkins), chopped
- 1 tablespoon lemon juice
- a few sprigs of fresh watercress, to garnish
- salt and freshly ground black pepper
- 2 oz (50 g) butter
- 3 tablespoons chopped fresh parsley
For the Topping:
- 2 lb (900 g) Desirée potatoes
- 2 oz (50 g) butter
- 2 tablespoons crème fraîche
- 1 oz (25 g) Gruyère cheese, finely grated
- 1 tablespoon finely grated Parmesan cheese
How To Make Delia Smith Fish Pie With Egg
- Preheat Oven: Heat the oven to gas mark 6, 400°F (200°C).
- Prepare the Fish: Place the haddock in a baking dish, pour over the milk, and add the bay leaf, peppercorns, and parsley stalks. Bake uncovered on the top shelf for 10 minutes.
- Prepare Fish Mixture: Remove the skin from the kipper fillets and skin and bone the Arbroath smokies. Cut the fish into 2-inch (5 cm) pieces. Chop the smoked salmon if needed and put all the fish into a bowl.
- Make the Sauce: Melt the butter in a pan. Stir in the flour and slowly add the fish liquid, stirring all the time. Gradually add the cream, season with salt and pepper, and cook for 3-4 minutes. Stir in the chopped parsley.
- Assemble the Filling: Take the haddock out of the oven, throw away the bay leaf, parsley stalks, and peppercorns. Flake the haddock into large pieces and add it to the fish bowl. Add the chopped eggs, capers, cornichons, and lemon juice. Pour in the sauce and mix gently.
- Prepare the Topping: Peel and cut the potatoes into quarters. Steam them over boiling water with some salt until soft (about 25 minutes). Drain, return to the pan, and cover with a tea towel for 5 minutes. Add butter and crème fraîche. Mash with a hand mixer on low speed, then increase to high until smooth and fluffy. Season to taste.
- Assemble and Bake: Spread the mashed potatoes over the fish mixture, making a ridged pattern with a spoon. Sprinkle with Gruyère and Parmesan cheese. Bake on the top shelf for 30-40 minutes, or until the top is golden brown.
- Serve: Garnish with fresh watercress before serving.
Recipe Tips
- Use Fresh Fish: Make sure the fish is fresh and firm for the best taste. Check that the haddock, kippers, and smokies are not slimy or smelly.
- Don’t Overcook Potatoes: Steam the potatoes just until they are tender. Overcooking can make them too soft and hard to mash well.
- Add Liquid Slowly: When making the sauce, add the fish liquid a little at a time and keep stirring to avoid lumps.
- Season Well: Taste the sauce and fish mixture as you cook. Add salt and pepper as needed to get the right flavor.
- Spread Topping Evenly: Spread the mashed potatoes over the fish evenly. Use a spoon to make sure the top is smooth and even for a better bake.
What To Serve With Fish Pie With Egg?
This creamy Fish Pie with Egg pairs well with steamed green vegetables, such as peas or broccoli, a simple green salad, or crusty bread. It also can be served alongside roasted carrots, garlic bread, or fresh coleslaw for a tasty dinner.
How To Store Leftovers Fish Pie With Egg?
- Refrigerate: Let the leftover Fish Pie with Egg cool to room temperature. Then, cover it with plastic wrap or a lid and store it in the fridge. It will keep for up to 3 days.
- Freeze: Allow the Fish Pie with Egg to cool completely. Wrap it tightly in plastic wrap and then foil before freezing. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Fish Pie With Egg?
- In The Oven: Preheat the oven to 350°F (175°C). Cover the fish pie with foil and bake for 20-30 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top.
- In The Microwave: Place a portion of the fish pie on a microwave-safe plate and cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, checking that it is heated evenly.
Delia Smith Fish Pie With Egg Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 562
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 148mg
- Sodium: 980mg
- Potassium: 839mg
- Total Carbohydrate: 48g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 31g
Try More Delia Smith Recipes:
- Delia Smith Broccoli And Stilton Soup
- Delia Smith Bacon And Egg Pie
- Delia Smith Normandy Pork
- Delia Smith All In One Chocolate Cake
Delia Smith Fish Pie With Egg
Description
Delia Smith’s Fish Pie with Egg is made with undyed smoked haddock, whole milk, bay leaf, black peppercorns, parsley, Manx kipper fillets, Arbroath smokies, smoked salmon, plain flour, single cream, hard-boiled eggs, salted capers, cornichons, and lemon juice. This delicious Fish Pie with Egg recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.
Ingredients
For the Filling:
For the Topping:
Instructions
- Preheat Oven: Heat the oven to gas mark 6, 400°F (200°C).
- Prepare the Fish: Place the haddock in a baking dish, pour over the milk, and add the bay leaf, peppercorns, and parsley stalks. Bake uncovered on the top shelf for 10 minutes.
- Prepare Fish Mixture: Remove the skin from the kipper fillets and skin and bone the Arbroath smokies. Cut the fish into 2-inch (5 cm) pieces. Chop the smoked salmon if needed and put all the fish into a bowl.
- Make the Sauce: Melt the butter in a pan. Stir in the flour and slowly add the fish liquid, stirring all the time. Gradually add the cream, season with salt and pepper, and cook for 3-4 minutes. Stir in the chopped parsley.
- Assemble the Filling: Take the haddock out of the oven, throw away the bay leaf, parsley stalks, and peppercorns. Flake the haddock into large pieces and add it to the fish bowl. Add the chopped eggs, capers, cornichons, and lemon juice. Pour in the sauce and mix gently.
- Prepare the Topping: Peel and cut the potatoes into quarters. Steam them over boiling water with some salt until soft (about 25 minutes). Drain, return to the pan, and cover with a tea towel for 5 minutes. Add butter and crème fraîche. Mash with a hand mixer on low speed, then increase to high until smooth and fluffy. Season to taste.
- Assemble and Bake: Spread the mashed potatoes over the fish mixture, making a ridged pattern with a spoon. Sprinkle with Gruyère and Parmesan cheese. Bake on the top shelf for 30-40 minutes, or until the top is golden brown.
- Serve: Garnish with fresh watercress before serving.
Notes
- Use Fresh Fish: Make sure the fish is fresh and firm for the best taste. Check that the haddock, kippers, and smokies are not slimy or smelly.
- Don’t Overcook Potatoes: Steam the potatoes just until they are tender. Overcooking can make them too soft and hard to mash well.
- Add Liquid Slowly: When making the sauce, add the fish liquid a little at a time and keep stirring to avoid lumps.
- Season Well: Taste the sauce and fish mixture as you cook. Add salt and pepper as needed to get the right flavor.
- Spread Topping Evenly: Spread the mashed potatoes over the fish evenly. Use a spoon to make sure the top is smooth and even for a better bake.
Delia Smith Fish Pie With Egg