Fish Pie by James Martin is a gourmet treat consisting of haddock, cod, and Arbroath smokies doused in a velvety white sauce and finished with creamy mashed potatoes, ready within an hour!
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🧡 Why You’ll Love This Fish Pie Recipe:
- Decadent Medley: Indulge in a luxurious blend of haddock, cod, and smokies for a seafood symphony.
- Velvety White Sauce: The buttery, parsley-infused sauce elevates the dish to a new level of culinary delight.
- Creamy Crown: The lush mashed potato topping, enriched with butter and cream, creates a heavenly contrast to the savory filling.
- Baked Perfection: The golden-brown crust, baked to perfection, adds a delightful crunch, enhancing the overall sensory experience.
❓ What Is James Martin’s Fish Pie Recipe?
James Martin’s Fish Pie is a sumptuous creation featuring haddock, cod, and optional Arbroath smokies, enveloped in a velvety white sauce, crowned with creamy mashed potatoes, and baked to golden perfection.
🥔 James Martin Fish Pie Ingredients
- 450g haddock, skin removed
- 450g cod, skin removed
- 2 Arbroath smokies (optional)
- ½ onion peeled and studded with 4 cloves
- 2 bay leaves
- 40g butter
- 2 ½ tbs plain flour
- 500ml milk
- 1 small bunch parsley, chopped
To top:
- 800g mashed potato
- 50g butter melted
- 100ml double cream
To serve:
- 600g peas
- Knob of butter
🥘 How To Make James Martin Fish Pie
- Set oven temperature to 200 degrees Celsius (or gas mark 6).
- Finely chop the haddock and fish. Pour into a baking dish and top with Arbroath smokies flakes.
- Before adding the cloves, sauté the onion and bay leaf in a saucepan with the milk for 2 minutes.
- To make the white sauce, melt the butter in a saucepan, add the flour, and cook, stirring constantly, for 2 minutes.
- Slowly drizzle in the milk while whisking. While simmering, ensure that it is bubbling. Add the chopped parsley and mix well.
- Make sure the fish is covered in sauce. Spread the mashed potato mixture equally over the pie. Mix in the butter and cream.
- Allow 30 to 40 minutes for baking. Garnish with a knob of butter and accompany with steaming peas.
💭 Recipe Tips
- Picking fresh haddock, cod, and your choice of Arbroath smokies is essential.
- Whisk the milk into the flour-butter combination while keeping it at a bubbling simmer to get a smooth texture.
- For a decadent topping, mix mashed potatoes with butter and cream.
- A homogeneous and decadent topping can be achieved by spreading the mashed potato mixture evenly over the pie.
🥗 What Goes Well With Fish Pie?
To accompany the fish pie, have a side of steamed vegetables, mixed green salad, crab cakes, fried shrimp, gravy, garlic bread, creamed spinach, cabbage and bacon.
🎚 How To Store Leftovers Fish Pie?
- In The Fridge: Refrigerate leftover fish pie in a sealed tightly container for up to 1 to 2 days.
- In The Freezer: Freeze leftover fish pie individual portions in freezer-safe containers for up to 3 months. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Fish Pie?
- Oven: Reheat fish pie slices in a preheated oven at 350°F for around 10 to 15 minutes until piping hot.
- Microwave: Warm fish pie slices in the microwave in short 30-second intervals, stirring in between, until thoroughly heated.
FAQs
What is the fish pie sauce made of?
The fish pie sauce is a velvety white sauce crafted with the milk used to poach the fish, ensuring rich flavor.
Why does my fish pie go watery?
Watery fish pie may result from overly soft mashed potatoes, compromising texture and allowing excess moisture to impact the dish.
How hot should fish pie be when cooked?
Fish pie should be cooked to a minimum internal temperature of 75°C (167°F) to ensure thorough cooking and food safety.
Why does my fish pie curdle?
Your fish pie may curdle if uncooked fish releases water during baking, causing separation in the sauce. Ensure fish is cooked beforehand.
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James Martin Fish Pie Nutrition Facts
Amount Per Serving
- Calories 539
- Total Fat 28g
- Saturated Fat 13g
- Trans Fat 0.6g
- Cholesterol 154mg
- Sodium 1163mg
- Potassium 1137.3mg
- Total Carbohydrates 28g
- Dietary Fiber 1.7g
- Sugars 2.4g
- Protein 42g
James Martin Fish Pie
Description
Fish Pie by James Martin is a gourmet treat consisting of haddock, cod, and Arbroath smokies doused in a velvety white sauce and finished with creamy mashed potatoes, ready within an hour!
Ingredients
To top:
To serve:
Instructions
- Set oven temperature to 200 degrees Celsius (or gas mark 6).
- Finely chop the haddock and fish. Pour into a baking dish and top with Arbroath smokies flakes.
- Before adding the cloves, sauté the onion and bay leaf in a saucepan with the milk for 2 minutes.
- To make the white sauce, melt the butter in a saucepan, add the flour, and cook, stirring constantly, for 2 minutes.
- Slowly drizzle in the milk while whisking. While simmering, ensure that it is bubbling. Add the chopped parsley and mix well.
- Make sure the fish is covered in sauce. Spread the mashed potato mixture equally over the pie. Mix in the butter and cream.
- Allow 30 to 40 minutes for baking. Garnish with a knob of butter and accompany with steaming peas.
Notes
- Picking fresh haddock, cod, and your choice of Arbroath smokies is essential.
- Whisk the milk into the flour-butter combination while keeping it at a bubbling simmer to get a smooth texture.
- For a decadent topping, mix mashed potatoes with butter and cream.
- A homogeneous and decadent topping can be achieved by spreading the mashed potato mixture evenly over the pie.