Best Fish Pie With A Sourdough Crust Recipes

TRADITIONAL BRITISH FISH PIE

Traditional British Fish Pie image

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Provided by Al G

Categories World Cuisine Recipes European UK and Ireland English

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g

FISH PIE WITH A SOURDOUGH CRUST

Fish Pie With a Sourdough Crust image

This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the bread has absorbed some of the creamy sauce. You can easily make this pie your own by swapping out the sourdough for any other good-quality white loaf, using other cuts of fish or seafood, such as cod, trout or baby squid, and playing around with whatever herbs you might have on hand. The English mustard is quite a dominant flavor here, and cuts through the richness of the pie itself. If mustard isn't your thing, feel free to reduce the amount to 2 tablespoons.

Provided by Yotam Ottolenghi

Categories dinner, casseroles, seafood, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

5 tablespoons/70 grams unsalted butter, melted
4 slices bacon (about 2 1/2 ounces/70 grams), thinly sliced crosswise
1 large or 2 small leeks (about 10 ounces/300 grams), trimmed, halved lengthwise, sliced crosswise 3/4-inch/2-centimeters thick and washed well
4 garlic cloves, finely chopped
1/4 cup/40 grams all-purpose (plain) flour
3 tablespoons mustard powder
1 1/2 cups/360 milliliters whole milk
1 cup/240 milliliters chicken stock
Kosher salt and black pepper
1/4 cup/10 grams roughly chopped fresh tarragon, plus 1 tablespoon reserved for garnish
1/4 cup/10 grams roughly chopped fresh parsley, plus 1 tablespoon reserved for garnish
2 tablespoons/5 grams roughly chopped fresh dill, plus 1 tablespoon reserved for garnish
8 ounces/225 grams boneless, skinless salmon fillets, cut into roughly 1-inch/3-centimeter pieces
8 ounces/225 grams boneless, skinless halibut fillets, cut into roughly 1-inch/3-centimeter pieces
6 ounces/170 grams extra-large shrimp (prawns), peeled and deveined, tails removed
2 teaspoons finely grated lemon zest, plus 2 tablespoons juice (from 1 to 2 lemons)
8 ounces/225 grams crustless sourdough, cut into 1-inch/3-centimeter cubes
3 tablespoons extra-virgin olive oil

Steps:

Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
In a large sauté pan or skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 teaspoon salt and a good grind of pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish. Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
In a large bowl, toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.