James Martin’s Fish Pie Recipe

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by Sharon Maher on February 28, 2016

in Recipes, Supper

James Martin’s fish pie recipe is so quick and easy it is perfect for a midweek supper. I suggest serving this supper recipe in a fabulous oven to table dish to save on the washing up.

Tip: To make the parsley sauce I  use a plastic balloon whisk as if I use a metal one it always goes lumpy, plus I add the milk slowly and whisk the milk fully in before adding any more.

To save time buy the fish prepared for a fish pie.

Ingredients

Parsley Sauce:

  • 85g butter
  • 40g flour
  • 570 ml milk
  • 150 ml cream
  • A bunch of fresh parsley finely chopped

Fish Pie:

  • 225g white fish
  • 450g salmon fillets
  • Juice from a lemon
  • 4 hard-boiled eggs
  • 900g potatoes
  • 140g baby spinach leaves
  • 55g butter
  • 150 ml single cream
  • A pinch of salt and white pepper
  • A little grated nutmeg

Method

  1. Pre-heat the oven to 200C, 400F, Gas 6
  2. Peel and dice the potatoes and cook in boiling salt water until soft.
  3. Take the potatoes off the boil and drain.
  4. Add cream, butter and a pinch of nutmeg and mash until smooth and creamy, season and set to one side until required.
  5. Check for any fine bones in the fish with your fingers, and remove any skin.
  6. To make the white sauce melt the butter over a low heat then stir in the flour to form a roux and cook slowly for about 3 minutes, keep stirring so the roux doesn’t browning .
  7. In another pan heat the milk and cream to simmering point.
  8. Slowly pour a  little milk mixture into the “roux”  and whisking until blended. Repeat until all the milk is combine into a fine sauce. Bring the sauce to a simmer and then cook over a low heat for 6 minutes. Remove from the heat and add the chopped parsley and set to one side.
  9. Butter an ovenproof dish.
  10. Cut the raw fish into pieces and lay in the dish, season lightly and add a splash of lemon juice.
  11. Top  with the washed spinach.
  12. Pour the parsley sauce even over the top.
  13. Shell and quarter the boiled eggs and place evenly over the sauce.
  14. Top with the mash potato.
  15. Bake for 40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its own sauce.
  16. Serve with fresh or frozen garden peas.
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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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