Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you keep fish pie from getting watery? ›

In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie. It may help to reduce the oven to 180C/160Fan/350F, as ovens vary, and heat the pie a little more gently. Make sure that the pie is piping hot in the centre before removing it from the oven.

Meanwhile, for mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy.

Alternatively, during autumnal months, sautéed green beans with sweet shallots and garlic would be a very tasty option to serve with fish pie. Roasted carrots are another delicious option to serve with fish pie, try dusting with paprika or cumin spices for a winter warmer side dish to your fish pie.

Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

For the fish pie if you are using raw fish and then pouring the sauce over before baking it could be that the fish is letting out some liquid as it cooks in the oven, which would also either thin the sauce or give it the appearnace of curdling. This may particulalry happen if the fish has been frozen and thawed.

Traditionally, mushy peas are served either with fish and chips, or if you are a proper northerner, with a pie or hotpot (of which more in a future post). They consist of dried marrowfat peas that are soaked in water with an added tablet of sodium bicarbonate and then cooked slowly until resembling a grey/green glop.

Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method. TRADITIONAL METHOD: Clean and rinse beans; cover with three times as much water as beans.

What is the difference between fish pie and fisherman's pie? ›

In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added)is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the mashed potato topping is similar to that used for shepherd's pie.

A chardonnay is a good option here (particularly if it is just lightly oaked) – even a very basic one will work, or reach for chablis, or a richer wine from South Africa or Australia. Muscadet also works, as does a textured grenache blanc. Or, fish pie is delicious with champagne.

It is known by a number of different names such as Fisherman's Pie or Ocean Pie and is usually covered with a creamy or crusty potato topping.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

#1 Tip for Cooking Seafood

Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

Thicken the Filling – Stir in salt, pepper, and flour. Add beef stock and Worcestershire sauce. Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.