Fish pie - in four steps

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1. Video tutorial: Making bechamel (white sauce)

1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
3. Make the sauce. Melt half the butter in a pan, stir in the 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. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Different flavours

Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce

Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, salt 3.12 g

Latest comments and suggestions

Results 61-79

• CookingKiwi

  26 August 2009

  CookingKiwi commented on this recipe

  Loved it. Cooked leeks in butter and steamed some baby carrots, which I added to the mix. Fab sauce - very tasty with the milk from the fish/onion/cloves and the pinch of nutmeg. Mmmm.

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• CookingKiwi

  26 August 2009

  CookingKiwi rated this recipe

  

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• V.Geo

  27 August 2009

  V.Geo rated and commented on this recipe

  

  Lovely recipe!!!....

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• Pushan

  02 September 2009

  Pushan commented on this recipe

  Hopeless recipe, an oilmine and so rich. Of course it will be tasty with so much fat inside it. Leave the eggs out, no butter at all, just half amount of sunflower oil will do, schemed milk and it wont be too bad.

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• Shellbell

  05 September 2009

  Shellbell commented on this recipe

  This was delicious, I added the eggs and was surprised how nice it was.

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• Shellbell

  05 September 2009

  Shellbell rated and commented on this recipe

  

  forgot to rate!

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• Katheathcote

  06 September 2009

  Katheathcote rated and commented on this recipe

  

  Extremely popular with the whole family - and making it with lower fat alternatives on the milk, butter and cheese didn't seem to affect the flavour at all

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• donnac

  06 September 2009

  donnac rated and commented on this recipe

  

  Delicious!!!

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• MrsH

  16 September 2009

  MrsH rated and commented on this recipe

  

  Fab recipe! Really easy (although time consuming) to do, kept the egss in and cheese on for that traditional taste but works just fine without when trying to save the calories - also used semi-skimmed and milk and had no problems. I made it with Pollack, Smoked Haddock, Salmon and King Prawns.

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• hmandy

  27 September 2009

  hmandy commented on this recipe

  Tried this left out the egg, but added sweetcorn and prawns ,it was lovely..bit of a potch tio make..but i think once you have done it several times it will get easier,having said that it really was worth the effort even my 13 year old fussy daughter ate it and she doesnt usually like fish..mmmmmmmmmmmmm

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• hmandy

  27 September 2009

  hmandy commented on this recipe

  Added sweetcorn but left out the egg, it was lovely even my 13 year old fussy daughter ate it and she doesnt usually like fish... really lovely .mmm

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• Reni

  01 October 2009

  Reni rated and commented on this recipe

  

  I have been on the look out for a great fish pie and am happy to say this is it! The eggs made it - it was delicious.

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• MelvynG

  12 October 2009

  MelvynG commented on this recipe

  Good recipe, when the hairy bikers made their ultimate fish pie they sprinked the top of the mash with a mixture of ciabatta breadcrumbs and parmesan. Delicious.

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• dollydolittle

  13 October 2009

  dollydolittle rated and commented on this recipe

  

  Wonderful. Used a mix of salmon, white fish and smoked fish. Kept the eggs in. Intended to have it the day I made it, but then plans changed and so kept it for a day in the fridge and it worked really well. Might add some peas next time.

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• HungryHori

  16 October 2009

  HungryHori rated and commented on this recipe

  

  Great recipe,I added sweetcorn with a couple of chopped lsavoy cabbage leaves. It gave it a bit more texture as it can be very saucy.This way the eggs gave it a lovely flavour to accompany the fish sauce. Otherwise I wouldn't use the eggs.I also added spring onion to the mashed potatoe and it came out great.The fish I used was the 100g for 1 pound mixture of haddock/thai river fish/cod special.Also smoked haddock that was on special. Enjoy!!!

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• Panna

  05 November 2009

  Panna rated and commented on this recipe

  

  Really lovely fish pie and incredibly easy to make. I did use eggs and added 200g prawns and frozen peas - delicious! I've made a fish pie before omitting the eggs but actually it tastes so much better with them left in - adds a depth of flavour. Poached the fish the day before intending to make the pie but then was not able to make it so left poaching milk and prepared fish in the fridge, absolutely fine. Will definitely be making this again!

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• hazzler

  14 November 2009

  hazzler commented on this recipe

  my first fish pie i have made and am very proud:) loved this but made changes. thought the egg sounded bit wierd so left it out, glad i did. didn't have enough fish so added mushrooms. halved the amount of flour and butter- too much. served with almost dry fried spring greens in garlic.used parmesan rather than cheddar as didn't have any and liked it.

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• clara jane

  19 November 2009

  clara jane rated and commented on this recipe

  

  Usually make Delia's classic fish pie but thought I'd try a different recipe for a change. Used monkfish and undyed smoked cod and the flavour combination was delicious. The nutmeg in the white sauce was a nice touch. Kept the eggs in - wouldn't be a fish pie without them!

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• Hugh Logan

  21 November 2009

  Hugh Logan rated and commented on this recipe

  

  Did this fairly easy recipe as a main course for a dinner party, must have been good two of my guests asked to take away the couple of portions that were left to have again later. Followed the recipe to the word.

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Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion , quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley , leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato , peeled and cut into even-sized chunks
• 50g cheddar , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 45 mins

Cook 30 mins

Freeze without eggs only

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion , quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley , leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato , peeled and cut into even-sized chunks
• 50g cheddar , grated

Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, salt 3.12 g

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