Nursery Fish Pie

Name: Nursery Fish Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 leave bay; 8 servings butter; 8 servings Cheddar; 8 servings eggs; 8 servings haddock; 8 servings frozen peas; 8 servings potatoes; 8 servings smoked haddock; 8 servings white pepper; 8 servings whole milk

Nursery Fish Pie is a gluten free and pescatarian recipe with 8 servings. One portion of this dish contains around 53g of protein, 27g of fat, and a total of 561 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up peas, pepper, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Peel the potatoes and cut them in half or quarters, depending on size, and put them in a pan of salted water to cook from cold. When theyre tender, drain and then mash them with stick of the butter, seasoning to taste.

Ingredients you will need

Seasoning

Potato

Butter

Water

Equipment you will use

Frying Pan

Put the fish into a large skillet with the milk, bay leaves and peppercorns. Bring the milk in the pan to a boil, then immediately turn down and simmer the fish until it is just cooked through.

Ingredients you will need

Peppercorns

Bay Leaves

Fish

Milk

Equipment you will use

Frying Pan

Remove the fish to a plate and pour the cooking liquid into a glass measuring cup, straining out the bay leaves and peppercorns.

Ingredients you will need

Peppercorns

Bay Leaves

Fish

Equipment you will use

Measuring Cup

Meanwhile, put the frozen peas in a bowl, pour over some boiling water and preheat the oven to 375F, slipping in a baking sheet as you do so.

Ingredients you will need

Water

Peas

Equipment you will use

Baking Sheet

Bowl

Oven

Melt the remaining stick butter in a saucepan and stir in the flour to make a roux. Take this off the heat briefly, just while you gradually whisk in the fishy milk, then put back over a medium heat and keep stirring until the sauce comes to a boil and thickens.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Sauce Pan

Whisk

Let it bubble away for a couple of minutes and then take off the heat and stir in most of the cheese (leaving some to sprinkle over the top of the pie later) and the drained peas.

Ingredients you will need

Cheese

Peas

Flake the fish, making sure not to let it disintegrate too much, and use it to line a 12-cup ovenproof dish and pour the sauce over, using a rubber spatula to help you distribute it equally and meld it with the fish.

Ingredients you will need

Sauce

Fish

Equipment you will use

Spatula

Cut the hard-boiled eggs into slices and arrange the golden-centered discs over the top of the fish in sauce. Top with the mashed potato, using a spatula, again, to help you coax it right over the sides. With a fork, scrape lines up and down the length of the dish and then sprinkle with a little grated Cheddar cheese before putting it on the sheet in the oven for 2040 minutes, depending on whether youre putting the pie in hot or cold.

Ingredients you will need

Shredded Cheddar Cheese

Hard Boiled Egg

Potato

Sauce

Fish

Equipment you will use

Spatula

Oven

var article

Type_27_data = {};

article

Type_27_data.init_step_by_step_images = 0;

Equipment

Ingredients

Servings:

frozen peas 8servings

potatoes 8servings

smoked haddock 8servings

white pepper 8servings

whole milk

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.