Fish pie is a classic comfort food, known for its creamy sauce, hearty base, and delicious topping. While traditional fish pies can be time-consuming, chef Rick Stein has created a simplified version that’s ready in just 40 minutes. This recipe eliminates the need for a béchamel sauce and mashed potato, making it incredibly straightforward without sacrificing flavor.
Stein’s recipe starts with a simple poaching of fish in milk, using a combination of whiting, coley, or pollock and smoked haddock. The poached fish is then flaked and combined with a creamy sauce made by whisking egg yolks, cornflour, and the poaching milk. A touch of white wine, grated cheese, parsley, and a sprinkle of prawns add depth and complexity to the flavor.
The final step is topping the mixture with ready-made puff pastry, creating a golden crust that bakes to perfection. Stein’s approach makes it easy to prepare a delicious and satisfying fish pie without spending hours in the kitchen.
Here’s a breakdown of Rick Stein’s Simple Fish Pie Recipe:
Ingredients:
* 600ml whole milk
* 500g whiting, coley or pollock
* 300g undyed smoked haddock
* Two egg yolks
* Two tbsp cornflour
* 85g mature Cheddar cheese, grated
* Splash of white wine
* Large handful of parsley, chopped
* 150g peeled prawns, fresh or frozen and defrosted
* 320g ready-rolled puff pastry
* Milk or egg yolk, to glaze
* Salt and black pepper
Instructions:
1. Preheat oven to 200C/Fan 180C. Heat the milk in a wide pan over medium heat.
2. Add the fish to the hot milk and poach for 3-5 minutes. Remove the pan from the heat and lift the fish out with a slotted spoon, leaving the milk in the pan.
3. Allow the fish to cool slightly, then peel off the skin and break the flesh into large chunks.
4. In a small bowl, whisk together the egg yolks and cornflour to form a paste.
5. Gradually whisk in one ladleful of the poaching milk.
6. Return the pan of milk to low heat and whisk in the egg yolk mixture. Stir over medium heat until the sauce thickens.
7. Stir in the grated cheese, white wine, and parsley. Season with salt and pepper to taste.
8. Transfer the fish, sauce, and prawns to an ovenproof dish (approximately 20 x 30cm).
9. Top with the readymade pastry sheet and brush with milk or egg yolk for a golden finish.
10. Slice the pastry a couple of times to allow steam to escape.
11. Bake for 25-30 minutes, or until the pastry is golden and well-risen.
12. Serve hot with peas, broccoli, or green leafy vegetables.
