Two Fish Pie recipe

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  • Serves 4
  • 25 mins to prepare and 30 mins to cook
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Two Fish Pie
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Customer recipe by Steven
Added 28 months ago

I am a member of Tesco Orchard and took part in the Fresh Fish programme. We are given vouchers that enable us to obtain the fish for free or at a reduced price from Tesco. (Although this recipe is stated as being provided by Steven it is actually by Jakkie his wife, the Tesco groceries account is in my husband‘s name.) The fish that was on display looked so good and so fresh. The fishmonger was very helpful and displayed a great deal of knowledge. I told him what I wanted to make and asked him to help me select some fish, which he did, explaining the differences to me.

Preheat oven to 190C/375F/Gas5 Peel potatoes and cut into chunks, boil until soft and then drain. Add 50g of the butter and also the creme fraiche to the potatoes and mash well. Set aside. In a large pan, heat the milk, add the fish, peel the onion and cut in half, add half to the pan with the fish. Bring to the boil and simmer, covered for 6 - 7 minutes. Meanwhile chop the other half of the onion together with the leaks. Heat 50g of butter together with the olive oil in a frying pan and fry gently for 4 to 5 minutes, to soften, but not brown. Remove the fish from the pan and set aside to cool slightly. Keep the milk in the pan. Add the flour to the leaks and stir well, cook for one minute, stirring frequently. Gradually spoon in the milk from the pan and stir well until it is all incorporated. Heat gently until the sauce has thickened. Taste the sauce and add salt and pepper as necessary. Break the fish into chunks, checking for bones and removing skin and fold the fish into the sauce. Also add the peas and chopped boiled eggs. Place the mixture into an ovenproof dish. Sprinkle with grated lemon zest. Carefully top with the mashed potato. Use a fork to spread the mash over the pie and create a rough texture. Dot the pie with the remaining butter and sprinkle with a little cheddar cheese. Place on a baking sheet, to catch any mix that bubbles over and cook for 25 to 30 minutes only golden brown.

I keep frozen leeks in as I find these extremely useful and used them in this recipe. When you buy your fish you can opt for the skinless boneless variety, as I did, Tesco‘s fish monger was very helpful. If you prefer you can omit the eggs and add 100g raw king prawns at the same stage instead.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1kg Potatoes, suitable for mashing
  • 125g Butter
  • 100g Creme Fraiche
  • Pinch Salt & Pepper
  • 500ml Milk
  • 250g Smoked Haddock
  • 200g Cod Loin
  • 1 Onion
  • 2 Leeks
  • 1 tbsp Olive Oil
  • 3tbsp Plain flour
  • 50g Frozen Peas
  • 1 Lemon (Zest only)
  • 3 Hard boiled eggs - chopped
  • Small amount Grated Cheddar Cheese
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