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

FAQs

How do you keep fish pie from getting watery? ›

Otherwise we wonder if the pie is being slightly overheated. 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.

The sauce for a fish pie is traditionally roux-based where an equal amount of flour and butter is cooked until toasty then milk is whisked in to give a thick white sauce. As fish will give out water when cooked it's important to have a sauce that binds all of the ingredients and doesn't split.

Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

If there aren't enough apples in your pie, it can lead to excess liquid as apples release moisture when baked. The filling might not thicken properly, resulting in a watery consistency.

Creamy Fish Pie Recipe FAQs

Serve this with some simple greens, like peas, green beans or broccoli. Why does fish pie sometimes go watery? This can often happen when your mashed potatoes are too soft to start with. They need to be left a little thicker than normal.

Ingredients and manufacture

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

However sometimes the white sauce in a fish pie splits or curdles due to the water released by the uncooked fish cooking in the oven. The key to avoiding curdled or split sauce is poaching the fish first in the milk so that it releases the water at that stage and not while it is cooking in the oven.

Stargazey pie, however, is a Cornish dish that can startle some crowds—mainly because of the fish heads poking up out of the crust. Traditionally served during Tom Bawco*ck's Eve, a Christmastime festival held in the Cornish village of Mousehole, England, the dish wears its ingredients on its sleeve.

What herbs go with fish? ›

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout. Thank you.

Ingredients. INGREDIENTS: White Fish (34%), Smoked White Fish (34%) [White Fish, Salt, Colours (Curcumin, Annatto Norbixin)], Salmon (Fish) (32%).

Ingredients. The pie is usually made with fresh and smoked fish (for example cod, haddock, salmon or halibut) or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Hard boiled eggs are a common additional ingredient. Parsley or chives are sometimes added to the sauce.

Some flavor will be imparted onto the fish if you hit it with lemon juice before cooking, but it won't have the same intensity as freshly squeezed. Intensity is the objective of the squeeze of lemon, don't dull it with heat. Easy peasy, lemon squeezy.

Brush fish with olive oil, melted butter, or pesto to keep it moist, and season as desired with snipped fresh or dried herbs, spice blends, minced garlic, and/or salt and pepper.

It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

Fish in good condition are smooth and firm to the touch, and kick furiously about the deck after capture, whereas fish in poor condition are lean, perhaps loose skinned, and lifeless; the cut surface of a fillet from a fish in bad condition feels watery. Fish lose condition at the spawning season.