Best fish pie recipe | Jamie Oliver fish pie recipes (2024)

FAQs

How long to cook Jamie Oliver fish pie? ›

Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

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.

Put the carrots, parsnips and potatoes in a pan of water. Simmer for 20-25 minutes, until tender. Drain, mash with 15g of the butter and season. Put all the fish in a pan and pour over the milk.

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. 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.

Cooking the pie: Pre-heat your oven to 175 C. Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

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

Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel. The basic ingredients of a good fish sauce are fish, water, and salt.

The Fish Pie, also known as a Fisherman's Pie ( because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes.), is a traditional British dish, said to have originated in Scotland.

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.

Can I reheat the fish pies? As long as the pies were cooled quickly and then placed into the fridge or freezer in a timely manner, these pies can be reheated. Reheat at 200C/180C fan for 15minutes and then make sure the centre is piping hot before digging in.

How long should I bake my pie? ›

Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.

To reheat from frozen, uncover and cook on a baking tray in a preheated oven at 210°C/Fan 190°C/Gas 6½ for 1 ¼ - 1 ½ hours or until piping hot throughout.

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes.