Pie with fish heads plus#

Key tip for the sauce – make sure it’s pretty thick. He keeps going on and on and on about it 😂). This is a point of disagreement between myself and my brother who believes the filling should be just fish, whereas I find the texture too one dimensional for my taste. So I’ve included the carrots and celery as optional in the recipe – otherwise I’ll never hear the end of it! (Much like the fact that I tinkered with his famous Sausage Rolls recipe. I don’t think it’s strictly traditional to include sautéd carrots and celery in the sauce, but I like adding them because it adds even more flavour and it adds more texture to the filling. The flavour infused milk is then used to make the creamy sauce for the Fish Pie. I think you’ll be amazed at the flavour that’s infused into the milk with just 7 minutes of poaching time. It adds a subtle hint of flavour into the broth to make this Fish Pie extra special.

Poaching the fish with onions studded with cloves is a traditional method that I enjoy using. But I can’t deny that I love the colour it adds to the pie filling!

It’s great value – $10/kg ($5/lb), it’s well seasoned infused with good smokey flavour, so it’s fantastic for Fish Pie.Īnd yes, it’s dyed. The only one sold at my local fish shop and supermarkets (Woolies) is smoked cod. Here in Australia, our range of smoked fish is sadly lacking. But I find it a bit overwhelming to use only smoked fish which is why I use both smoked and unsmoked (normal raw) fish. I like to use a combination of both smoked and normal unsmoked fish. The smoked fish (the bright orange one) provides most of the flavour. And the path to a great broth is using the right fish. The key element of Fish Pie is the broth used to make the creamy sauce. The extra pots and pans are totally worth it! A filling loaded with flakes of fish smothered in a beautiful creamy white sauce. But no more steps than usual pies – Cottage Pie, Beef and Mushroom Pie, Shepherds Pie.Ī golden crusted, creamy mashed potato topping. This recipe has a few more steps in it than my usual quick ‘n easy dinner recipes.

Fish Pie for Easter! (Or any other time of the year 🙂 ) Also see recipe notes for using canned tuna or salmon to make this!

Pie with fish heads plus#

Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it’s more economical. A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish.