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Traditional Fish Pie Recipe
|Milk||10 Fluid Ounce (300 Milliliter)|
|Shallot||1 , sliced|
|Dried marjoram||1⁄2 Teaspoon|
|Dried dill||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Cod fillets/Other white fish fillets||1 Pound (500 Gram)|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Parsley||8 Tablespoon, freshly chopped|
|Lemon juice||1 Teaspoon|
|Flour||12 Ounce (350 Gram)|
|Unsalted butter||12 Ounce, chilled (350 Gram)|
|Iced water||6 Tablespoon|
Serving size: Complete recipe
Calories 4677 Calories from Fat 2827
% Daily Value*
Total Fat 321 g494.6%
Saturated Fat 198.2 g991%
Trans Fat 0 g
Cholesterol 1205.2 mg
Sodium 1380.6 mg57.5%
Total Carbohydrates 315 g105%
Dietary Fiber 15.6 g62.5%
Sugars 19.7 g
Protein 140 g279.6%
Vitamin A 413.8% Vitamin C 285.1%
Calcium 86.7% Iron 169.7%
*Based on a 2000 Calorie diet
Sift the flour and salt into a mixing bowl.
Add one-third of the butter and cut into small pieces.
Rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in enough of the water to bind the mixture and knead to a dough.
Chill for 15 minutes.
Form the remaining butter into a slab about 2 cm/3/4 in thick.
Roll out the dough to a rectangle about 6 mm/1/4 in thick.
Place the slab of butter in the centre and fold the dough over it to make a parcel.
Chill for 10 minutes.
Place the dough, folds down, on a floured surface and roll out into a rectangle.
Fold the rectangle in three, then turn so the open end is facing you.
Roll out again, fold and chill for 15 minutes.
Repeat the rolling and folding twice more and leave to chill while making the filling.
Put the milk, shallot, marjoram, dill, bay leaf and salt and pepper to taste in a saucepan.
Infuse over low heat for 10 minutes.
Poach the cod fillets in the strained milk for about 15 minutes.
Test with a fork: the flesh should flake easily.
Drain, then remove the skin.
Flake the fish into large pieces.
Melt the butter in a saucepan.
Add the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the strained milk.
Return to the heat and simmer, stirring, until thickened and smooth.
Remove from the heat and stir in the flaked fish, parsley and lemon juice.
Roll out the dough to a square about 6 mm/1/4 in thick.
Trim the edges to straighten them.
Lift the dough onto a greased baking sheet.
Spoon the fish filling into the centre and lift up the four corners of the dough over the filling.
Pinch them together in the centre to seal.
Mix together the egg yolk and milk and brush over the dough.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 30 to 40 minutes or until the pastry is golden brown.