Fish Pie

Published on by couscousandpudding

Fish Pie




I have made this dish several times but i used to poach the fish first (cook it in a bit of milk) but according to Gordon Ramsay using the fish raw , will keep all the juices in the dish, meaning you don’t lose any flavour at all and that’s trueeeeeeeeeeeeee.







Béchamel sauce

1/2 lemon

Fresh tarragon

1 tbsp parsley

6 large potatoes

A little milk and butter

2  egg yolks





Cook the potatoes in boiling salted water until tender

Mush with a little milk and butter until smooth.

Stir in the egg yolks.

Make the béchamel sauce.

Cut the fish into bite-sized pieces. season

Add the chopped fish to the béchamel sauce, add the lemon juice, the chopped tarragon and parsley.

Pour into an oven proof dish.

Either pipe the mash over or spoon it.

Cook in a preheated oven 180C/GM4 for 40 minutes, or until cooked through, crispy and golden on top.


fishpie1 fishpie2

Published on Fish and seafood

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Comment on this post

oum mouncifrayan 04/01/2010 14:58

une découverte pour moi cette recette!!! elle est très appétissnte!! bravo$$$

sana 04/01/2010 13:35

trés jolie te trés appétissant bise$$

mimi 04/01/2010 11:01

thank you
kiss mimi

AurélieW 04/01/2010 09:49

mmm, €n tout cas ça a l'air délicieux

sab 04/01/2010 05:49

j'adore ce fish pie