Are you looking for a delicious and comforting fish pie recipe? Look no further! In this article, we will be exploring the famous smoked haddock fish pie recipes from BBC. This recipe is a classic and is loved by many for its layers of smoked and fresh haddock, blended with a dill sauce and topped with heaps of mustard cheesy mash. It's the perfect dish to prepare ahead of time and enjoy with family and friends. Let's dive into the details of how to make this mouthwatering fish pie.
Ingredients:
- Smoked haddock
- Fresh haddock
- Dill sauce
- Mustard cheesy mash
- Leeks
- Butter
- Flour
- Hot milk
- Salt and pepper
- Lemon juice
- Chopped egg
- Potatoes
- Cheese
Instructions:
Butter a 2 litre (3 ¼ pint) shallow pie dish, about 6cm (2 ½”) deep.
Cut the fish into 1cm (1/2”) pieces, discard any skin and bones. Boil the leeks in salted water for about 5 minutes and drain well.
Next, make the sauce. Melt the butter in a good sized pan, add flour and cook for a few moments without allowing it to color. Whisk in half of the hot milk and allow it to thicken. Whisk in the remaining hot milk until smooth. Add the fish, salt, pepper, lemon juice, dill, and chopped egg. Cook over low heat for 2 minutes, stirring constantly. Transfer the mixture to the buttered dish. Spoon over the leeks and set aside to become completely cold and firm.
Meanwhile, boil the potatoes in salted water until tender. Drain and push the potatoes to one side in the pan. Add the milk and let it become hot. Mash the potatoes with the milk using a potato masher, then whisk in the mustard. You may need to add a little more milk to achieve the desired consistency. Season with salt and pepper.
Spread the mash over the cooled fish mixture and scatter with the cheese. Place the dish in a large roasting tin, just in case it boils over.
The pie can be made up to 48 hours ahead and freezes well without the eggs.
Bake in a preheated oven at 200C/180 Fan/Gas 6 for about 30 minutes, until the top is golden and the sauce is bubbling at the edges.
Tip: If you're using an AGA, bake the pie on the top set of runners in the roasting oven for about 30 minutes, until golden brown and the sauce is bubbling.
Variations:
Spinach: Instead of leeks, you can add 500g of lightly cooked spinach to the fish mixture.
Prawn and Haddock: If you prefer a seafood twist, use all un-smoked haddock and add 200g of cold water prawns instead of hard-boiled eggs.
Conclusion:
Now that you have the recipe for the famous smoked haddock fish pie from BBC, you can impress your family and friends with this delicious and comforting dish. The layers of smoked and fresh haddock, combined with the dill sauce and mustard cheesy mash, create a flavorful and satisfying meal. Whether you're making it for a special occasion or simply as a comforting weeknight dinner, this fish pie is sure to be a hit. Enjoy!
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