Fish pie is a classic British dish that has been enjoyed for generations. It is a comforting and hearty meal that features a creamy sauce, flaky fish, and a buttery mashed potato topping. While the origins of fish pie are uncertain, it is believed to have been a popular dish in the 18th century. However, it was Nigel Slater, a renowned British food writer and chef, who popularized the smoked fish pie variation.
The Invention of Smoked Fish Pie by Nigel Slater
Nigel Slater is a household name in the UK when it comes to food. He is known for his simple yet delicious recipes that celebrate the flavors of British cuisine. In his book real food, published in 1998, Slater introduced the concept of smoked fish pie.
Traditionally, fish pie was made with fresh fish, such as cod or haddock. However, Slater's twist on this classic dish involved using smoked fish, such as smoked haddock or salmon, to add an extra layer of flavor. The smoky and rich taste of the fish paired perfectly with the creamy sauce and mashed potatoes.
Slater's smoked fish pie quickly gained popularity among food enthusiasts and home cooks. It became a go-to recipe for those looking to elevate their fish pie game and experiment with different flavors.
The Recipe: Nigel Slater Smoked Fish Pie
If you're interested in trying Nigel Slater's smoked fish pie, here's a simple recipe to get you started:
- Ingredients:
- 500g smoked haddock or salmon fillets
- 600ml milk
- 1 bay leaf
- 50g butter
- 50g plain flour
- 1 tablespoon Dijon mustard
- 200g frozen peas
- 600g mashed potatoes
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 180°C.
- Place the smoked fish fillets in a baking dish and cover with milk. Add the bay leaf and bake for 15 minutes.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
- Slowly whisk in the milk from the baked fish, discarding the bay leaf. Continue whisking until the sauce thickens.
- Stir in the Dijon mustard and frozen peas. Cook for an additional 2 minutes.
- Flake the baked fish into the sauce and season with salt and pepper.
- Transfer the fish mixture to a baking dish and top with mashed potatoes.
- Bake for 30 minutes or until the mashed potatoes turn golden and crispy.
- Serve hot and enjoy!
Frequently Asked Questions
Can I use other types of fish for the smoked fish pie?
Yes, you can experiment with different types of smoked fish, such as mackerel or trout, to add variety to your pie.
Can I make the mashed potatoes in advance?
Absolutely! You can prepare the mashed potatoes ahead of time and store them in the refrigerator until you're ready to assemble and bake the pie.
Can I freeze the smoked fish pie?
Yes, you can freeze the smoked fish pie before baking. Simply assemble the pie, cover it tightly with foil or plastic wrap, and store it in the freezer. When you're ready to enjoy it, thaw it in the refrigerator overnight and then bake as directed.
In Conclusion
Nigel Slater's smoked fish pie is a delicious twist on the classic British dish. His innovative use of smoked fish adds a depth of flavor that elevates the dish to a whole new level. Whether you're a fan of traditional fish pie or looking to try something new, Nigel Slater's recipe is definitely worth a try. So gather your ingredients, follow the simple instructions, and indulge in a comforting and flavorful smoked fish pie!
If you want to know other articles similar to Nigel slater's smoked fish pie: a tasty twist on a classic you can visit the Recipes category.
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