Recipes UK
FISH PIE
1 Ibs. fresh filleted
haddock.
Chopped parsley.
1 Ib. soaked
bread-crusts.
Seasoning to taste.
1 large cupful grated
suet.
1 egg.
WASH the haddock and put in a fireproof pie-dish.
Make a forcemeat of the other ingredients, binding together with the
egg.
Cover the fish with forcemeat and bake in a hot oven.
This can be prepared beforehand, and a hot tea or supper served
without any trouble.
FISH PIE ROLL
1/4 lb. flour 2 ozs. shredded
suet
A little anchovy essence
1/2 lb. cooked fish
1/4 lb. oatmeal
1 teaspoonful baking powder
Seasoning
REMOVE all skin and bone,
flake and season fish with pepper, salt and a little anchovy essence.
Mix the flour, suet, oatmeal
and baking powder into a firm paste with a little water.
Roll out to an oblong shape.
Spread fish mixture on to it
and roll up, pressing the edges together.
Tie in a cloth and boil
gently for 2 hours.
Turn out and serve with
parsley sauce.
Creamy Fish Pie This fish pie is filled with a mixture of smoked and
unsmoked fish, plus a few prawns for added interest. The parsley is important
because it not only tastes good, but it also adds a splash of colour to an
otherwise pale pie.
Rick
Steins Fish Pie For great comfort cooking, you'll return to Rick
Stein's classic fish pie recipe time and time again.
How to Make Fish Pie There are many variations to the traditional fish
pie recipe, some use white fish others smoked fish but my personal favorite uses
fresh white fish with some shellfish. I try to avoid using both smoked and white
fish together. This fish pie recipe will serve four, takes about half an hour to
prepare and under an hour to cook.
Culinary
Degrees Guide Information, advice and insight from culinary junkies, blog
style.
