Mary berry fish pie with white wine sauce
Mary Berry’s culinary wisdom extends far beyond cakes and pastries. Her fish pie with white wine sauce is a heartwarming dish that embodies the essence of comfort food. Packed with flaky fish, tender vegetables, and a creamy white wine sauce, this pie is a guaranteed crowd-pleaser, perfect for a cozy dinner or a casual weekend lunch.
Ingredients:
For the Filling:
- 500g cod fillet, skinless and cut into chunks
- 250g salmon fillet, skinless and cut into chunks
- 100g raw prawns, peeled and deveined
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 leek, white part only, sliced
- 2 celery sticks, chopped
- 2 carrots, peeled and diced
- 1 bay leaf
- 400g can chopped tomatoes
- 150ml dry white wine
- 400ml fish stock
- 1 tbsp chopped fresh dill
- Salt and freshly ground black pepper to taste
For the Mash:
- 600g potatoes, peeled and chopped
- 50g butter
- Splash of milk
- Salt and freshly ground black pepper to taste
For the Topping (Optional):
- Grated cheddar cheese
- Breadcrumbs
Instructions:
- Preheat your oven to 190°C (170°C fan/Gas Mark 5). Grease a large pie dish or ovenproof casserole dish.
- Cook the fish: Heat the olive oil in a large pan over medium heat. Sauté the onion, leek, celery, and carrots for 5-7 minutes, or until softened. After this,Add the bay leaf and cook for a further minute.
- Simmer the sauce: Pour in the chopped tomatoes, white wine, and fish stock. Now Bring to a simmer and cook for only 10 minutes. Season with salt and pepper.
- Add the fish & prawns: Gently stir in the cod, salmon, and prawns. After this,Cook for 5-8 minutes, or until the fish is opaque and cooked through. Remove from the heat and stir in the chopped dill.
- Prepare the mash: While the fish simmers, cook the potatoes in boiling water until tender. Drain well and mash with butter and a splash of milk until smooth. Season with salt and pepper.
- Assemble the pie: Spoon the fish mixture into the prepared pie dish. Top generously with the creamy mashed potato, spreading it evenly to cover the filling completely.
- Optional cheesy topping: If desired, sprinkle a layer of grated cheddar cheese and breadcrumbs over the mashed potato for a golden brown crust.
- Bake to perfection: Bake the fish pie in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
Tips from Mary Berry:
- Use good quality fish: Fresh, flaky fish is key to a delicious pie. Ask your fishmonger for recommendations for a good fish pie mix.
- Don’t overcook the fish: Overcooked fish can become dry and tough. Aim for opaque flesh that flakes easily with a fork.
- Leftovers? The fish pie can be assembled and refrigerated overnight before baking. It also reheats well, making it a great option for meal prepping.
Benefits of Mary berry fish pie with white wine sauce:
- Hearty and comforting: This dish is perfect for warming you up on a chilly day.
- Packed with flavor: The combination of fish, vegetables, and creamy white wine sauce creates a delightful taste sensation.
- Easy to prepare: With straightforward steps, this recipe is achievable even for beginner cooks.
- Family-friendly: The creamy and flavorful filling makes it a hit with both adults and children.
Conclusion:
Mary Berry’s fish pie with white wine sauce is a timeless classic that offers both comfort and deliciousness. So, gather your ingredients, turn on the oven, and get ready to create a heartwarming meal that everyone will enjoy.
FAQs:
- Can I use frozen fish? Yes, frozen fish can be substituted. Ensure it’s fully thawed and patted dry before adding it to the pan.
- What can I use instead of white wine? If you don’t have white wine, you can substitute it with chicken stock for a slightly different flavor profile.
- What vegetables can I add? Feel free to experiment with different vegetables like peas, corn, or broccoli.