Mary berry fish pie with white wine sauce:A Comforting Classic

Mary berry fish pie with white wine sauce

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:

  1. Preheat your oven to 190°C (170°C fan/Gas Mark 5). Grease a large pie dish or ovenproof casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Optional cheesy topping: If desired, sprinkle a layer of grated cheddar cheese and breadcrumbs over the mashed potato for a golden brown crust.
  8. 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.

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