Mary berry fish pie with sliced potatoes

Mary berry fish pie with sliced potatoes is a classic British dish that combines flaky white fish, smoked haddock, and prawns in a creamy sauce topped with buttery sliced potatoes. This recipe is easy to make and perfect for family dinners or entertaining guests. The combination of different types of seafood gives the dish depth of flavor while the topping adds an extra layer of richness. With Mary Berry’s expert guidance, you’ll be able to create a delicious meal that everyone will love!

Why people also love Mary berry fish pie with sliced potatoes

People love Mary Berry’s fish pie with sliced potatoes for several reasons. Firstly, the combination of different types of seafood creates a complex and delicious flavor profile that is both comforting and satisfying. Secondly, the creamy sauce adds richness to the dish without being too heavy or overpowering. Finally, the buttery sliced potatoes on top provide a crispy texture that complements the softness of the filling. Overall, this recipe is easy to make and perfect for family dinners or entertaining guests due to its versatility and crowd-pleasing nature.

Ingredients:

• 750g mixed fish fillets (salmon, cod, haddock)
• 300ml milk
• 300ml double cream
• 1 bay leaf
• Salt and pepper to taste
• Pinch of nutmeg
• Juice of half a lemon
• 50g butter
• 50g plain flour
• For topping:4 large potatoes thinly sliced

Instructions:

1. Preheat your oven to 200°C/180°C fan/gas mark6.
2. Place the mixed fish fillets in a large saucepan with enough cold water to cover them. Bring it up to boil then simmer for around five minutes until just cooked through.
3. Drain the fish into a colander over another pan so you can keep the cooking liquid. Remove the skin and any bones from the fish and break it into large chunks.
4. In a separate pan, heat up the milk, cream, bay leaf, salt, pepper and nutmeg until just below boiling point.
5. Melt butter in another saucepan over medium heat then add flour to make a roux paste.
6. Gradually pour in the hot milk mixture while whisking constantly until smooth. After this,Simmer for around 10 minutes or until thickened.
7. Add lemon juice to taste then remove from heat and discard bay leaf.
8. Layer your cooked fish into an ovenproof dish followed by pouring over white sauce on top of it
9. Arrange sliced potatoes on top of the pie
10. Place dish onto baking tray so it is easier to move around in oven
11. Cook for 45-50 minutes or until the potatoes are golden brown and crispy.
12. Serve hot with your choice of vegetables or salad.

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour and 10 minutes
• Difficulty: Easy
• Yield: Serves 4-6 people

Servings Suggestions:
This dish can be served on its own or with a side of vegetables such as steamed green beans or peas. You could also serve it with a salad.

Expert Tips & Tricks:

• Use any combination of fish fillets you like in this recipe.
• If you don’t have double cream, use single cream instead.
• For extra flavor, add chopped fresh herbs such as parsley or dill to the white sauce before pouring over the fish.
• To make ahead, assemble the pie up until step 8 then cover and refrigerate overnight. Add sliced potatoes just before baking.

Nutrition Information:
This recipe provides approximately 570 calories per serving, with 32g of fat, 39g of carbohydrates and 31g of protein.

Presentation:
To present the fish pie with sliced potatoes, you can serve it in individual ramekins or in a large ovenproof dish for family-style dining. Garnish with fresh herbs such as parsley or chives to add color and freshness to the dish. The crispy golden brown potatoes on top will make this dish look very appetizing and inviting!

Variations and substitutions for Mary berry fish pie with sliced potatoes recipe:

1. Vegetarian option: Substitute the mixed fish fillets with a combination of vegetables such as mushrooms, spinach, leeks and peas. You can also use vegetable stock instead of fish stock to make the white sauce.
2. Gluten-free option: Use gluten-free flour in place of plain flour to make the roux paste for the white sauce.
3. Dairy-free option: Substitute double cream with coconut milk or oat cream, and butter with vegan margarine.
4. Topping variation: Instead of using sliced potatoes on top, you can use mashed potato or sweet potato mash which will give it a different texture.
5. Cheese topping: Sprinkle grated cheese on top before baking for an extra layer of flavor and richness.
6. Seafood options: You can substitute mixed fish fillets with other seafood such as prawns, scallops or crab meat.
7. Spicy twist: Add some spice to the white sauce by adding a teaspoon of curry powder or cayenne pepper.
8. Herb-infused option: Infuse the milk and cream mixture with herbs such as thyme, rosemary or basil before making the white sauce for extra flavor.
9. Crispy breadcrumb topping: Instead of using potatoes on top, you can use crispy breadcrumbs mixed with melted butter and sprinkle it over the fish pie before baking.
10. Mediterranean twist: Use sun-dried tomatoes, olives and feta cheese in place of fish fillets to give it a Mediterranean-inspired flavor profile.

Recommendations and notices:

1. Make sure to use a variety of fresh fish fillets that are sustainable and in season.
2. To save time, you can prepare the white sauce ahead of time and store it in an airtight container in the refrigerator until ready to use.
3. If you don’t have access to fresh fish fillets, frozen ones will work just as well. Just make sure they’re fully thawed before cooking.
4. When layering the cooked fish into the ovenproof dish, try not to break up the chunks too much so that they retain their texture when baked.
5. For extra flavor, add chopped herbs such as parsley or dill to the white sauce before pouring over the fish.
6. Don’t overcrowd your ovenproof dish with too many layers of fish and potatoes, as this can affect the cooking time and result in unevenly cooked food.
7. Allow the fish pie to cool for a few minutes before serving, as it will be very hot straight out of the oven.
8. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
9. If you’re using ramekins instead of an ovenproof dish, adjust your cooking time accordingly as they may cook faster than a larger dish.
10. Make sure that your sliced potatoes are evenly sized so that they cook at the same rate and become crispy on top.

Conclusion:

Mary Berry’s fish pie with sliced potatoes is a delicious and hearty meal that is perfect for dinner. The combination of mixed fish fillets, creamy white sauce, and crispy potato topping creates a satisfying texture and flavor that will leave you feeling full and satisfied. It’s also easy to make at home using simple ingredients that you can find in most grocery stores. Give this recipe a try for your next family meal or special occasion!

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