Fish pie is a comforting dish from British cuisine that combines fish in white sauce under gratin mashed potatoes. It became popular in the Victorian era as a way to take advantage of the daily fish in humble homes. Today it is a classic for pub food and family dinners throughout Great Britain.
International
British fish pie
British fish pie with bechamel, spinach, prawns and gratin puree.
- United Kingdom
- Main course
- Light
- High protein
- High fiber
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 32 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
British fish pie is a preparation from the United Kingdom with medium difficulty. Reserve about 65 minutes in total (30 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of white fish in pieces.
- Have ready: 200 g of peeled shrimp.
- Have ready: 300 g of fresh spinach.
- Have ready: 500 ml of whole milk.
- Have ready: 50 g of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Poach the fish and shrimp in milk with wine for 8 minutes; drain…
Poach the fish and shrimp in milk with wine for 8 minutes; Drain, reserving the milk.
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Prepare bechamel with butter
Prepare bechamel with butter, flour and cooking milk; Season with salt and pepper and add dill.
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Sauté spinach with onion until reduced; mix with…
Sauté spinach with onion until reduced; mix with crumbled fish and bechamel. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Place the filling in a baking dish; cover with mashed potatoes…
Place the filling in a baking dish; cover with buttered mashed potatoes. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Sprinkle cheddar cheese and mark the surface of the puree with a fork.
Sprinkle cheddar cheese and mark the surface of the puree with a fork.
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Gratin at 200 C for 25 minutes until golden; rest for 10 minutes…
Gratin at 200 C for 25 minutes until golden; rest 10 minutes before serving. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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