Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, the best fish pie filling recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Tom Aikens jazzes up his white sauce with an onion and white wine reduction, and a generous amount of double cream, and then cooks the raw fish in. Bentley's is best-known for fabulous oysters but the fish pie comes a close second. The recipe serves four and the portions are very generous. I live alone and improvised a version for two.
The Best Fish Pie Filling Recipe is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. The Best Fish Pie Filling Recipe is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook the best fish pie filling recipe using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make The Best Fish Pie Filling Recipe:
- Prepare 320 g tuna flakes in oil
- Make ready 2 medium sized bell peppers (Any colour will do, I used green)
- Prepare 1 medium sized onion
- Get 2 medium sized carrots
- Get 1 tsp paprika
- Get 1/2 tsp salt
- Take 1 tsp curry powder
- Prepare 1 tbsp butter, at room temperature
- Make ready 1 tsp cornstarch + 1 tsp water
- Prepare 1 garlic clove
- Make ready 1/2 tsp ginger powder
This quick and delicious fish pie is full of flavour and lighter than traditional recipes. The usual white sauce is replaced with a c. Stir the fish and prawns into the sauce. Spoon into a two-litre baking dish.
Instructions to make The Best Fish Pie Filling Recipe:
- Gather all the ingredients. Thoroughly wash the vegetables. Grate the carrots, finely dice the garlic and cut the bell peppers and onions into cubes. Mix the water and cornstarch together.
- In a heavy bottom saucepan to avoid burning, cook the tuna flakes alone for about 2 - 3 minutes on medium heat stirring frequently. After, add in the vegetables and continue cooking for 2 minutes, stirring as and when needed.
- Next, add in all the seasoning, cornstarch and water mixture and butter, stir thoroughly and cook for the last 3 - 4 minutes on low heat. When done, take of the heat and allow to cool completely. Use for the intended purpose. This filling can be refrigerated for up to 1 week and frozen for up to 1 month in a zip lock bag. Just reheat for a few minutes before use.
Stir the fish and prawns into the sauce. Spoon into a two-litre baking dish. Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese. Assemble the pie, then cover tightly with a double thickness of foil. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves.
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