Freezer-raid fish pie | Jamie Oliver recipes (2024)

FAQs

Is it best to freeze fish pie cooked or uncooked? ›

To freeze. Cool the assembled pie completely without baking. Cover with a lid or a double layer of foil. Label and freeze for up to 3 months.

Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended.

TESCO FINEST FISH PIE SAUCE 300G.

The Fishmonger Fish Pie Mix 400g | ALDI.

Our answer. Nigella's Nursery Fish Pie (from FEAST) is a potato-topped pie that contains smoked and fresh haddock, boiled eggs and peas. Unfortunately boiled eggs do not freeze well and the whites tend to become rubbery and unpalatable once thawed, so we do not recommend freezing the pie with eggs in.

I always make a pie that can serve 4 and freeze it. If I'm cooking for the two of us then we will eat half and freeze half. You can even freeze it in portions ready to defrost and reheat.

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel. The basic ingredients of a good fish sauce are fish, water, and salt.

Each ingredient plays a role in making the most unctuous dish. Adding prawns alongside the poached fish provides a sweet, seafood surprise, a good grating of nutmeg in the sauce punches extra flavour and enriching the mashed potato with egg yolk is a great tip for both taste and finish.

Why does my fish pie sauce split? ›

However sometimes the white sauce in a fish pie splits or curdles due to the water released by the uncooked fish cooking in the oven. The key to avoiding curdled or split sauce is poaching the fish first in the milk so that it releases the water at that stage and not while it is cooking in the oven.

Fish pie, also known as fisherman's pie, is a traditional British dish.

Potato (43%), 𝐌𝐢𝐥𝐤, Atlantic Cod (Gadus Morhua) (10%) (𝐅𝐢𝐬𝐡), Water, Dyed Smoked Haddock (4.5%) (Haddock (Melanogrammus Aeglefinus) (𝐅𝐢𝐬𝐡), Salt, Colours: Curcumin, Annatto Norbixin), 𝐊𝐢𝐧𝐠 𝐏𝐫𝐚𝐰𝐧𝐬 (4.5%) (𝐊𝐢𝐧𝐠 𝐏𝐫𝐚𝐰𝐧𝐬 (Penaeus Vannamei) (𝐂𝐫𝐮𝐬𝐭𝐚𝐜𝐞𝐚𝐧), Water, Salt), Atlantic Salmon (Salmo Salar) (4%) (𝐅𝐢𝐬𝐡), Mature Cheddar ...

Our approach is based on sourcing fish and shellfish products from responsibly managed fisheries and farms that have minimal impacts on the wider marine environment and are committed to human rights and fair labor practices throughout the supply chain.

Can I reheat the fish pies? As long as the pies were cooled quickly and then placed into the fridge or freezer in a timely manner, these pies can be reheated. Reheat at 200C/180C fan for 15minutes and then make sure the centre is piping hot before digging in.

"You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required." "Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce."

If you need a bigger head start of freezing pies and want to do it from an already-baked state, follow these steps to freeze a pie after baking it. Bake as directed and allow to cool completely. Place the pie in a freezer bag; seal, label, and freeze for up to 4 months. To serve, thaw at room temperature.

No risk at all. reheat it in a microwave and if the top should be crisp, then pop it under the grill. I wouldn't waste it. I'd do as others have suggested and reheat it, overheat if necessary.