Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 lb smoked haddock fillets, cut into bite-sized pieces
- 1 lb cooked and peeled prawns
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 lb potatoes, peeled and sliced
- 1/2 cup grated cheddar cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, sauté the onion and garlic in butter until softened.
3. Add the flour and whisk until smooth.
4. Gradually add the milk and cream, whisking constantly until the mixture thickens.
5. Add the mustard, thyme, salt, and pepper, and stir to combine.
6. Add the fish and prawns to the pot and stir gently to coat with the sauce.
7. Transfer the mixture to an oven-safe baking dish.
8. Arrange the sliced potatoes on top of the fish mixture.
9. Sprinkle the grated cheese and breadcrumbs over the potatoes.
10. Bake for 30-35 minutes, or until the potatoes are golden brown and the filling is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 200mg
Sodium: 600mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Smoked salmon can be used in place of the smoked haddock fillets.
- Sweet potatoes can be used in place of the potatoes.
- Gruyere cheese can be used in place of the cheddar cheese.
Variations:
- Add chopped vegetables such as carrots, celery, and peas to the filling.
- Use a mixture of different seafood such as scallops and mussels.
- Add a layer of spinach or kale between the fish mixture and potatoes.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Use a whisk to ensure the sauce is smooth and free of lumps.
- If the potatoes are not browning as desired, broil for a few minutes at the end of cooking time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish pie in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the fish pie before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken.
- If the potatoes are not cooked through, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Ensure all seafood is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Dunbarra Fish Pie is a traditional Irish dish that originated in the coastal town of Dunbarra.
Flavor profiles:
Creamy, savory, and slightly smoky.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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