Good Friday Fish Pie is a traditional British recipe for a classic fish pie with a potato and cheese topping that was traditionally made and served on Good Friday. The full recipe is presented here and I hope you enjoy this classic British version of: Good Friday Fish Pie.
A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.
Go to the printable version of the recipe
600ml (2 1/2 cups) milk
salt and freshly ground black pepper, to taste
40g (1 1/2 oz) butter
40g (1 1/2 oz) plain flour
3 tsp freshly-chopped parsley sprigs
900g (2 lbs) potatoes, peeled and cubed
a little cream or milk
25-50g (about 1 oz) butter
100g (2/5 lb) grated cheese
a few pulled pieces of dill to garnish
Remove from heat at this point and add enough milk stock to form a thick sauce. Add the parsley and season to taste. Bring the sauce back to the boil, stirring continually until it thickens then pour over the fish.
Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mash with a little milk or cream, butter and pepper. Use this to cover the fish and smooth over with a fork. Sprinkle the cheese over the top and return to the oven. Bake for 20-25 minutes, or until top is golden brown. Garnish with a little dill and serve with fresh garden peas.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.
Go to the printable version of the recipe
Good Friday Fish Pie Recipe
Ingredients:
450g (1lb) haddock fillets (or any firm white fish)600ml (2 1/2 cups) milk
salt and freshly ground black pepper, to taste
40g (1 1/2 oz) butter
40g (1 1/2 oz) plain flour
3 tsp freshly-chopped parsley sprigs
900g (2 lbs) potatoes, peeled and cubed
a little cream or milk
25-50g (about 1 oz) butter
100g (2/5 lb) grated cheese
a few pulled pieces of dill to garnish
Method:
Put the fish in an ovenproof dish and pour over the milk, sprinkle with salt and pepper and bake in an oven pre-heated to 190ºC (375ºC) for 15 minutes before straining the milk from the fish (reserve some for the sauce). Flake the fish into a bowl. Meanwhile melt the butter in a medium saucepan, add the flour and mix well. Allow the mixture to bubble gently for 2 minutes, stirring continuously.Remove from heat at this point and add enough milk stock to form a thick sauce. Add the parsley and season to taste. Bring the sauce back to the boil, stirring continually until it thickens then pour over the fish.
Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mash with a little milk or cream, butter and pepper. Use this to cover the fish and smooth over with a fork. Sprinkle the cheese over the top and return to the oven. Bake for 20-25 minutes, or until top is golden brown. Garnish with a little dill and serve with fresh garden peas.
Printable version of the Recipe
cornwall, england, fish, potatoes, easter, pie, baking, milk
Fish
England
Good Friday Fish Pie
https://fabulousfusionfood.blogspot.com/2019/04/good-friday-fish-pie-recipe.html
Good Friday Fish Pie. This is a traditional Cornish recipe for a potato-topped pie of fish in a white sauce base flavoured with parsley and topped with dill.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgucl3Wt9oDab9htD_vdZrRl6l5SVzqnQ9-V_4l1a1Yn8VLuKGQtfHFlR1hZqjhmlslE_NalNBOriqh3LAWaDkz2cheBmO-cWay6a_tG8UBN5m4bAk6D8Jd5rPHV3Ialrho3HoJnUwn5Y/s1600/easter-fish-pie.png
2019-04-14
Yield: 6–8
Good Friday Fish Pie
Good Friday Fish Pie. This is a traditional Cornish recipe for a potato-topped pie of fish in a white sauce base flavoured with parsley and topped with dill.
prep time: 15 mins
cook time: 65 mins
total time: 80 mins
Ingredients:
- 450g (1lb) haddock fillets (or any firm white fish)
- 600ml (2 1/2 cups) milk
- salt and freshly ground black pepper, to taste
- 40g (1 1/2 oz) plain flour
- 3 tsp freshly-chopped parsley sprigs
- 900g (2 lbs) floury potatoes, peeled and cubed
- a little cream or milk
- 25-50g (about 1 oz) butter
- 100g (2/5 lb) grated cheese
- a few pulled pieces of dill to garnish
Method:
- Put the fish in an ovenproof dish and pour over the milk, sprinkle with salt and pepper and bake in an oven pre-heated to 190ºC (375ºF) for 15 minutes before straining the milk from the fish (reserve some for the sauce). Flake the fish into a bowl. Meanwhile melt the butter in a medium saucepan, add the flour and mix well. Allow the mixture to bubble gently for 2 minutes, stirring continuously.
- Remove from heat at this point and add enough milk stock to form a thick sauce. Add the parsley and season to taste. Bring the sauce back to the boil, stirring continually until it thickens then pour over the fish.
- Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mash with a little milk or cream, butter and pepper. Use this to cover the fish and smooth over with a fork. Sprinkle the cheese over the top and return to the oven. Bake for 20-25 minutes, or until top is golden brown. Garnish with a little dill and serve with fresh garden peas.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment