Antony Worrall Thompsons the Ultimate Fish Pie

Antony Worrall Thompsons the Ultimate Fish Pie

Ready in 1 hour
4.3 avg, 10 review(s) 100% would make again

Top-ranked recipe named "Antony Worrall Thompsons the Ultimate Fish Pie"

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Try this Antony Worrall Thompsons the Ultimate Fish Pie recipe, or contribute your own. "Drinks" and "Food &" are two of the tags cooks chose for Antony Worrall Thompsons the Ultimate Fish Pie.

"I just used parsley instead of the mixed herbs which I've done in other fish pie recipes. I also used mixed fish including smoked haddock, salmon and scallops as well as the white fish so liked the different textures. Loved it - so rich."

- Valsmith1804

Ingredients

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450 ml milk
1 Bay leaf
black peppercorns; few
1 sm Onion; roughly chopped
1 kg White fish fillets; such as pollack or ling
175 g large prawns; Cooked peeled
4 tb fresh herbs chervil, tarragon; Chopped
100 g Unsalted butter
2 lg Shallots; finely chopped
175 g Button mushrooms; sliced
50 g Plain flour
150 ml Heavy Cream
1/4 Lemon; pips removed
1 kg Potatoes; cut into chunks
2 tb Wholegrain mustard
Salt

Original recipe makes 4

Servings  

Preparation

Preheat the oven to 200C/400F/Gas 6. 1 Place the milk in a saute pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of minutes. 2 Set aside for at least 10 minutes to allow the flavours to infuse. Add the fish to the infused milk and poach for 5 minutes or until just tender. Remove from the heat and leave to cool, then lift out the fish and roughly flake the flesh, discarding any skin and bone. 3 Place in a large bowl with the prawns and herbs. Strain the poaching milk into a jug. Melt half the butter in a pan and fry the shallots for 5 minutes to soften. 4 Add the mushrooms and cook for a few minutes until tender, then stir in the flour and cook for a minute or so, stirring constantly. Remove from the heat and gradually add the poaching milk. Season, return to the heat and simmer for a few minutes. Keep stirring until thickened. 5 Stir in half of the cream and add a good squeeze of lemon, then fold into the fish mixture and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to form. 6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 minutes until very tender. Drain, return to the pan to dry out and then mash until smooth. 7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mixture and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 minutes until bubbling and lightly golden. Serve hot. Recipe by: Food & Drink

Calories Per Serving: 870 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Antony Worrall Thompsons the Ultimate Fish Pie

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This was absolutely fantastic
CookwithTrisha 7 months ago
It was yummy however the onion flavour was over bearing and it took forever to make.
Bexsum 1 year ago
I used parsley instead of mixed herbs and mixed fish instead of just white. It went down a treat
MummyMel 1 year ago
Tastes really nice. Point to note is that if you're using frozen fish and prawns, make sure it's fully defrosted first. I skipped the mustard in the mash and put cheese and breadcrumbs on top instead. Yum! The main reason for 3 stars is the sure amount of washing up and time taken to prepare this dish. Will make it again though only for a special occasion.
darkurth 1 year ago
A little pun to be added, are the ingredients hand picked from Tesco!!! Tried the the dish, it was lovely, goes well with free flowing glasses of Chardonnay!
Lloydies1066 2 years ago
I just used parsley instead of the mixed herbs which I've done in other fish pie recipes. I also used mixed fish including smoked haddock, salmon and scallops as well as the white fish so liked the different textures. Loved it - so rich.
Valsmith1804 2 years ago
Mustard and herbs overpowered the fish. was disapointed. Will try again with 1/3 of each only. Thank you anyway.
Consull 3 years ago
Tried this for the familes evening meal tonight, found it easy to make and the taste was superb. Will be keeping this as a regular. Regards WT
Wolfietoon 4 years ago
We have made this recipe many times and love it.
UKSAHM 5 years ago
NanLT 8 years ago
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