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Summer season Fish and Vegetable Pie – a seafood- and vegetable-packed dish, with a crème fraîche and mustard sauce. Topped with crushed olive oil new potatoes for a scrumptious crispy texture and nice style, this can be a dinner recipe that the entire household will love.

It could be boiling-hot the place you’re, however right here in Britain it has cooled proper down. I don’t know if issues will perk up, however for now I’m sporting a sweater and socks. In August! Loopy, huh?

So, apologies if seeing a Summer season Fish and Vegetable Pie in your inbox comes as a shock. Particularly if you’re taking 4 showers a day to maintain cool. Perhaps pin this recipe for the autumn? 🙂Summer fish pie in long ceramic dish with cream cloth on concrete backgroundHowever for these of you curious as to what a Summer season Fish Pie is, do learn on. It’s a bit lighter than an everyday fish pie (right here’s my authentic fish pie recipe I’ve been making for over 20 years), with sautéed summer season greens and a lightweight, no-flour sauce. It’s spiked with slightly lemon, zest and herbs, however is basically a comforting fish pie that’s been kissed by summer season.

Fish pie ingredients flat lay on concrete backgroundSo, what’s in a Summer season Fish and Vegetable Pie?

Please don’t be daunted by the listing of elements. The recipe is easy and well-worth the small effort it should take. It even makes good leftovers.

Smoked mackerel – only a bit, and so good it’s right here too

Cod – or no matter sustainable white fish you want

Salmon – sustainable and natural if potential

Prawns/Shrimp – a little bit of a luxurious however it actually stands out right here. Deal with your self!

New potatoes – smallish, child potatoes which can be barely waxy in texture are nice, however barely extra floury potatoes will do too

Leeks – gorgeously candy and delicately flavoured, however use onions if you want

Broccoli – sure, broccoli

Peas – frozen is kind of regular, however use recent, and even attempt child broad beans or edamame for those who like

Zucchini/courgettes – these add a pleasant sweetness

Sweetcorn – extra pretty flavour, vitamins and naturally, summer season vibes!

Lemon, dill, bay leaves, black peppercorns, whole-grain mustard, further virgin olive oil

chopped slamon and cod on wooden chopping board

defrosted fish, prepared to make use of in my Summer season Fish and Vegetable Pie

Can I exploit frozen fish?

Completely! Simply defrost in accordance with packet instructions. I’ve lately turn out to be an affiliate for the well-regarded Fish Society right here within the UK. Their fish is delivered frozen and well-protected to your door, on a day of your selecting. All the pieces I’ve used has been of such improbable high quality, with a nice choice of natural, wild and sustainable choices. They’ve even bought smoked prawns! I shall be posting extra recipes utilizing their merchandise, and can all the time let you recognize once I do. Quickly I shall be posting a enjoyable little recipe – extra of an thought actually – utilizing their frozen sushi-grade salmon. Use the code “AF10” at take a look at to get 10% off your first order. 🙂

Tips on how to make Summer season Fish and Vegetable Pie

Though the steps and ingredient listing might learn as “weekend make”, it’s actually by no means tough or time-consuming. Right here’s the fundamentals:

Cooled, crushed new potatoes to put on top of the pie instead of mash!

Cooled, crushed new potatoes to placed on prime of the pie as an alternative of mash!

Boil the potatoes, drain and put aside to chill a bit. You may be calmly crushing them and slicking with olive oil.

Sauté the greens till delicate, then scrape into a big baking dish. I want utilizing a ceramic dish, however Pyrex or enamelled forged iron dish shall be fantastic.

close up of sauteed green vegetables

sautéing greens for the summer season fish and vegetable pie

Gently poach the cod and salmon in water (utilizing the vegetable sauté pan) with some combined dried herbs, peppercorns and bay leaves. Carry the fish and place it on the greens, including the mackerel and prawns too. Save the liquid for making the sauce!

poaching fish for the pie

poaching fish for the pie

Now you’ll combine cornflour/corn starch and among the fish liquid to make a creamy-texture sauce. Then you definately add crème fraîche, mustard and lemon. You possibly can really skip the sauce-making to save lots of a little bit of time. Simply combine the crème fraîche, lemon and mustard and fold into the fish and greens. However the cornflour-fish liquid will make a richer, thicker sauce when serving. However each methods are tasty.

fish pie sauce ingredients overhead shot

Making the sauce to bind all of it and make the fish and vegetable pie wealthy and scrumptious!

Lastly you gently mix all the things within the dish, lifting gently with a spatula in order to not break up the fish.

fish pie with sauce to add alongside in a white pan

prepared so as to add within the creamy, mustardy sauce!

Crush the potatoes and lay them over the fish and greens, brushing with further virgin olive oil.

crushed potatoes on fish pie close up before baking

crushed new potatoes over the fish and greens, brushed with oil and able to go within the oven.

Then it’s a matter of patiently ready an entire 30 minutes (not lengthy!) earlier than tucking in. As a result of it incorporates a number of parts of greens perhaps simply begin your meal with a uncooked salad or add a facet of steamed carrots or wilted chard (as seen under).

Does this take your fancy? Let me know within the feedback in case your climate is cooling down and also you’re in want of summer-autumn recipes like this. Or, would you like extra salads and no-cook recipes? I’ve bought a great deal of each to share!wide view of fish pie, plate with the pie and cooked chard and wine

summer fish pie with crushed new potatoes close up with spoon

Summer season Fish Pie with Crushed New Potatoes

A seafood- and vegetable-packed, “lighter” household fish pie, topped with crushed olive oil new potatoes for a scrumptious texture and style.

  • 800
    g
    new “child” potatoes
  • 2
    leeks
    cleaned and finely chopped
  • 250
    g
    courgettes/zucchini
    small cube
  • 175
    g
    broccoli
    small cube
  • 100
    g
    sweetcorn
  • 100
    g
    petit pois peas
    or backyard peas
  • 300
    ml
    water
  • 2
    bay leaves
  • 1
    tbsp
    black peppercorns
  • half of
    tsp
    herbes de Provence
    or combined herbs
  • half of
    tsp
    salt
  • 300
    g
    salmon
    skinned and cubed
  • 250
    g
    cod
    skinned and cubed
  • 100
    g
    smoked mackerel
  • 200
    g
    uncooked prawns
  • 1
    tbsp
    cornflour
    corn starch
  • 3
    tbsp
    further virgin olive oil
    divided use
  • 2
    tbsp
    chopped dill
  • 1
    tbsp
    chopped chives
  • 200
    g
    crème fraîche
  • 1
    tbsp
    lemon juice
  • 2
    tsp
    lemon zest
    optionally available
  • 2
    tsp
    wholegrain mustard
    or Dijon

  1. Boil or steam the potatoes till simply executed. Drain and put aside to chill a bit.

  2. Preheat the oven to 200C fan/220C/425F.

  3. Warmth one tablespoon of the olive oil in a large shallow sauté pan over a low-medium flame. Add the leeks and cook dinner, stirring, till softened. Add the courgette, broccoli and sweetcorn, cooking till the greens are softened; stir within the peas. Scrape this into a big oven-proof dish.

  4. Pour 300ml of water into the sauté pan and add the bay leaves, peppercorns, dried herbs, salt, salmon and cod. Carry to a simmer, cowl and cook dinner till the fish is simply cooked -about 4 minutes. Carry the fish from the pan and place on the greens, including the uncooked prawns, smoked mackerel and the herbs, too.

  5. Combine the cornflour with a number of tablespoons of the fish liquor and blend till it’s a paste. Pour as much as 250ml of the fish liquor right into a small saucepan and whisk within the cornflour combine. Carry to a simmer, stirring sometimes, till thickened to a calmly creamy consistency. Take off the warmth and let cool for a couple of minutes earlier than stirring in crème fraîche, lemon juice, zest and mustard. The sauce is not going to be thick.

  6. Pour the sauce over the fish and greens, stirring it very gently to combine however not break up the fish.

  7. Place the cooked, cooled potatoes on a chopping board, halve if massive, and press them with the again of a heavy knife or backside of a clear jar till calmly crushed. Distribute them evenly over the pie dish and drizzle with the remaining olive oil – add extra for those who want too.

  8. Place the pie within the oven and cook dinner for 30 minutes, or till the sides are effervescent and the potatoes are crisped in locations. Serve heat.

Frozen fish is ideal for this sort of recipe. Comply with the packaging instructions for defrosting, if accessible. 

You possibly can skip the sauce-making step if you want, simply mixing the creme fraiche and flavourings straight in. It will likely be slightly bit watery on the backside of the dish, however it should style actually good.

You possibly can freestyle a bit with the greens. If utilizing extra “watery” greens like spinach, calmly wilt and squeeze of most of its moisture earlier than including to the baking dish.

A few of you could need to add cheese. If doing so might I counsel both 120 grams of freshly grated Cheddar on the highest, protecting the dish if it begins to brown too shortly. And even some chopped Brie added to the sauce, permitting it to soften within the oven?

Vitamin Info

Summer season Fish Pie with Crushed New Potatoes

Quantity Per Serving

Energy 468
Energy from Fats 180

% Every day Worth*

Fats 20g31%

Saturated Fats 6g38%

Ldl cholesterol 155mg52%

Sodium 591mg26%

Potassium 1482mg42%

Carbohydrates 40g13%

Fiber 6g25%

Sugar 7g8%

Protein 34g68%

Vitamin A 1214IU24%

Vitamin C 76mg92%

Calcium 167mg17%

Iron 4mg22%

* P.c Every day Values are based mostly on a 2000 calorie diet.

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Summer fish and vegetable pie pin

 

 

Classes: DInner, Fish & seafood, Gluten-free, Predominant meal, UncategorizedTags: British meals, fish pie, summer season recipe