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  2. Great, trad method, Rick Stein. But a proper fish pie should contain only FISH! 🐟🐟🐟🐟🐟

    Preferably WHITE fish, either smoked or unsmoked (white fish is the traditional/classic choice for this dish), and/or some delicious fresh salmon, which also works beautifully with the pie's other elements.

    Crucially, the chosen fish should be skinless and boneless, to deliver the winning, irresistible, silky-smooth, fish pie mouth-feel, that everyone from four to 100, adores – and which made this dinner a winner!

    Fish, carefully poached in whole milk (milk which is later used to make the delicious, nutritious, white/parsley/cheese sauce that creates the ultimate comfort food), is the key ingredient of this dreamy, creamy British supper dish.

    What a classic, perfect fish pie does NOT need, is prawns, or any other kind of seafood/crustacean that isn't simple, conventional FISH. Keep it simple and classic folks, for the finest version of this classic recipe. If that means one kind of fish only, Go For It! Your guests will thank you.

    I guarantee if the fish is fresh, good quality and poached with love, you'll have empty plates and pleas for seconds right around that dinner table!

  3. A view from the Uk. This is going to upset a lot of Steinites. 2 things; Never put hard boiled eggs in a fish pie, that's just filling and does not add anything to it, flavour or otherwise, (it's an old cooks trick to bulk out poor mans food). The mashed potatoes were too runny. The object of the potato is to be a "carrier" of the sauce not part of it, to give the dish texture. I would have crisped the top more. Sorry Steinites, Delia's fish pie is nearer the original. Yes i cook and have cooked it good, bad, and indifferently. With capers, anchovies, cloves, even star anise. Here's a question next time you are speaking to a tv chef ; does he "cook" his rue, or just amalgamate the butter with the flour until it is a paste?

  9. I’ve made Ricks pie many times however I was always under the impression you should buy the smoked haddock with skin on to impart more flavour to the bechamel sauce. Did Rick really refer to it as a Court Bouillon?

  15. Never had fish pie growing up but my family used to make salted fish with a buttery béchamel over top and they used the water from the boiled salt fish and onions to make it and of course that was served with mashed potatoes….. so I imagine I make the pie with the cooked salt fish and adding prawns and cut up pieces of fresh fish
    I can’t wait to try the pie now
    Your recipe looks great

  27. I am fortunate enough to have had it in his restaurant in Barnes (London.)

    A Michelin rated Fish Pie: by far the most decadent and downright moreish, delicious Fish pie ever! 🦐🥘 At £22, it's a bit steep but I find it far better than the few Michelin Star restaurants I've had seafood dishes in (Lobster porridge, ugh.)

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