Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

Why is my fish pie runny? ›

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

Dot and spread the mash evenly over the top of the fish and grated veg. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

There's more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that's perfect with a creamy sauce. There's more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that's perfect with a creamy sauce.

Meanwhile, for mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

#1 Tip for Cooking Seafood

Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

Throughout England (Northern England and the Midlands in particular) and Republic of Ireland they are a traditional accompaniment to fish and chips. They are not a particularly traditional addition in this context in Scotland.

To make mushy peas, marrowfat peas are soaked overnight in water. Once they're nice and soft, they're seasoned with a bit of sugar and salt and simmered in water.

What does mushy peas mean in British? ›

mushy peas in British English

(ˈmʌʃɪ piːz ) plural noun. British. dried peas that have been soaked, boiled and mashed - often eaten with fish and chips. Collins English Dictionary.

If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.