Delia Smith Fish Pie Recipe: A Taste of British Culinary Excellence

It’s an honor to share a recipe that takes inspiration from Delia Ann Smith, a legend in the British culinary world. Born in 1941, Delia’s straightforward and no-nonsense approach to cooking has empowered many to embrace the joy of cooking. In another bowl, combine Greek yoghurt, white wine vinegar, light mayonnaise, salt, and pepper. Let’s dive into this scrumptious Fish Pie that mirrors her ethos perfectly!

Delia Smith Fish Pie Recipe Overview

A warm, comforting fish pie that balances delicate white fish with a rich sauce and a buttery pastry, perfect for any season. The surprise elements like capers and gherkins provide that delightful tang, contrasting the creaminess of the sauce. This dish serves four people, and with a total cooking time of around 1 hour, it promises a meal that’s both impressive and manageable.

Ingredients:

For the pastry:

  • 8 oz (225 g) plain flour: The backbone of our pastry, providing structure and a canvas for our rich butter.
  • 6 oz (175 g) butter: Adding a rich, melt-in-the-mouth quality to our pastry.
  • A pinch of salt: To balance the flavors and bring out the butteriness.
  • Beaten egg: For that golden sheen that makes our pie look irresistible.

For the filling:

  • 12 oz (350 g) white fish (like haddock, cod, or whiting): The star ingredient, bringing the ocean’s freshness to our pie.
  • Salt and freshly milled black pepper: For seasoning our fish to perfection.
  • About 12-15 fl oz (330-425 ml) milk: The base for our creamy sauce.
  • 1 oz (25 g) butter: For that velvety richness in our sauce.
  • 2 level tablespoons plain flour: To thicken our sauce, ensuring it’s not too runny.
  • 1 level tablespoon capers, drained and chopped: Providing that delightful bite and a tangy surprise.
  • 4 small gherkins, drained and chopped: For a crunchy contrast in texture and a mild tartness.
  • 2 level tablespoons chopped parsley: Adding a fresh herbaceous note.
  • 2 hard-boiled eggs, chopped: Offering a richness and contrasting texture.
  • 1 tablespoon lemon juice: To brighten up the flavors and cut through the creaminess.

Instructions:

  1. Preparing the pastry: In a large bowl, combine the plain flour, butter, and salt. Rub them till breadcrumbs form. Gradually add cold water and knead until a dough forms. Cover and refrigerate while you prepare the filling.
  2. Fish filling: In a saucepan, pour the milk and gently poach the white fish until just cooked. Season with salt and pepper. Remove, flake, and reserve fish. Save milk.
  3. A roux is made by melting butter and adding flour in another saucepan while stirring continually. Add reserved milk slowly, stirring constantly to avoid lumps. Cook until sauce thickens.
  4. Add flaked fish, capers, gherkins, parsley, chopped hard-boiled eggs, and lemon juice to the sauce. Adjust seasoning if needed.
  5. Preheat the oven to 200°C (400°F).
  6. Roll out the chilled pastry on a floured surface. Fill a pie dish with the fish filling, then cover with the rolled-out pastry. Trim any excess pastry and crimp the edges. Brush the top with the beaten egg for a golden finish.
  7. Bake the pastry till golden and crisp in the preheated oven for 25–30 minutes.

Also Try: Delia Smith Christmas Pudding Recipe

FAQs:

Q: Can I use other types of fish in the pie?

Absolutely! While white fish is traditional, feel free to use salmon, trout, or even a mixture of different fishes.

Q: Can I freeze this pie for later?

Yes, once assembled, you can freeze the pie before baking. When ready to eat, bake frozen items for 10-15 minutes loger.

Q: I’m not a fan of capers and gherkins. What can I substitute?

You can omit them or replace them with finely chopped pickled onions or artichokes for a different flavor profile.

Q: What side dishes go well with this pie?

A simple green salad, steamed vegetables, or even some mashed potatoes would complement this pie beautifully.

Q: I’m dairy intolerant. Can I use a milk substitute?

Certainly! You can use almond, oat, or other dairy-free milk. Just ensure your milk alternative isn’t too sweet.

Conclusion

Dive fork-first into a world of creamy, flaky, and tangy flavors with this Fish Pie. A tribute to Delia Smith, this pie perfectly encapsulates the spirit of British cookery: simple, hearty, and oh-so-delicious. Enjoy!

Fish Pie Delia Smith

Delia Smith Fish Pie

Cook Time 1 hour
Cuisine British
Servings 4 people

Ingredients
  

For the pastry:

  • 8 oz 225 g plain flour
  • 6 oz 175 g butter
  • A pinch of salt
  • Beaten egg

For the filling:

  • 12 oz 350 g white fish (like haddock, cod, or whiting)
  • Salt and freshly milled black pepper
  • 330-425 ml About 12-15 fl oz milk
  • 1 oz 25 g butter
  • 2 level tablespoons plain flour
  • 1 level tablespoon capers drained and chopped
  • 4 small gherkins drained and chopped
  • 2 level tablespoons chopped parsley
  • 2 hard-boiled eggs chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Preparing the pastry: In a large bowl, combine the plain flour, butter, and salt. Rub them till breadcrumbs form. Gradually add cold water and knead until a dough forms. Cover and refrigerate while you prepare the filling.
  • Fish filling: In a saucepan, pour the milk and gently poach the white fish until just cooked. Season with salt and pepper. Remove, flake, and reserve fish. Save milk.
  • A roux is made by melting butter and adding flour in another saucepan while stirring continually. Add reserved milk slowly, stirring constantly to avoid lumps. Cook until sauce thickens.
  • Add flaked fish, capers, gherkins, parsley, chopped hard-boiled eggs, and lemon juice to the sauce. Adjust seasoning if needed.
  • Preheat the oven to 200°C (400°F).
  • Roll out the chilled pastry on a floured surface. Fill a pie dish with the fish filling, then cover with the rolled-out pastry. Trim any excess pastry and crimp the edges. Brush the top with the beaten egg for a golden finish.
  • Bake the pastry till golden and crisp in the preheated oven for 25–30 minutes.

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