Hell's Kitchen UK recently concluded, and one standout moment from each episode was Marco Pierre White's master class. Among the many dishes, his Fish Pie captured everyone's attention. Inspired by his approach, I've crafted a simplified version of this dish that anyone can make at home. This recipe is designed to be easy yet delicious, perfect for impressing friends and family.
Summary
Inspired by Marco Pierre White's master class on Hell's Kitchen UK, this simplified Fish Pie recipe is designed for ease and flavor. Using readily available ingredients and straightforward steps, even novice cooks can create a dish that will impress. The recipe allows for flexibility in fish choices, making it adaptable to your preferences and what's available locally. Dive into this guide to create a mouthwatering Fish Pie that speaks for itself.
Ingredients
For the Sauce:
750 ml dry white wine
600 ml water
500 ml double cream
2 Knorr Fish stock cubes
1 Knorr Chicken stock cube
For the Pie:
1 salmon fillet
1 cod fillet
1 smoked haddock fillet
4 scallops
1 small leek
Chopped parsley
Mashed potato
Instructions
Making the Sauce
Combine Ingredients: In a large saucepan, mix the wine, water, and stock cubes. Bring to a boil.
Reduce Stock: Continue boiling until the stock reduces to about a centimeter in the pan.
Strain and Blend: Strain the stock through a fine sieve into a clean pan. Add the cream and simmer gently until well blended. Taste and adjust thickness by simmering further if needed.
Preparing the Mashed Potato
Cook Potatoes: Make enough mashed potatoes to cover two gratin dishes. Ensure the mash is very smooth and fairly wet, suitable for piping.
Season and Blend: Season the potatoes and blend with cream or milk until silky smooth, ensuring no lumps.
Assembling the Pie
Prepare Fish and Leek: Remove skin from fish fillets and cut into cubes. Halve the scallops. Thinly slice the white part of the leek into rings.
Warm Sauce and Cook Fish: Divide the sauce into two small saucepans. Warm gently and add the fish, simmering for 2-3 minutes. Remove from heat.
Assemble in Gratin Dishes: Using a slotted spoon, place the fish in the gratin dishes. Add 5-6 tablespoons of sauce to cover the fish lightly. Arrange leek rings and scatter parsley over the top.
Add Mashed Potato: Pipe the mashed potato over the fish mixture. Optionally, sprinkle grated Gruyere cheese on top.
Bake: Place in a preheated oven at Gas Mark 7 / 220°C for 20 minutes. Remove and serve.
Serves 2
Interesting Stats
Fish Consumption: The UK consumes approximately 167 grams of fish per person per week, with salmon and cod being among the most popular choices (source).
Health Benefits: Fish is a rich source of omega-3 fatty acids, which are essential for heart health. Regular consumption can reduce the risk of heart disease by up to 36% (source).
Sustainability: Choosing sustainably sourced fish is crucial. Overfishing has led to a 90% decline in large predatory fish populations (source).
Conclusion
This simplified version of Marco Pierre White's Fish Pie captures the essence of his cooking philosophy: simplicity and letting the ingredients shine. With easy-to-follow steps and flexible ingredient choices, this dish is perfect for any home cook looking to impress. Enjoy the rich flavors and the satisfaction of creating a restaurant-quality meal in your own kitchen.
