Fish pie
hard-boiled eggs | |
Fish pie, also known as fisherman's pie, is a traditional British dish.
Origins
According to Cook's Illustrated, the dish likely was created as a dish for Lent that made use of fish scraps.[1] John Murrell's 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps.[1] Jessup Whitehead's 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking.[1]
Ingredients
The
In place of a pastry casing enclosing the pie, a topping of mashed potatoes[1] (sometimes with cheese or vegetables such as onions and leeks added)[citation needed] is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the mashed potato topping is similar to that used for shepherd's pie.[1]
Royal fish pie
Gifts of fish pie to the king were a common tradition for various occasions. In a
Gallery
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The stargazy pie is a traditional Cornish pie made with the heads of pilchards protruding through the crust.
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Fish pies are also popular in parts of Russia.
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Fish pie with sweet potato topping
See also
- Stargazy pie
- Shepherd's pie, an unrelated meat-based dish which also uses potato instead of pastry
- List of pies, tarts and flans
Notes
- ^ a b c d e f g Dunn, Steve (30 November 2021). "Britain's Coziest Pie". Cook's Illustrated. Retrieved 2022-01-25.
- ^ Chambers Book of Days - February 24th, FISH AND FISH PIES IN LENT
- ^ ISBN 978-1-135-45572-9.
References
- Murdoch (2004) Essential Seafood Cookbook Pies, casseroles and bakes, pp. 254–295. Murdoch Books. ISBN 9781740454124.
External links
- How to cook perfect fish pie The Guardian, 27 January 2011.
- Recipes for luxury fish pie and fisherman's pie from the BBC Food website.