The Ideas Kitchen Fish Pie

Okay, classic fish pie. That's what we're going to do today, very nice, very classic. We've got smoked haddock.

Put in the cover, Panasonic microwave. Setting is auto fresh fish setting, 7 minutes. So, fish is cooked.

Remove from the oven. Be careful, it can be hot. So, let it cool down a little bit before you do it.

That feels much better. Now, potatoes in the oven, auto setting, cooking. Now, bring that down.

I'm going to flake the fish. Pour the milk over. Be careful, it can be warm.

See? And I'm going to start to flake the fish while potatoes are cooking. So obviously, this one needs to be coming out of its skin so you can either take a spoon, use your finger, whatever. Make sure there's no bone, obviously.

The flakes are mixed together. That tastes probably with no salt because we've got smoked haddock and sometimes, it's a bit salty as well. A little bit of pepper.

And now, we're going to put the dish on the top of the hob because we're using the oven. If you've got time, you can also do this in the microwave, very handy, very particular, very fast. So, melt the butter.

So, good thing about the microwave obviously is it's much faster so that would be much handy but needed for the potatoes so therefore, I do this by hand. So, our butter has melted. Okay, now I'm going to add the flour.

To a dash, you remove it from the stove and you mix it nicely. So, make sure the mixture then is like almost a paste but not too liquid. A bit dry would be better.

Alright, now it's almost ready. So, slowly, I'm going to add the milk. We just whisk at this stage.

It's much easier and first, you add a little bit of milk, so you avoid to have some lumps within the sauce, so a little bit at a time. Now, you can put almost all and obviously, you need to get a little bit of milk for the mashed potatoes. So, this is ready so you can see the consistency is not too thick, not too thin and you have a really nice white shiny kind of sauce.

What I'm going to do to give it a touch more, we try a touch of white wine in here. So, make sure the wine is not too acidic because otherwise, it's not very good, and then a little bit of Dijon mustard so it's going to enhance the flavour and it does very very well with fish and mashed potato actually. So, mix that all up together, okay.

Just season a little bit. There. Okay, pour over the fish.

Just cover the fish to the level, it's fine. It's enough and after that, we just have to add our mashed potatoes on the top and that's done. Now, potatoes cooked, we take them out of the oven.

Obviously, it's very hot. Put them on the side a little bit and let it cool down. While that is cooling down, what we're going to do is cut the eggs and put in on the top layer.

So, we cut it in fours or six if you want. It would be a nice flavour and kind of a nice texture to it as well. This should be quite nice.

Get the potatoes ready now. Cut in half. Now, it's quite cool and you can handle that one much easier.

All ready, just scoop them out. Obviously, if it's still to hot, take a class of being a chef. I'm okay with that at the moment.

Now, it's nearly finished, last potatoes. As you can see, they are perfectly very nice and dry which are really good mashed potatoes. Put a little bit of butter in it, always a little bit of butter which is nice and don't forget you kept some of the milk which got on the flavour of the fish a little bit and pour and we mash that all up.

Okay, that's ready. Scoop that out over the tray. Look at that, beautiful, very creamy, very fluffy and nice.

Make sure you level it all the way. A little bit of grated cheese on the top, let's sprinkle it everywhere. Okay, then, in the oven combination of microwave and convection which would surely save you a lot of time, big advantage are table and flat bed, great for bigger dishes which is fantastic.

Now cooking for 30 minutes. Okay, so that's ready now. Look at this colour