Rick Stein's Fish Pie Ingredients (Serves 8) one medium onion, thickly sliced; four cloves; one fresh bay leaf; 1.2L whole milk; 600ml double cream; 900g unskinned pollock fillet ...

Fish pie is a British staple well worth learning to cook, and Rick Stein's super simple take on the classic recipe is easy to remember. By Phoebe Cornish , Senior Lifestyle Reporter 04:05, Sat ...

2. Heat the milk in a wide pan, add the fish and poach for 3–5 minutes. 3. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan.

Move on to potatoes by boiling them raw for 15-20 minutes. Once cooked, drain them and purée using a hand whisk until the potatoes are lump free and fluffy, then add the remaining butter and the ...

Ingredients. 600ml whole milk; 500g whiting, coley or pollock; 300g undyed smoked haddock; 2 egg yolks ; 2 tbsp cornflour; Splash of white wine; Large handful of parsley, chopped ...

3. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan. When the fish is cool enough to handle, peel off any skin and gently break the flesh into ...

Heat the milk in a wide pan, add the fish and poach for 3–5 minutes. 3. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan.

Ingredients for Rick’s simple fish pie recipe. Ingredients. 600ml whole milk; 500g whiting, coley or pollock; 300g undyed smoked haddock; 2 egg yolks ...