Thinking of A Fish Pie

[Shining Wizard]

I’m thinking of making a batch of fish pies (hand sized) to perhaps give out to neighbours and friends as a little Christmas gift.
Obviously, I would give them frozen.
I have been thinking about smoked cod, peas, tarragon, black pepper and white sauce.
What do you think?

Something like this?

 

[pictonguy]

Looks really nice SW. Don't think I've ever had fish pie. Is that pastry on the bottom or is that a scalloped bowl?

 

[pacanis]

What do you think?

Nice present.

 

[dragnlaw]

Pastry, no? it is a hand held pie?

 

[Shining Wizard]

@pictonguy
That is a shortcrust pastry, made in the individual tins that I have. It is a quite time consuming process, for me to make the pastry, because I freeze it multiple times -between each prep stage. So it is mixed (a lot of butter) and then rolled. Then frozen, then slightly thawed, cut into the pastry pan shape, then frozen again.
Then thawed, molded into my little tins, and frozen again!
Then I make the filling, whilst also boiling some potatoes (for the mash piping).
Then, when the filling has cooled, I take out the frozen crusts, put all the filling in, pipe on the mash taters and drizzle with melted butter, bake for 45 minutes at 160c.
It’s quite a bit of fuss, but the crust is beautifully short - it doesn’t crumble to sand in your hands, and it is delicious.
The photo example above is one of my steak and kidney pies.
I’m looking to go with a smoked cod, white sauce etc for this Christmas, as a little gift for loved ones.
I’m not sure about the tarragon, because I would normally use tarragon with chicken.
But if you have ever had smoked cod, it has a lot of flavour that I think tarragon might relate to.
What is everyone’s thoughts about this?

 

[Shining Wizard]

Pastry, no? it is a hand held pie?

Yes. They are about 5 inch diameter.
The one shown above is my steak and kidney pie.
Although it is only about 5 inches in diameter, believe me it is very filling!

 

[dragnlaw]

tarragon might relate to.

tarragon relates to me big time...

 

[Shining Wizard]

I will be giving my fish pies out frozen, and because it’s probably going to be to my beautiful neighbours and such, I don’t really have any concerns about them thawing out and going off.
In case you were unaware, Christmas in Australia is one of the hottest times of year. 40+ Celsius is not uncommon.
As I mentioned above, these are about 5 inches diameter, and very filling.
I am now going to post my photo of the entire plate presentation that I made with that S+K pie:

 

[caseydog]

Nice present.

I'm not sure Americans would see that as a "holiday" gift. It would possibly seem a bit weird? Perhaps in some parts of the US wouldn't seem odd, but in Texas, you'd get some weird looks.

But, then again, it would be quite a culture shock for most Americans to experience Christmas in the middle of Summer.

CD

 

[Meryl]

I've never had a fish pie, your one sounds great @Shining Wizard ,you have a lot of patience, looks like a long process, good for you, well done!

 

[pictonguy]

@pictonguy
That is a shortcrust pastry, made in the individual tins that I have. It is a quite time consuming process, for me to make the pastry, because I freeze it multiple times -between each prep stage. So it is mixed (a lot of butter) and then rolled. Then frozen, then slightly thawed, cut into the pastry pan shape, then frozen again.
Then thawed, molded into my little tins, and frozen again!
Then I make the filling, whilst also boiling some potatoes (for the mash piping).
Then, when the filling has cooled, I take out the frozen crusts, put all the filling in, pipe on the mash taters and drizzle with melted butter, bake for 45 minutes at 160c.
It’s quite a bit of fuss, but the crust is beautifully short - it doesn’t crumble to sand in your hands, and it is delicious.
The photo example above is one of my steak and kidney pies.
I’m looking to go with a smoked cod, white sauce etc for this Christmas, as a little gift for loved ones.
I’m not sure about the tarragon, because I would normally use tarragon with chicken.
But if you have ever had smoked cod, it has a lot of flavour that I think tarragon might relate to.
What is everyone’s thoughts about this?

Do you blind bake these at all and is it a bechamel you use with smoked cod for the filling?

Anyway, tarragon is classic with seafood in the general sense but with you way down in middle earth it may not be, lol. Thyme is also a classic and ground fennel might work too. I also like ground mustard seed in a bechamel with fish, it adds some lift to the bechamel along with a little sharpness that also adds to the sometimes one tone a bechamel can convey. do you sautee shallot and deglaze with wine at all in this recipe? sorry for asking all these questions, I'm always curious that way. Diced fennel bulb along with the shallot might also work pretty well with smoked cod. Cheers.

 

[taxlady]

I don't know about the tarragon. I know some people quite dislike tarragon. It would be very traditional to use "fiskesennep" (Danish for fish mustard) with cod. Fish mustard is coarsely ground black mustard seeds, can have yellow ones too. Before using, it is mixed with boiling water, vinegar, and salt. Some recipes also add a bit of sugar and some whipping cream.

 

[Shining Wizard]

Oh my lord @pictonguy ! So many answers coming up for so many questions!
If I am not going to do the three freezing process, then yes - blind bake every time.
But if you do it my way, there is no need.
Middle Earth has some people who are more inconsiderate to the refined taste of myself and Hyacinth.
I was thinking of sage also…
There’s no light on earth that can’t see me though.

 

[In A Pickle]

People have never had a fish pie? It sounds like a wind up but is written in a sincere sounding way so now I’m confused

 

[dragnlaw]

I've never had fish pie as the whole concept does not appeal to me. For sure I know a lot of people do and absolutely love it!
Casey not surprised at your comment from a beef eating state but go a bit east or to Calif and I think you'll find a lot of people would not be surprised at all. There are tons of fish stews so why not fish pie? Same, same, different shape.

 

[caseydog]

I've never had fish pie as the whole concept does not appeal to me. For sure I know a lot of people do and absolutely love it!
Casey not surprised at your comment from a beef eating state but go a bit east or to Calif and I think you'll find a lot of people would not be surprised at all. There are tons of fish stews so why not fish pie? Same, same, different shape.

Yeah, one of the areas I was think of in my last post was New England states.

CD

 

[Kathleen]

I think it is a wonderful idea. However don't you think someone needs to test one of those before you chance your reputation on such a great gift! I humbly volunteer!

 

[taxlady]

I have never had fish pie. Like @dragnlaw, it doesn't appeal to me. That's probably because I never even saw it as a child. It's a British thing, not Scandinavian. If someone was having some and offered me a taste, I would try it.

 

[Shining Wizard]

I think it is a wonderful idea. However don't you think someone needs to test one of those before you chance your reputation on such a great gift! I humbly volunteer!

Oh I would happily send you a taster.
But, you know, travelling fish is not always a good idea…

 

[pacanis]

This fish dish I'd call a pie of sorts. It's been on my radar to make for a while. And the reason I ordered some fish stock cubes from the UK.
Not a pie in the pastry sense of the word, but more like a shepherds' pie using the mashed potatoes.

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RECIPE: MIEKOJÄRVI ZANDER WALEWSKA 600 – 800 g boneless descaled zander filets Salt White pepper 2 dl white wine 1 fish broth cube dissolved in 1 dl water Sauce or gravy 2 tablespoons butter 2 ½ tablespoons wheat flour 2 dl fish broth (the broth left from cooking the zander is tasty, but other...

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