Ocean Pie
Recipe by Graham
Ocean Pie is amazing! It's uncomplicated and tasty with subtle flavours complimenting the fish. It's just simple clean cuisine at its best. (You can add a few king prawns if you're feeling extravagant).
My Ocean Pie gives you flaky cod, salmon and haddock melting in a white sauce underneath a browned crust of creamy, buttery potatoes on top. It really does taste fantastic."
Oats Soup 
Oh So Simple Roast Lamb Ingredients for Ocean Pie
Currently displaying quantities in US Imperial Measurements
How to Cook Ocean Pie
- Peel the potatoes and cut into pieces of roughly equal size (A medium-sized potato is usually cut into about 6 pieces). Rinse the potatoes to remove any surface starch. Now place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
- Cooking time can vary depending upon the type of potato and the texture. Generally, however, somewhere between 15 - 20 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked. Remove the pan from the heat and drain off the water. Add the butter and, using a potato masher, begin to break up and mash the potatoes. Add milk (or cream if you want to be decadent) until the texture is soft and light (and spreadable).
- Now make the white (bechemel) sauce... Slightly warm the milk in a saucepan over a low heat (or in a microwave) and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency. If it is too thick, you can add a little more milk. Season with salt and pepper to taste.
- Cut the fish into chunks (make sure there are no skin or bones left) and place the pieces into an oven proof dish around 8" (20cm) square. Add the peas, season with salt and freshly-ground black pepper and add the juice of half a lemon. Pour over the bechamel (white) sauce. Spoon on the mash, starting at the edges and working towards the centre. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 40 minutes until piping hot and golden brown.
GRAHAM'S HOT TIP:
You can grate a little nutmeg into the white sauce and also, you can also grate a little parmesan over the pie if you're in the mood!
Reviews of Ocean Pie
 April 15 2014Wow! 6 Stars! This was the Ultimate in Comfort Food! Simple, Easy, Delicious. I really can`t rave enough...I`ll be making this again and again and again. norfolklady (3 reviews) |
 August 26 2013This was a quick and simple recipe, but so worth it. It tasted restaurant quality - a really good restaurant quality... absolutely fabulous. I am making this for a gathering this weekend, it is fantastic. I used ordinary haddock, by the way, not smoked. I guess almost any white fish would work. leahalbrite (2 reviews) |
What To Eat Tonight
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.
Fish can be so easily spoiled by careless cooking, yet its delicate and light meat is so easy to get right if you have the right recipes.
Other Fish & Seafood Recipes
Scallops à ma façon (scallops - my way) are the perfect dish for entertaining when I have guests I want to spend time with.
Ideal if you want a quick and tasty dish, with a nice tasty sauce, without spending hours in the kitchen. Simply served with basmati rice or potatoes
One of the easiest ways to cook fish is to shallow fry it. Here, then, is the most straightforward method... Fish in Breadcrumbs
