Delia Online

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:18
Hi, I recently made a fish pie, fish and potatoes were fine but the white sauce I did was horrible, it was so bland/tasteless, this is the recipie I used for the sauce: 50 g of butter, 50g of plain flour, 500 mls milk and salt and pepper to taste. Does anyone have a flavoursome white sauce for fish pie???

Replies

By janjam: Re: White Sauce
18 Aug 2008 15:20
How about replacing some of the milk with some fish stock?

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:24
Ok, have you ever done that?

By barnsley lass: Re: White Sauce
18 Aug 2008 15:25
Try using cheese sauce. Cheese goes with fish I think.

By janjam: Re: White Sauce
18 Aug 2008 15:27
Hi Anwen Croeso!
Yes I have but the family are not mad keen on fish pie - I do it as I have a dairy intolerance - v slight tho

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:27
Yes, cheese does go with milk, I am trying to get a flavour like the fish pie that Admiral (frozen) do, it's lovely!

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:28
Haia JanJam, cymraeg yda chi?

By deedlebug: Re: White Sauce
18 Aug 2008 15:29
A teaspoon of mustard livens up the white sauce, and goes well with fish. Parsley also helps.

By gerry: Re: White Sauce
18 Aug 2008 15:30
Instead of butter I use Pure dairy-free spread, no milk but fish stock (liquid from tin of salmon) plus white wine.

By Noreen Collins, Message Board Moderator: Re: White Sauce
18 Aug 2008 15:33
Anwen - why not try Delia's Luxury Fish Pie recipe? It is absolutely lovely...!

By janjam: Re: White Sauce
18 Aug 2008 15:35
Hi Anwen
Ydw dwi'n Cymraes. Ydych chi'n newydd i'r wefan hon?

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:37
Wow, so many replies, don't know which one to go with, so many varied replies, will have a look at delia's recipie then I will decide which one to go with. If you have more suggestions let me know, thank you all. x

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:41
Yndw, newydd ymuno heddiw, da ni cael siarad cymraeg? Da chi'n byw yn cymru?

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:42
The Delia Smith recipie is a bit too complicated for me!! Wanted a basic recipie!!

By janjam: Re: White Sauce
18 Aug 2008 15:46
Dwi byth di siadad efo rhywyn yn cymraeg o'r blaen, felly dwi'm yn gwbod. Ydw, dwi'n dod o canolbarth cymru. Bles i cwrdd a chi.!

By relaxed cook: Re: White Sauce
18 Aug 2008 15:48
IF you poach your fish before cooking the pie use the poaching milk to make the sauce. for extra zing add lemon juice, capers, chopped cornichon, parsley or tarragon. You can heat your milk beforekhand and infuse with nutmeg, onion, bayleaf and peppercorns. Alwys use butter don't be tempted by low fat spreads and if you use full fat miilk or add some cream to the sauce you'll end up with a more luxurious finish.

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:52
I do use the poaching milk, don't think my husband would like lemon in it , but might try parsley. I never use low fat spreads, I use Clover.

By Anwen Williams: Re: White Sauce
18 Aug 2008 15:54
Ella gawn ni ffrae am siarad cymraeg, mashiwr fod pawb arall wedi drysu yn lan yn darllen hwn, dwi'n byw ar Ynys Mon. x

By janjam: Re: White Sauce
18 Aug 2008 15:56
Wel gown ni weld, gwelai chi eto.

By Jameseybaby!!!

Re: White Sauce
18 Aug 2008 16:01

Anwen, do you mean Youngs Admirals Pie. Its about 99p! I have it as a naughty treat when Im home for the evening alone!!!
I personally use a simple white sauce with chopped parsley in, but I think a good cheese sauce would do just as well. (delias any kind of cheese sauce is simple and delish!)

By Rob!!

Re: White Sauce
18 Aug 2008 16:01

like others have said, parsley...a dab of mustard...maybe inffuse the milk with an onion and peppercorns before hand...or try adding slightly more butter...makes the flavour a little richer...whenever i make the whitesauce for a fish pie...i make the sauce, the gently cook the fish in the white sauce on the hob for a few minutes before hand and this always makes for a wonderful sauce!

hope this helps xx

By Biggles: Re: White Sauce
18 Aug 2008 17:22
Hi, I poach my fish in milk with bay leaves and peppercorns. Use the warm milk for the sauce and any over gets used in the mash with butter
Mmmmmm, might try adding an onion next time.

By Yummy: Re: White Sauce
18 Aug 2008 17:58
I do the same as Biggles, but cook my fish in the milk and seasoning in the microwave for just a few minutes, then use the milk for the sauce adding some butter and some parsley or Tarragon, Thicken with a bit of Corn Flour and then add a bit more butter just before serving.
Yummy

By Crafty Cookie

Re: White Sauce
18 Aug 2008 18:23

Fish Pie

This has taken me about 20 years to perfect, but it was worth it.

Ingredients:
1lb smoked haddock
12oz cod fillet
8fl oz milk
1 cracked bay leaf
3 - 6 stalks of parsley
4 black peppercorns
1 1/2oz (40g) butter
1oz (25g) plain flour
1 - 2 tablespoons freshly chopped parsley
1lb 8oz (675g) potatoes (cooked and mashed to soft consistency with butter and milk)

Method:
1 Place the haddock, cod, bay leaf, peppercorns and milk in a pan.
2 Bring to the boil, place a lid or plate over the saucepan.
3 Turn the heat off.
4 Remove the fish with a fish slice onto a plate.
5 Pour milk and juices into a pint measure through a sieve to catch the flavourings.
6 De-skin the fishes by simply pulling the skin off.
7 Flake and place in buttered casserole dish.
8 In a small pan, melt the butter.
9 Add the flour. stir well.
10 Cook for 2 minutes, stirring constantly.
11 Gradually add the milk and fish liquor a tablespoon at a time.
12 Stir well until the mixture returns to being smooth.
13 Continue with stages 11 and 12 until all of the liquid is used up.
14 Bring to the boil.
15 Simmer for a further 2 minutes, stirring constantly.
16 Allow to cool slightly before adding the parsley.
17 Pour over the fish, making sure that the fish is coated evenly.
18 Pile the mashed potatoes into a piping bag.
19 Pipe the potato all over the top of the fish and sauce.
20 Bake in the oven at 200 degrees centigrade/gas 6 for approximately 20 minutes or until the potatoes are golden brown.

Serve immediately onto warmed plates with broccoli or peas.

Serves 4

Be careful not to make the mashed potatoes to milky or the potatoes will disappear into the sauce, but add sufficient milk to make the mashed potatoes pliable.

Make sure to cover the whole of the sauce, as gaps will cause the sauce to bubble up and the mashed potatoes to disappear into the sauce.

The mashed potato can be carefully spooned onto the sauce, be careful not to apply too much pressure or the mashed potatoes will sink into the sauce. Finish by roughing up the mashed potatoes with a fork or the tip of a pallette knife.

The mixture can be divided between 4 individual casserole dishes.

All smoked fish or plain fish can be used, I prefer the medium smokiness of this combination,

The complete dish can be assembled in the morning, kept in the fridge and baked at night time, allow a couple of minutes extra baking time.

For a special occassion add a few cooked prawns to the cold fish and parsley sauce mixture just before cooking.

A little grated cheese (to taste) can be added to the cheese sauce and/or a little grated cheese can be sprinkled over the top.

By Flapjack: Re: White Sauce
18 Aug 2008 20:51
I always use a cheese sauce - called 'mornay' sauce with fish, I believe!?

By Michele: Re: White Sauce
19 Aug 2008 07:11
I always add a grating (or two) of nutmeg in all my sauces - it seems to add a lot more flavour to the sauce.

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