How To Make Marco’s Classic Fish Pie

Please Share This Page:



Classic fish pie but with added creaminess on top! The main star of this dish is the creamy and smooth roux sauce. Filled with fish and prawns, this pie is topped off with boiled eggs, cheddar cheese, and beautiful mashed potato. Once baked, this pie will officially become the star of your next dinner party. You can add any type of seafood you like, and add more toppings for more surprises.

This recipe takes about 30 minutes to make. Serves 4 to 5.


Ingredients:

• Creamy roux sauce
• 20 grams of butter
• 20 grams of flour
• 100 ml of double cream
• 1 Knorr Fish Stock Pot

Pie:

• 100 grams of white fish fillet, chopped into squares
• 100 grams of salmon fillet, chopped into squares
• 100 grams of smoked haddock, chopped into squares
• 100 grams of prawns, peeled and head removed

Garnish:



• 3 hard boiled eggs, peeled and cut into quarters
• 150 grams of leeks, chopped, blanched and dried
• 1 kg of mashed potato (boiled peeled potatoes, mashed with double cream, and mixed with 2 to 3 egg yolks)
• 50 grams of grated mild cheddar cheese

Instructions:

Preheat the oven to 200C.
To make the roux sauce, place the butter on a saucepan over low heat. Once butter has melted, add the flour.
Use a whisk to remove lumps. Gradually add the fish stock.
Pour the cream and whisk continuously until the sauce becomes creamy.
Add the white fish, salmon, haddock, and prawns into the sauce. Make sure all the fish are coated with the sauce.
Pour the sauce over a baking pan.
Sprinkle the leeks, boiled eggs, and cheddar on top.
Place the mashed potato on top as a cover.
Bake the pie for 15 minutes.

Ideas And Tips:

• The base of this recipe is the roux sauce and the mashed potato cover. You can opt not to add boiled eggs, leeks, or cheddar cheese. You can also use milk instead of cream.

• Marco Pierre White is a renowned British chef, restaurateur, and television personality. He has been dubbed as the first celebrity chef of the UK restaurant scene. He still holds the title as the youngest chef to ever be awarded 3 Michelin Stars. He has mentored other famous chefs including Gordon Ramsay, Curtis Stone, and Shannon Bennett.

How To Make Marco's Classic Fish Pie
images – https://www.youtube.com/watch?v=NGFjC79BLO4&t=11s


Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)


--> Get The Free Cookbook <--


Shed Your Excess 5-7 Pounds Overnight

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS


  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
  4. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  5. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  6. Here's What Happens When You "Unlock Your Hip Flexors"
  7. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)





Please Share This Page:



No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment