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{{#seo:
|title=Fish pie, a sous vide recipe
|titlemode=replace
|keywords=#potatoes #fish #parsleysauce #butter #prawns #salmon #thermomix #smokedhaddock #vegetables #kingprawns #salad
|hashtagrev=032020
|description=The fish and potatoes are cooked sous-vide and finished in the oven. It contains parsley sauce which can be made conventionally or in a Thermomix
}}

The [[Fish|fish]] and [[Potatoes|potatoes]] are cooked sous-vide and finished in the [[Oven|oven]]. It contains [[Parsley sauce|parsley sauce]] which can be made conventionally or in a [[Thermomix]].
{{recipesummary
|TotalCalories = 1619
|PortionCalories = 404
|DatePublished=13th November 2013
|Author = JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 hours, 45 minutes
|PrepTime = 15 minutes
|CookTime = 2 hours, 30 minutes
|Image = [[Image:Fish pie (SV) recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Looks stunning''

5/5

I especially love the spiral veg.

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 1kg [[Potatoes|potatoes]], peeled and cut into 25mm slices
| 20 g [[Butter]]
| 250g firm [[white fish]], such as [[Hake|hake]], [[Pollack|pollack]], [[Monkfish|monkfish]] or [[Basa|basa]]
| 300g [[Salmon|salmon]] or [[Smoked haddock|smoked haddock]]
| 200g [[King prawns|king prawns]], peeled
| 1 quantity [[Parsley sauce (TM)|Thermomix parsley sauce]] or [[Parsley sauce|conventional parsley sauce]]
}}

{{RecipeIngredientsNB
}}
===[[Mise en place]]===

* Preheat the water bath to 84°C (''183.2°F'')

===Method===

{{RecipeMethod

| Put the [[Potatoes|potatoes]] in a vacuum packing pouch and smear [[Butter|butter]] over them.
| Vacuum and seal.
| Place in the water bath and cook leave for 1-2 hours or up to a maximum of 4.
| Cool the water to 62°C (''143.6°F'') by removing some of the water and adding ice cubes or cold water, leaving the [[Potatoes|potatoes]] in the bath.
| In the meantime, [[Vacuum pack|vacuum pack]] the [[Fish|fish]] in separate pouches and add to the water bath once it has reached 62°C (''143.6°F'').
| After 30 minutes, remove the [[Prawns|prawns]], after a further 5-10 minutes remove the which [[Fish|fish]] and finally the [[Salmon|salmon]] after a further 10 minutes.
| Also remove the [[Potatoes|potatoes]].
| Place the pouches in s sink or bowls of iced water so that they can cool as soon as possible.
| In the meantime, make the parsley sauce using the [[Parsley sauce|conventional method]] or with a [[Thermomix]].
| Once the [[Fish|fish]] and [[Potatoes|potatoes]] are cool, remove them from the pouches.
| Chop the [[Fish|fish]] into chunks and mix with the [[Prawns|prawns]].
| Place in a [[Baking|baking]] dish and pour over the [[Parsley sauce|parsley sauce]].
| [[Mash]] the [[Potatoes|potatoes]], adding extra [[Butter|butter]] and a little [[Milk|milk]] if desired.
| Spread it over the [[Fish|fish]] mixture, dot with [[Butter|butter]] and [[Bake|bake]] at 200°C (''392°F'') for 30-40 minutes.
}}
===Serving suggestions===
Serve with [[Salad|salad]] or [[Vegetables|vegetables]]
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Sous vide recipes]]
[[Category:Baked or roasted]]
[[Category:Sous vide cooking]]
[[Category:Molecular gastronomy recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/fish|#fish]] [[Special:Search/parsleysauce|#parsleysauce]] [[Special:Search/butter|#butter]] [[Special:Search/prawns|#prawns]] [[Special:Search/salmon|#salmon]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/smokedhaddock|#smokedhaddock]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/kingprawns|#kingprawns]] [[Special:Search/salad|#salad]]
</code>

Fish pie (SV) - Revision history

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