{"id":8995,"date":"2023-10-30T12:48:58","date_gmt":"2023-10-30T12:48:58","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=8995"},"modified":"2023-10-30T12:48:58","modified_gmt":"2023-10-30T12:48:58","slug":"mary-berry-claims-her-tip-for-fish-pie-topping-is-the-key-to-perfection","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/mary-berry-claims-her-tip-for-fish-pie-topping-is-the-key-to-perfection\/","title":{"rendered":"Mary Berry claims her tip for fish pie topping is the \u2018key to perfection\u2019"},"content":{"rendered":"

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There are myriad variations of the fish pie to choose from, but Mary Berry claims her unorthodox take on the classic dish is the “key to perfection”.<\/p>\n

The Scottish dish has become an autumnal staple in many households across Britain owing to its delicious mix of seafood and heart-warming ingredients.<\/p>\n

Its popularity is also partly owed to its adaptability, which has seen myriad chefs share their take on the British staple. Among these is Mary Berry\u2019s adaptation, which claims a perfect fish pie boils down to the quality of the topping.<\/p>\n

The iconic cook’s comforting take on the recipe is the image of perfection for cozy nights, serving at least six people and preparable in five fool-proof stages.<\/p>\n

\u201cI\u2019m going to show you the key to perfect making my fish pie with crushed potato topping,\u201d the cook declared in a tutorial clip for DK Books’ YouTube channel. Here’s how it goes:<\/p>\n

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Ingredients:<\/span><\/h3>\n

What 75g butter, plus extra for greasing<\/p>\n

One large leek cut into thick slices<\/p>\n

50g plain flour<\/p>\n

600 ml hot, full-fat milk<\/p>\n

1 \u00bd tbsp chopped fresh dill<\/p>\n

1 \u00bd tbsp finely grated rind of \u00bd lemon<\/p>\n

1 \u00bd salk and freshly ground black pepper<\/p>\n

400g hake fillet, skinned and cut into 2.5 cm cubes<\/p>\n

400g salmon fillet, skinned and cut into 2.5 cm cubes<\/p>\n

200g fresh spinach<\/p>\n

For the topping<\/p>\n

800g new potatoes<\/p>\n

Two tbsp olive oil plus two tsp for drizzling<\/p>\n

Method\u00a0<\/h3>\n

One:<\/h3>\n

Melt the butter into a saucepan and add the leek until softened but not browned. Stir the flour and cook for one to two minutes. Remove from heat and gradually pour in the milk. Return to medium heat and stir until boiling.<\/p>\n

Two:\u00a0<\/h3>\n

Once the sauce is thick and smooth add the dill, and lemon rind and season with salt and pepper. Add the hake and salmon and cook over low heat for two minutes, stirring twice. Pour the fish mixture into a buttered baking dish and set aside to cool.<\/p>\n

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