Freezer-raid fish pie | Jamie Oliver recipes (2024)

FAQs

Can I freeze Jamie Oliver fish pie? ›

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through.

The sauce for a fish pie is traditionally roux-based where an equal amount of flour and butter is cooked until toasty then milk is whisked in to give a thick white sauce. As fish will give out water when cooked it's important to have a sauce that binds all of the ingredients and doesn't split.

Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly. Reduce heat to medium, and cook 6 to 8 minutes more until opaque throughout.

Alternatively, thaw in the fridge overnight, then cook the pie as if freshly made, adding an extra 5-10 minutes to allow for the chill factor.

If the pie has been cooked, does not contain eggs and you are freezing leftovers then it is fine to freeze the pie with peas in. The pie needs to be chilled within 2 hours of preparing or cooking and then frozen quickly after that.

The answer is yes. But pay attention to the way you thaw and, conversely, the way you freeze. Most foods previously frozen, thawed and then cooked can be refrozen as long as they have not been sitting at room temperature for more than two hours.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

Ingredients and manufacture

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

Because a frozen piece of fish contains more water than a fresh piece, when you cook it from frozen, that water escapes through the skin. It means the skin becomes soft and soggy. You will not get a nicely cooked piece of fish with a lovely crispy brown skin when cooking straight from frozen.

Why is my frozen fish rubbery? ›

The drastic change in temperature will defrost your salmon & seafood with a tough, rubbery texture. What's even worse is some thinner parts might actually end up getting slightly cooked…

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

Whether the fish was frozen or fresh when you made the pie is irrelevant. Reheat thoroughly as you should with most things.

In terms of food safety, however, so long as you reheat the food at the correct temperature and for the correct duration of time, it can in fact be safely reheated multiple times. However, the Food Standards Agency (FSA) recommends that food is only reheated once, so follow this guidance wherever possible.

You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer. You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.

Fish Pie Leftovers

Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze. Allow to defrost fully and then bake in the oven on the day you want to eat it.

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

"You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required." "Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce."

Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.