{"id":8998,"date":"2023-12-12T14:49:00","date_gmt":"2023-12-12T14:49:00","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8998"},"modified":"2023-12-12T14:49:00","modified_gmt":"2023-12-12T14:49:00","slug":"cooking-fans-sing-praises-of-mary-berrys-fish-pie-with-souffle-topping","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/cooking-fans-sing-praises-of-mary-berrys-fish-pie-with-souffle-topping\/","title":{"rendered":"Cooking fans sing praises of Mary Berry’s fish pie with souffl\u00e9 topping"},"content":{"rendered":"

Mary Berry makes fish pie with a souffle\u0301 topping<\/h3>\n

As one of Britain’s favourite\u00a0winter warmers, many households will agree that fish pie\u00a0is the culinary equivalent of a cosy blanket.<\/p>\n

Not only is the bake steeped in cultural significance, but it also marries two of the country’s favourite foods; fish and mashed potatoes.<\/p>\n

Naturally, an abundance of seafood around the UK’s coastal areas has contributed to the popularity of the dish. The winter warmer has also proven wildly adaptable, however, inciting cooks like Mary Berry to explore different toppings.<\/p>\n

One of Mary’s favourite versions combines flaky fish with a buttery souffl\u00e9 topping, which has left her online fans highly impressed.<\/p>\n

In the comments of a YouTube clip showing the cook preparing the dish, several viewers confirmed that the “fancy” was \u201cnot too hard to follow\u201d. Here’s the recipe.<\/p>\n

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Ingredients:<\/h3>\n

50 grams of butter, plus extra for greasing<\/p>\n

One leek, thinly sliced or chopped<\/p>\n

50 grams of flour<\/p>\n

600 ml hot milk<\/p>\n

Two tbsp chopped fresh dill<\/p>\n

Two tbsp lemon juice<\/p>\n

350 grams fresh haddock, skinned and cut into evenly sized cubes<\/p>\n

350 grams undyed smoked haddock, skinned and cut into evenly sized cubes<\/p>\n

Three hard-boiled eggs, each cut into four or eight wedges.\u00a0<\/strong><\/p>\n

For the souffl\u00e9 topping:<\/h3>\n

One small loaf of white bread (about two to three days old)<\/p>\n

59 grams full-fat cream cheese<\/p>\n

75 grams butter<\/p>\n

75 grams mature cheddar grated<\/p>\n

One free-range egg white<\/p>\n

Salt and freshly ground black pepper.<\/p>\n

<\/p>\n

Method:<\/h3>\n

Grease a 1.5 litre \/ 2 \u00bd pin shallow wide-based ovenproof dish with butter. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over low heat until completely tender but not coloured.<\/p>\n

Sprinkle in the flour and stir over high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, and thick and has come to a boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat.<\/p>\n

Spoon into the shallow wide-based ovenproof dish. Arrange the eggs on the top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm.<\/p>\n

\u00a0<\/b><\/p>\n