To thicken fish pie, you can use a roux made from equal parts butter and flour, cooking them together before gradually adding milk or fish stock to create a creamy sauce. Alternatively, you can incorporate cornstarch or arrowroot mixed with a little cold water, adding it to the sauce and cooking until it thickens. Adding mashed potatoes or breadcrumbs as a topping can also contribute to the overall thickness of the dish.
Fish pie comes from dinosaurs.
Parsley is usually the only herb in a fish pie.
There are many popular fish pie recipes. Some recipes that have been featured on the BBC Food webpage include the "Keralan Seafood Pie" and "Mary Berry's Fish Pie".
A chicken and mushroom pie could be thickened by any one of several starches. You could prepare a roux, an equal mix of either butter or margarine and flour, brown the roux slightly to remove the "flour" taste, and use the flour to thicken the pie. You could also use cornstarch, mix it in a small amount of cold liquid first, then once mixed in, you can add it to the warmer pie mixture. You could also use potato starch to thicken the pie if you have the powdered form, or if you have actual potatoes in the pie, and they are a more starchy variety such as russets, they will release a certain amount of starch into the pie, as well as absorbing a certain amount of liquid themselves.
well, if i had children... i would never feed them fish pie.
A suitable substitute for cornstarch in pie recipes is tapioca flour or arrowroot powder. These ingredients can thicken the filling in a similar way to cornstarch.
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Egg yolks help to hold the filling of the pie together.
fish pie, kedgree wich is a Victorian breackfast dish with rice, fish platter
Yes. I have had problems when trying to use old corn starch as a thickener.
yes and fish guts
no