Much like a cottage or shepherd’s pie, my easy fisherman pie recipe is one amazing meal that you must try.

What is the difference you ask?

Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.

You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.

CLICK HERE FOR MORE TASTY FISH RECIPES

Sitka Salmon Shares Is:

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

Since I am part of their affiliate program I earn a commission for every sign-up. Also, they have been so kind to me and offered for you guys discount code – SEC19. It is good thru 9/30/2019, this code will take $25 off any 2019 CSF share. So click here and check them out.

I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.

You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.

Baking dish by Xtrema Ceramic Cookware.

Yield: Serves 6

Easy Fisherman Pie Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Print

Ingredients

• MASHED POTATO TOPPING
• 1 1/2 lbs. (750g) Idaho potatoes, more if you like
• 1/2 cups (118 ml) Half and half
• 3 tbsp (42 g) Unsalted butter,
• Salt to taste
• FISH
• 16 oz (500 g) Wild Alaskan Coho Salmon
• 16oz (500 g)Wild Alaskan Pacific Cod
• 10 oz (300g) Wild Alaskan Rockfish
• 2 cups (475 ml) Whole Milk
• 1/4 onion, chopped
• SAUCE
• 2 tablespoons (28 g) unsalted butter
• 3-4 tbsp (30 to 40 g) plain, all-purpose flour
• 2 1/2 cups (600ml) Whole Milk, splash more if needed
• 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
• 1/2 tablespoon Lemon Juice
• Generous pinch of salt and freshly ground pepper
• TOPPING
• ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
• 4-5 hard-boiled eggs, sliced in half
• 3 oz swiss cheese (or grated gruyère cheese)

Instructions

POTATOES

1. Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
2. To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.

FISH PREP

1. If the fish is frozen, defrost it. You may leave it overnight in the fridge.
2. Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.

SAUCE

1. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
2. Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.

ASSEMBLY

1. Preheat oven to 375 F (190 C).
2. Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
3. Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
4. Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
5. Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.

Notes

• You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
• There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
• I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
• Over time it will be easier and easier to prep and make this dish but it is really not complicated.
• You can make this in dutch oven as well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart Casserole Cast Iron, Cream, 7 quart
• 
  Zelite Infinity Boning Fillet Knife (Gokujo) - Comfort-Pro Series - High Carbon Stainless Steel Chef Knives X50 Cr MoV 15 >> 6" (152mm)

Lemon, garlic, and butter are just meant to be part of the shrimp meals. This is our favorite shrimp recipe, plus I totally toss these with creamy pasta. HEAVENLY! These shrimps are fantastic with cauliflower rice, zoodles (zucchini noodles), spaghetti squash or over bowl greens. If none of those is a good option for you, then take a loaf of Italian or French bread and dip and eat. I tell you it is so delicious.

So good! I might or might not have done that in the past. The aroma and flavor of these are seriously the best. This is such an easy and amazingly delicious recipe that you must make. 

I made this often when I have a date with my husband and I don’t want to go out, or when I have a movie night with my girlfriends. The best memories are made over a meal! 

Happy Cooking!!!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

Print

Lemon Garlic Butter Shrimp

Lemon, garlic, and butter are just meant to be part of the shrimp meals. Delicious and flavorful shrimps in 20 minutes.  

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 5 tablespoons Unsalted Butter
• 1 1/2-2 pounds Shrimp with a tail peeled and deveined
• Sea salt and Ground Black Pepper to taste (A good pinch of both)
• 3-5 cloves Garlic minced
• 1/2 tablespoon Dried Parsley
• 1 tablespoon Lemon Juice use ripe Lemon
• 1/4 teaspoon Organic Tumeric Powder optional, read notes
• Zest of one Lemon

GARNISH

• Fresh chopped parsley

Instructions

1. Clean, peel and devein shrimp then pat dry with a kitchen paper towel.
2. Melt 2 tablespoons of unsalted butter in a skillet or saute pan over medium heat.
3. To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste. Cook about two minutes on each side, the shrimp is cooked when it turns completely pink, make sure to stir; Remove from the pan and set aside on a platter or a plate.
4. Add the remaining 3 tablespoons of unsalted butter in the skillet, then add the garlic and cook for about one minute.
5. Add lemon juice, and turmeric powder. Cook, while slightly moving the skillet or just stir the butter, garlic, lemon juice, and turmeric together. Cook it for a couple of minutes on medium-high temperature, continuously stirring.
6. Return the shrimp back to the skillet and stir to coat the shrimp with butter mixture and cook for additional minute or so. Add lemon zest and stir again. This is just to combine all the flavors and allow the shrimp to soak in the lemony flavor.
7. Take off heat. Taste test, and add more salt or lemon juice to please your taste buds.
8. Garnish with parsley if you desire. The best served over pasta.

Recipe Notes

I add turmeric powder for the color, plus it got amazing health benefits. It is optional!!! If the shrimp are precooked and frozen, thaw it completely. Submerge the shrimp under cold water and let it sit until defrosted for about 10-15 minutes. Then take a kitchen paper towels and make sure to dry the shrimp completely before cooking it. It is precooked so you don't need as much time to cook on each side.

I don’t know about you, but I am a sandwich person.
One of top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich.

I devour it and to be honest, I could never become tired of eating this kind of summich. I called this a lazy Friday dinner because it was quick and no cooking required, but everyone loved it. It is really perfect any day of the week as well as for parties.

They are in a way fancy, but not really, if you know what I mean?! I am just in love with this delightful sandwich so that’s why I’ve decided to share it here on my blog.

Of course, creating a sandwich is something that should be personalized. I love building it myself, as for the rest of my fab family, I ask what they want because we are pretty darn serious when it comes to building a sandwich.

Sometimes, I would just display or set on the cutting board,  sort of like charcuterie board so they can build their own bagel sandwiches. Lately, we have been enjoying those very much and let me tell you, we all love it. 

What is your favorite sandwich?

Print

Smoked Salmon Bagel Sandwiches

Course Brunch, Main Course, Party Food

Keyword sandwich, breakfast, brunch,

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 Sandwich

Ingredients

• 1 Bagel 6 oz.
• 1 tablespoon whipped cream cheese split in half
• 1 teaspoon chives chopped
• 1/2 Avocado thinly sliced
• 3 ounces thin-sliced smoked salmon
• English cucumber or mini cucumbers thinly sliced
• Fresh Organic Spinach or lettuce

Other additions

• Red onion
• Drained Capers
• Fresh Dill
• Za’atar

Instructions

1. SLICE bagel in half horizontally. Mine was presliced, so I just carefully separated both pieces.
2. Spread BOTH sides with cream cheese and sprinkle with the chopped chives.
3. Over cheese on 1 bagel half, layer English cucumber or mini cucumber, thinly sliced avocado, smoked salmon, spinach – now, it a good time to add other additions such as red onion and/or capers.
4. Set remaining bagel half, cream cheese side down, over filling.

Recipe Notes

You can personalize it however you would like. I love adding capers and red onion, not in the pic, but it’s absolutely fantastic. You can also try it with chives cream cheese or sprinkle fresh chives like I did because chives give extra flavor and compliment salmon very well. Smoked salmon is also your personal preference. Most of the time I am using Alaskan Smoked Salmon. Bagel.

you have a couple of choices, of course. The one that I am using is “Everything pre-sliced bagel”, and I like the regular size for my family unless it’s a party, then I am using mini bagels.