Smoked Angelfish Pie

Smoked Angelfish Pie

smoked angelfish pie

Middle of the week and dinner needn’t be a chore or resorting to pre-packaged or take-away meals. I made these comforting, packed full of flavour individual fish pies late in the evening last week, but we were tucking in with gusto, in no time.

The pies are transformed into something special with the addition of creme fraiche in the sauce and nutmeg, which I think adds its special sweet, musky breath to the dish, taking the flavour barometer up a level. Be sure to be generous with the pinch.

weekday comfort


Makes 3 individual pies or 1 medium pie

For the Sauce:

185- 200g smoked angelfish, flaked and checked for bones

2T flour

2T butter

2 pinches nutmeg

4 salad onions or 1 spring onion, snipped

salt and pepper to taste

180ml milk

100g creme fraiche

For the mash

430g potatoes, boiled (I microwaved them) and mashed well

1 egg yolk

smoked salt , or ordinary salt (I used Smoking Shed salt)

10ml milk

generous grating of Parmesan cheese


Heat oven to 180 degrees Celsius.

In a small sauce pan, over a low-medium heat, add the butter and the flour, stirring. We’re making a roux, and we want the flour to cook and colour slightly, but not burn. The aroma released is heavenly and transports me to my mother’s busy kitchen over the Diwali festival when lots of pots of ghee (clarified butter) and channa flour were on the go, the smells a warm, nutty butteriness promising treats with exotic names like halwa, burfee and magaj.

Keep stirring the roux and add the milk gradually, beating with a wooden spoon to prevent lumps from forming. Once thick, and ‘spitting’ bubbles (do be careful), add the nutmeg and mix well.

Add the salad onions and remove from the heat. Allow to cool slightly.

Add creme fraiche and mix. Add flaked fish.

Season with a few grindings of smoked salt and freshly ground black pepper.

Add milk and egg yolk to the mash and beat well with a wooden spoon. The egg yolk, I was advised by a talented chef friend, will bind the mixture. I found it added a nice warm colour to the mash too. Season with smoked salt.

Spoon the fish sauce mixture into the pie dish/es and top with mash.

Sprinkle cheese over the top and add a few grindings of smoked salt.

Bake for 15 minutes at 180 degrees Celsius. Turn up the heat to 230 degrees Celsius for a further 10 minutes to brown, but do watch that it does not burn.

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By |2017-05-08T13:10:12+00:00February 8th, 2011|Food, Mains, Recipe Index, Recipes, Seafood|10 Comments


  1. polkadotcupcake February 9, 2011 at 8:14 am - Reply

    oh, this looks delish! but my jealousy meter has skyrocketed by the sight of those ADORABLE mini Le Creuset pots! Oh, the cuteness! Bet the pie tasted SO much better out of those 🙂

  2. Sarah Graham February 9, 2011 at 8:39 am - Reply

    An Ode to Deliciousness! Can’t wait to try. And well done on your Food24 start, cannot figure out how to get going on that!

    • Ishay February 9, 2011 at 9:06 am - Reply

      Thank you Sarah. I’m finding the 24 blog very tricky and have been wondering how to myself for ages. Send me a mail, via contact form or DM me your addy with your queries…though it is my first day at school and all! 🙂

  3. Ishay February 9, 2011 at 8:41 am - Reply

    Thanks Polka…they’d go well with your new kitchen? They make them in all colours…I’m guessing a pretty green would suit you well. I’ve made the chicken pies in these pots too.

  4. Marisa (@TheCreativePot) February 9, 2011 at 8:47 am - Reply

    Have to agree with polkadot – those tiny little dishes are adorable! But hey, I think this pie would be a winner even in a less adorable container – love the touch of nutmeg & smoked salt – it’s the small things that count, right?

    • Ishay February 9, 2011 at 9:07 am - Reply

      The smallest things make the biggest difference. Always! 🙂

  5. Koek! February 9, 2011 at 9:50 am - Reply

    That sure does look comforting! x

  6. Herman Lategan February 17, 2011 at 9:03 pm - Reply

    Love this. And love that red pot!

  7. Judy August 1, 2011 at 11:16 am - Reply

    Have just received some smoked angelfish — I shall try this tonight and report back — looks very yummy; even if my little container will merely be Corningware!

    • Ishay August 1, 2011 at 4:11 pm - Reply

      Hello! hope you enjoy making it!

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