Any tips to avoid watery fish pie?

[whethertheweather]

Fish pie mix was going cheap on the fish counter today. I have spinach, mushrooms and eggs at home so thought I’d make a fish pie.

Only problem is my fish pie never turns out creamy and delicious like my late mum’s. Mine is usually a bit watery and thin. Not sure if the water is coming out the spinach or the fish. Or I overcompensate and make the bechemel really thick and then it’s stiff as a board.

Any tips?

probably the spinach, why dont you use leeks, sweetcorn and peas instead and have spinach on the side?

I reckon the spinach is the culprit

Don't put spinach in it

Fresh spinach should be fine. No water. Wilt it in the sauce or just layer it

In fact, no veg in the pie. Chopped boiled eggs can be good.

It’s probably coming out of the spinach. If you want to add spinach to the mix, lightly steam or wilt in a pan first and then let it sit for a minute, and give a really good squeeze with a clean teatowel or kitchen roll to get rid of as much water as possible. I also find that putting a bit of double cream or cream cheese into the white sauce helps it stay more creamy when cooked.

I use fresh spinach. Don't wilt it first, it will wilt in the cooking process.

If I just put the fresh spinach in the sauce does it not then leak out loads of water like it does if I wilt it in a pan?

Yes the spinach would leak!

Nice thick white or cheese sauce, nutmeg, pour it over fish in the pan, mash, and you're done. Lovely.

Peas on the side, of course.

Cook everything lightly before adding sauce so cook fish mix for a couple of mins in milk and then use the milk for the sauce. Wilt spinach etc.

Then add hot creamy sauce and not long in the oven. Grill the top instead if you just want a crunchy mash.

Yeah it’s the spinach. Don’t add any veg to the pie.

cook the spinach if you are going to use it and squeeze it out like you are wringing the life out of it.

DO NOT cook the fish, layer it raw over the wrung out spinach.

Make your sauce extra thick...it should barely pour.

And for the mash on top, do not cut the potatoes small to boil them, yes, they cook quicker, but your mash will essentially be waterlogged
Keep them whole if possible, steaming or pressure cooking is best. If you boil them then once drained leave the potatoes to sit in the hot pan withe the lid on to dry them out a bit in the residual heat. ...then mash when they are dry.

Why are people adding all this vegetation to fish pies? Wierdos.

I use this recipe regularly. Freezes well if you need to.
www.bbcgoodfood.com/recipes/1363654/summer-fish-pie
I add peas, green beans and diced carrot so then it's a meal not needing any side dishes.
I would never add spinach!