HELLLLP! - Plaice Fillets

[DiscoDes]

I want to make a fish pie, I have some frozen plaice, a piece with dark skin and a piece with creamy coloured skin, it's pretty thin. I was wondering do I REALLy need to take the skin off to cook it or will it be okay with the skin on?

I'm going to poach the fish in some milk (which I'll use to make a sauce) then cover it with mashed potato and put a layer of cornflakes on top for a crispy topping

[theinhaler]

it wont hurt to leave the skin on, it sounds very nice , i will pm you my address and you can send me a portion lol

[chykensa]

Personally, I would poach it with the skin on, then scrape the flakes of fish off with the back of a knife before making the pie. I'll bring a fresh young Chardonnay, what time shall I get to yours for!?
Andy

[DiscoDes]

Oh! not Chardonnay, too Oakey, I prefer a crisp refreshing New World Sauvignon Blanc!

Well I trimmed off the thin fin bits cut it into chunks and have thrown in a few king prawns, smells pretty good!

[farzooks]

A Plaice for us

[Roscopecotrain]

So DiscoDes how was it?

Sent from my Galaxy Note 2

[Jezarel]

Andy has it spot on. Always cook fish with the skin on and if you put it in a pie, stew or whatever flake it off with a spoon or back of a fork. I poach all my white fish in milk and half a bay leaf, and if your making fish pie a couple of tablespoons of the cooking milk in the potatoes with a nice big knob of butter and loads of pepper makes any fish pie scream out I HAVE THE SEA IN ME!!!

Now I'm hungry and I want to get the boat out and go fishing

Regards
Jez

[DiscoDes]

Yes it was lovely, I love the cornflake topping I melt a little butter in a bowl and toss the cornflakes in that before finishing in the oven.

Sent from my Nexus 4 using proboards