(Serves 4)
This is the tastiest fish pie I have every tried, it is luxurious to eat, made with a combination of white fish, scallops & prawns in a seafood Velouté with truffle oil and topped with panko breadcrumbs. Not an everyday fish pie, but wonderfully indulgent for a special occasion.
The original recipe is by Rick Stein I have adapted it slightly, Rick suggests using crustaceans such as prawns, lobster or crab. I find that the simple combination of just a delicious white fish, I like hake, scallops and prawns and the truffle oil is luxury enough.
When I have served it to my guests, they have all said it is the best fish pie they have ever tasted, so try it at your next supper party and impress all your fish loving friends.
Ingredients:
1 onion, finely chopped
60g butter
For the Velouté
600ml fish stock (click here for recipe for homemade fish stock)
300ml milk
50g butter
50g flour
2 bay leaves
1 clove, crushed
1 pinch of freshly grated nutmeg
30g grated parmesan cheese
50ml double cream
Juice of 1/2 lemon
Salt
400g piece of thick hake fillet (or any white fish you choose)
8 scallops
8 raw king prawns
50g flour
30ml vegetable oil
15g butter
100g button mushrooms, thinly sliced
1 tsp Dijon mustard
1-2 tsps truffle oil (depending on how much you like truffle oil)
For the crust:
50g Japanese panko breadcumbd
30g melted butter
Note: I like to use 100g fish per person, 2 scallops & 2 prawns per person, feel free to adjust quantities to suit you but try to use 3 times fish fillet to seafood.
Method:
Preheat oven to 180˚C (baking oven on Aga).
Gently cook the onion over a low heat in the butter for 10 mins, until soft but not coloured.
1 finely chopped onion, 60g butter |
Next make the Velouté:
Boil the stock and milk together.
In a separate pan, melt the butter, add the four and cook for a couple of minutes without colouring, stirring constantly.
When it starts to smell slightly nutty slowly add 1/3 of the stock and milk, stirring constantly until it thickens and is completely smooth. Slowly add the rest of the milk together with the bay leaves, clove and nutmeg continuing to stir until smooth.
Leave to simmer gently for half an hour.
600ml fish stock, 300ml milk, 50g butter , 50g flour, 2 bay leaves, 1 crushed clove, 1 pinch of freshly grated nutmeg |
Pour the Velouté through a sieve over the onions and add the parmesan, cream and lemon juice, taste and season with salt as necessary and stir well to combine.
30g grated parmesan cheese, 50ml double cream, Juice of 1/2 lemon, Salt |
Cut the fish fillet into bite-sized pieces, season with a little salt and turn over in the flour. Shake off excess flour and fry the fish pieces in the vegetable oil and butter in a frying pan for 2-3 minutes over a medium heat. Remove to a pie dish.
(Frying the fish first, prevents it from thinning the creamy sauce when the pie cooks)
400g piece of thick hake fillet, 8 fresh scallops, 8 raw king prawns, 50g flour, 30ml vegetable oil, 15g butter |
Add the mushrooms to the pan you fried the fish in, season with salt and fry until softening, stir in the mustard and then scatter evenly over fish in pie dish.
Add the prawns & scallops, arranging them over the fish and mushrooms evenly, so that each person will get two of each when you serve the pie.
Drizzle over truffle oil (if you are not the biggest fan of truffle oil just use 1 tsp but if like me you love it, use 2 tsps)
100g thinly sliced button mushrooms, 1 tsp Dijon mustard, 1-2 tsps truffle oil |
Pour the sauce over the fish. Mix the panko breadcrumbs with the melted butter and spread over the top. Bake in the oven for 20 minutes. Remove from oven and leave to rest for 5 minutes before serving.
Note:
If I am making this for a dinner party, I make the fish pie up to the final step, adding the breadcrumbs just before putting in the oven.
Notes on where I source my ingredients: (ingredients readily available)
Fish from K O'Connell Fishmongers, The English Market, Cork
Truffle oil & dijon mustard from Iago, Princes Street, Cork
Panko breadcrumbs from Mr Bell's Global Food Emporium, The English Market, Cork
Recipe adapted from a recipe by Rick Stein from his book Fish & Shellfish, I highly recommend Rick's books if you love fish as I do, they are available to buy on Amazon, click here if you are interested in buying one.
Thank you
Jacqui
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