Fisherman’s pie

Fisherman’s pie

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g white fish fillets
60g butter
1 tablespoon lemon juice
500ml milk
1 onion, finely chopped
1 bouquet garni
pinch nutmeg
3 tablespoons plain flour
60ml cream
40g cheese, grated
large pinch dry mustard
freshly ground black pepper
2 tablespoons parsley, chopped
80g peas, cooked
3 eggs, hard-boiled and quartered
1 quantity * rough puff pastry [rid:11757]
or 1 quantity * flaky pastry [rid:11755]
or 375g packet frozen puff pastry, thawed
egg, beaten, to glaze
salt

Method

  1. Place fish in an ovenproof dish, dot with half the butter and drizzle lemon juice over. Cover with foil and cook in a preheated moderate oven (180°C) for 20 minutes. Remove any skin or bones and flake fish, reserving juices.
  2. Heat milk in a saucepan with onion, bouquet garni and nutmeg until bubbles form round edge. Remove from heat and stand for 5 minutes, then remove bouquet garni.
  3. Melt remaining butter in a heavy saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat, cool a little and add milk, stirring until smoothly blended. Return to medium heat and stir until boiling. Remove from heat, stir in cream, cheese and mustard and season with salt and pepper.
  4. Fold fish and its juices, parsley, peas and eggs into sauce. Cool completely, then spoon into pie dish just large enough to hold it. Cover with pastry dough and chill for 20 minutes.
  5. Cut a few small slits in top and brush with beaten egg. Bake in a preheated very hot oven (230°C) for 10–15 minutes or until pastry is well risen and beginning to brown, then reduce heat to a moderate 180°C and continue baking for a further 20–25 minutes or until pastry is golden brown and filling is heated through. Cover top loosely with foil if pastry is over-browning.

Variation

  • This pie is easy to vary for special occasions. Substitute shelled, cooked prawns or crab, lightly poached scallops or fresh oysters for up to 250 g fish, and use scallop poaching liquid, oyster liquor or white wine in place of 125 ml milk.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again