To celebrate British Pie Week this week, we thought we would try out a tasty fish pie recipe in our ceramic blue fish dishes (37135) from our Shoreline collection.
To serve 4
700g haddock or cod fillets
300g peeled prawns
1 onion, finely chopped
2 bay leaves
50g plain flour
Small bunch of flat leaf parsley, roughly chopped
Puff pastry block
1 beaten egg
You will need a pie dish, approximately 28cm x 20cm, or four individual pie dishes.
1. Begin by rolling out the puff pastry, on a lightly floured surface, into a rectangle, large enough to cover your pie dish. The rolled pastry should be approximately 5mm thick. Cut it into strips the same length as the pie dish, each about 1.5cm wide.
2. On a large, lightly greased baking sheet, arrange evenly spaced strips of puff pastry in one direction. Next interweave more strips in the opposite direction, going under and over to create a lattice. Chill for 1 hour, until firm.
3. Next, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer, tuck in the bay leaves and scatter over the onion. Pour over the milk; dot the surface with one third of the butter and season with a little salt and freshly ground pepper. Bring the milk to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through (approx. 5-8 minutes).
4. Using a slotted spoon, remove the cooked fish, transfer to a plate and allow it to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find. Add the flaked fish to your pie dish and evenly scatter over the prawns.
5. In a clean saucepan, melt the remaining two thirds of butter and then stir through the flour to form a roux. Allow the flour to cook over a gentle heat for a couple of minutes, before pouring over the poaching milk and onion mixture. Whisk constantly over a medium heat for about 5 minutes, until the sauce is thick and smooth.
6. Remove and discard the bay leaves and season to taste with salt and pepper. Stir through the chopped parsley and then pour the sauce over the fish, spreading it evenly.
7. When you are ready to bake the pie, preheat your oven to 200 degrees, 180 degrees fan, or gas mark 6, and place the pie on a baking tray. Remove the chilled pastry from the fridge and brush the rim of the pie dish with the beaten egg. Then in one swift movement, slide the lattice onto the pie and press to seal. Brush the pastry strips with the remaining beaten egg and bake for 45-55 minutes, until the pastry is golden.
8. Enjoy with some green vegetables, such as broccoli or green beans, or serve with a fresh green salad.
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