Crusted Fish Pie

An absolutely delightful easy ‘make and bake’ fish pie. Any white fish can be used, just make sure the skin and any bones are removed and the fish fillet is cut into bite sized pieces. I used a commercial bought puff pastry but of course, a rich shortcrust pastry will work well also.

30 minutes

30-40 minutes

200°C

Ingredients

1 kg white fish fillets

- no skin or bones, cut into 3cm pieces
400g frozen prawns

- pre-cooked, defrosted, tails removed
Sauce:
1 tbsp extra virgin olive oil
2 medium celery stalks

- washed and chopped on an angle
1 red onion

- chopped
375ml single cream
1 tbsp dried tarragon
1 lemon

- grated rind only
2 tbsp plain flour
Sea salt
Heavy grind of freshly ground black pepper
Pastry Top:
1 x 400g sheet all butter frozen puff pastry

- thawed
1 egg

- beaten for glaze
1-2 tbsp poppy seeds

Instructions

Prepare sauce:
01 Heat oil in a large frying pan. Add the onion and celery and cook for 5 minutes or until soft and golden. Add the cream, dried tarragon and lemon rind. Raise slowly to simmering point and simmer gently for 5-10 minutes.
Prepare fish:
02 Meanwhile the onion and celery mixture is simmering, place flour, salt and pepper on to a large flat plate and mix to combine. Add the fish, toss well to coat and carefully add to the cream sauce mixture. Remove from the heat. Add the prawns and gently mix into the cream sauce.
Assemble pie:
03 Lightly butter an oven proof dish and gently tip in the fish, prawn and creamy sauce mixture. Brush the rim with the beaten egg
04 Roll out the pastry to fit the pie dish, brush with egg and sprinkle all over the top with the poppy seeds. Place the pie on a baking tray and cook in the oven for 30-40 minutes or until the pastry is puffed and golden brown.
To serve:
05 Best enjoyed hot with salad or a vegetables of your choice.

Notes

Any frozen or fresh white fish can be used for this dish, however, I hugely recommend snapper fillets. Divide the fish mixture between 4 x 1½ cup-capacity (375ml) ramekins or place in ONE 28cm x 24cm pie dish. I recommend to score the pastry with a sharp knife around the sides before cooking (see image 2).