Easter Fish Pie
A tasty and easy fish pie to make for Easter or any time of the year. You can use any shellfish and white fish you can get your hands on.
Easter Fish Pie
Servings: 4-6
A tasty and easy fish pie to make for Easter or any time of the year. You can use any shellfish and white fish you can get your hands on.
Ingredients
- 280g white fish
- 100g smoked salmon
- 250g peeled prawns
- 600ml milk
- Salt and pepper
- Bay leaf
- 3 tbsp butter
- 4 tbsp plain flour
- 1 sheet Carême All Butter Puff Pastry
- 1 egg yolk
- 2 tbsp milk extra
Method
- Preheat the oven to 180°C.
- Cut the fish into bite sized morsels. Leave the prawns whole. Place in a saucepan and cover with milk. Season with little salt and pepper and add the bay leaf. Place over low heat and bring to a simmer. Remove from heat and allow to cool slightly.
- In another saucepan make a roux by melting the butter over low medium heat. Sprinkle over the flour and mix well. Cook the flour for several minutes.
- Strain the fish, and reserve the milk. Pour the milk over the roux and mix well using a whisk. Keep stirring as the milk thickens into a white sauce. Cook over a low heat for 10 minutes to cook the flour. The sauce should have the consistency of very thick cream. Add the cooked fish to the sauce. Mix.
- Check for seasoning. Pour the mixture into a deep pie dish. Cover with pastry, trim, decorate, insert a knife into the pastry to make steam holes. Make a glaze by mixing the egg yolk and extra milk. Brush over the pastry and bake the pie on a tray for 30 minutes or until golden.