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Creamy fish pie
Creamy fish pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Top creamy fish pies with fresh baby rocket for a perfect, finishing touch.
Ingredients:
  • 2 (about 120g each) skinless salmon fillets
  • 2 (about 100g each) white fish fillets, such as basa or flathead
  • 200g green prawns, peeled, deveined
  • 2 leeks, pale section only, thickly sliced
  • 1 carrot, peeled, finely chopped
  • 625ml milk
  • 1 dried bay leaf
  • 50g butter
  • 40.00 ml plain flour
  • 120g pea
  • 40.00 ml chives, finely chopped
  • 20.00 ml dill, finely chopped
  • 1 Free Range Egg, lightly whisked
  • 1 1/2 sheets Ready Rolled Puff Pastry
Instructions:
  • 1. Preheat the oven to 200C. In a large deep frying pan over medium-low heat, combine salmon, white fish, prawns, leek, carrot, milk, and bay leaf. Simmer for 2 mins until the fish is almost tender. Remove from heat, discard the bay leaf, and transfer the seafood and vegetables to a heatproof bowl using a slotted spoon. Let it cool slightly.
  • Strain the milk into a jug. Melt butter in a saucepan over medium heat. Add flour and cook for 2 mins until bubbly. Stir in the strained milk and cook for 5 mins until thickened. Remove from heat and let it cool for 15 mins.
  • Flake the salmon and white fish into rustic pieces. Combine with the cooled sauce, prawn mixture, cream, peas, chives, and dill. Season to perfection. Transfer to an 8-cup (2L) baking dish sitting on a baking tray.
  • Brush the baking dish rim with egg wash. Place pastry sheet over filling, seal by pressing around the dish rim. Trim excess pastry with a sharp knife and brush with egg wash.
  • Cut out a fish shape from the remaining pastry using a small sharp knife. Use a small round cutter to cut out discs from the pastry for scales and an eye. Arrange them on the fish shape. Cut out additional discs for bubbles. Arrange the fish and bubbles over the pie, then lightly brush the pastry with egg.
  • Bake for 20 minutes or until the pastry is beautifully golden brown and puffed. Let it cool for 5 minutes before serving.

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