The Fish Pie Recipe Try to use small, cold-water shrimp in this dish, which are not only tastier, but also less likely to have been farmed, making them more sustainable.
7in (18cm) metal pie dish or cake pan
10oz (300g) salmon fillet
7oz (200g) undyed smoked haddock
4 tbsp unsalted butter
5 tbsp all-purpose flour, plus extra for dusting
1 1⁄2 cups milk
sea salt and freshly ground black pepper
pinch of freshly grated nutmeg
7oz (200g) shrimp
4oz (100g) baby spinach, washed
9oz (250g) ready-made all-butter puff pastry,
or see pages 370–371, steps 5–12, reducing
1 egg, beaten, for glazing
1 Preheat the oven to 400°F (200°C). Gently poach the salmon and haddock in lightly simmering water for 5 minutes, until just cooked. Drain and cool. Melt the butter in a pan. Remove from the heat and whisk in the flour until a thick paste is formed. Add the milk a little at a time, whisking to avoid any lumps. Season and add nutmeg. Bring the sauce to a boil, stirring. Reduce the heat and cook for 5 minutes, stirring.
2 Remove skin and bones and flake the fish into a bowl. Add the shrimp. Spread the uncooked spinach over the top and pour the hot sauce over it. Season to taste. When the spinach is wilted, mix the filling and transfer to the pie dish.
3 On a floured surface, roll out the pastry to a circle bigger than the pie dish, 1⁄8–1⁄4in (3–5mm) thick. Cut a circle to fit the pie. Roll some of the trimmings out into long strips. Brush the rim of the dish with egg and press the pastry strips around the rim.
4 Brush the edging with egg and top with the pastry lid. Press down to seal the lid and trim off any overhang.
5 Brush the top with egg and cut 2 slits in it. Bake in the top of the oven for 20–25 minutes, until golden, and allow to rest for 5 minutes before serving.
Chill overnight and reheat.
|Fish Pie Recipe|