This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
Ingredients
- 200 g fresh sourdough breadcrumbs
- 2 tbsps roughly chopped flat leaf parsley
- 150 g unsalted butter melted
- 2 leeks trimmed, washed and thinly sliced
- 2 garlic cloves peeled and sliced
- 300 g fennel with its fronds finely sliced
- 650 g firm fish cut into 2.5 cm chunks
- 1 tbsp plain flour
- 250 g cream or creme fraiche to serve rinsed and drained
- 2 tbsps dijon mustard
- 120 ml water
- 50 g parmesan grated
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6.
- Place the breadcrumbs, half of the parsley, half the butter and a grinding each of salt and pepper in a large bowl and mix to combine. Spread over a large oven tray and bake in the oven for 10 minutes or until golden.
- Meanwhile, heat the remaining butter in a large ovenproof pan over a high heat. Add the leeks, garlic and fennel and cook, covered, for 5 minutes or until softened.
- Place the fish, flour and some salt and pepper in a large bowl and gently mix to coat. Add the fish mixture, the remaining parsley, creme fraiche, mustard and water to the pan and stir to combine.
- Top with the golden breadcrumbs and Parmesan and transfer to the oven to cook for a further 10 minutes or until golden brown and cooked through.
- Sprinkle with more black pepper and serve with the peas.
- If freezing don't make the topping until you are ready to eat the pie as it will go soggy in the freezer. Let the pie cool for a couple of hours, then wrap with a double layer of cling film and a layer of foil before freezing. It will keep in the freezer for up to 3 months.
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