Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
A wonderfully light, fresh and summery fish pie, absolutely delicious!
Ingredients
Adjust Servings
- For the sauce
- For the pastry
Instructions
- Preheat the oven to 190°C/170°C Fan/Gas 5.
- For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.
- Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened. Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.
- Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.
- For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.
- Brush the pastry with beaten egg. Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.
- Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 180°C/160°C Fan/Gas 4 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling. Enjoy!
I’m an American who wants to be British🇬🇧 I have wanted to make a fish pie for a long time, I have finally found the perfect recipe to make. Hooray!
Thank you very much Kimberly. I would love to hear what you think of the recipe when you make it. Best wishes, Victoria