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February - Luxury Fish Pie



455g (1lb) cod or huss fillets, fresh or defrosted, skinned and cubed
115g (4oz) mussel meats
55g (2oz) scallops, fresh or defrosted
115g (4oz) cooked tiger prawns, fresh or defrosted
55g (2oz) butter
55g (2oz) plain flour
150ml (5 fl oz) dry white wine
425ml (15 fl oz) stock
bay leaf
salt and black pepper
2 x 15ml spoon (2 tablespoons) soured cream
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
1 x 15ml spoon (1 tablespoon) fresh chopped dill rosti
900g (2 lbs) potatoes, par-boiled and grated
2 carrots, peeled and par-boiled
30g (1oz) butter, melted
55g (2oz) strong cheddar cheese, grated
lemon and parsley, to garnish


Preheat the oven to 220�C/425�F, Gas Mark 7

In a small pan heat the butter, add the flour stirring continuously.  Meanwhile heat the wine, stock, bay leaf and seasoning.  Add slowly to the flour mixture, stirring continuously. 

Add the fish, shellfish, soured cream and herbs.  Pour into a 1.2 litre (2 pint) pie dish.

Mix together the potato, carrot, butter and cheese; place on top of the fish sauce. Bake for 30-35 minutes until golden brown.

Garnish and serve with vegetables and fresh bread.

Serves 4