A Decadent Fish Pie for Autumn and Winter Celebrations
Fish pie is a beloved dish that has long been associated with Easter, but its rich and hearty flavors make it a perfect choice for any autumn or winter gathering. This year, renowned chef Colin Fassnidge has taken the classic fish pie to new heights with a luxurious recipe that incorporates prawns, scallops, and smoked fish. The result is a seafood feast that promises to impress even the most discerning guests.
Ingredients for a Rich Seafood Feast
To create this indulgent dish, you’ll need the following ingredients:
- 100ml olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely diced
- 3 cloves garlic, finely chopped
- 200ml Pernod
- 65g salted butter, roughly chopped
- 65g plain flour
- 300ml fish stock or vegetable stock
- 300ml full-cream milk
- 200g green prawns, peeled and deveined
- 150g scallops, halved with roe removed
- 150g firm white fish fillet, skin off and bones removed, roughly chopped
- 150g flaked smoked fish
- 1/2 bunch dill, fronds picked and finely chopped
- 1/2 bunch chives, finely snipped
- 2 sheets of good-quality frozen puff pastry, just thawed
- 1 egg, beaten with a splash of full-cream milk, for egg wash
- Handful of thyme leaves (optional)
- Mashed potato and lemon halves, to serve
Step-by-Step Guide to Creating the Perfect Fish Pie
Step 1: Prepare the Base
Preheat the oven to 240°C (or 220°C for fan-forced). Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, fennel, and garlic, and cook while stirring occasionally for 5–8 minutes until the vegetables are soft but not browned. Pour in the Pernod and stir to deglaze the pan. Add the butter and flour, then cook while stirring for 5 minutes.
Step 2: Cook the Seafood
While the base is cooking, pour the fish stock and milk into a saucepan and bring to a boil. Add the prawns, scallops, white fish, and smoked fish, then immediately reduce the heat to a simmer and poach for 2 minutes. Remove from the heat and set aside.
Step 3: Reduce the Sauce
Ladle half of the poaching liquid into the pan with the vegetables and stir over medium heat for 10 minutes, until the mixture is reduced and thickened.
Step 4: Combine the Seafood and Vegetables
Gently remove the seafood from the poaching liquid and add it to the vegetables. Be careful not to stir too vigorously. Stir in the dill and chives.
Step 5: Adjust the Sauce Consistency
Check the consistency of the remaining poaching liquid. It should coat the back of a spoon. If it’s too runny, return it to the heat and continue reducing until it reaches the desired thickness.
Step 6: Assemble the Pie
Transfer the filling to a 35cm x 25cm baking dish and pour the reduced poaching liquid over the top. Cut the puff pastry sheets so they are slightly larger than the dish, then carefully lay them over the filling, overlapping slightly. Crimp the edges to seal and poke a small hole in the center for steam to escape. Brush the top with the egg wash and sprinkle with thyme leaves if using.
Step 7: Bake to Perfection
Allow the egg wash to dry for 10 minutes, which will help achieve a glossy finish. Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 180°C (fan-forced) and continue baking for another 15 minutes or until the pastry is puffed and golden.
Step 8: Serve and Enjoy
Let the pie rest for 10 minutes before serving. Divide it among plates and serve with mashed potato and lemon halves for a complete and satisfying meal.
