This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.
You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking sheet. Also a deep sided frying pan/skillet.
Preheat the oven to 200°C (400°F) gas 6.
Pop the baking sheet in the oven to heat up while preparing the pie.
Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked.
With a slotted spoon, remove the salmon and leave on a plate to cool completely.
Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.
Take two of the sheets of pastry, cut them in half to give four sheets. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.
Lift the pastry layers and line the flan tin, gently pressing the pastry down into the tin. The edges of the pastry should extend over the rim. Now brush the top layer of pastry with melted butter.
Brush the remaining piece of pastry with melted butter and put to one side.
Place the salmon cubes over the pastry and then add the prawns/shrimps.
Pour over the cream mixture.
Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.
Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.
Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.
Remove the foil and continue baking for a further 5 minutes until the pastry is crisp and turning golden in colour.
Remove from the oven and let rest for 10 minutes for the filling to set.
Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base.
Serve cut into wedges along with a green salad.
Filo pastry dries out very quickly, so keep it covered until it is needed to be used.
As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 sheets. Now carefully roll the pastry back up, return it to its wrapping and place back in the freezer.
Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring to the boil. Then remove from the heat, cover, and leave for 5 minutes to cook the fish.
Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.
Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute. Then gradually stir in the reserved liquor until smooth. Increase the heat, and stir the sauce until it is really thick, about 2 minutes. Now stir in the wine and add the mushrooms. Simmer for 3 minutes. Season to taste and add the dill.
Pour sauce over the fish and mix in. Leave to cool slightly, about 10 minutes.
Trim the pastry to fit the top of the pie dish. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish. Dampen the rim of pastry with water and lift the large piece of pastry over the top. Press down around the rim of the dish to seal the pastry and knock-back the edges. Make 2 holes in the top to allow steam to escape during cooking.
Brush the top of the pastry with egg glaze. Place on a baking tray and bake in the centre of the oven for 25–30 minutes until the pastry is golden.
Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
Preparation time: 40 minutes
Cooking time: 30 minutes
For the fish pie
300ml (10 fl oz) full fat (whole milk) (1¼ cups)
450g (1 lb) haddock, skinned (cod will work too)
40g (1½ oz) butter (3 tbsp)
40g (1½ oz) flour (¼ cup)
salt and freshly ground black pepper
150 ml soured cream (⅔ cup)
200g (7 oz) frozen peeled king prawns/jumbo shrimps, thawed
115g (4 oz) frozen peas, thawed (¾ cup)
For the chive and cheesy mash
900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
55g (2 oz) Cheddar cheese, grated (½ cup)
90ml (3 fl oz) full fat (whole milk) (⅓ cup)
8g (¼ oz) fresh chives, chopped (2 tbsp)
A green leafy vegetable
You will also need a deep sided frying pan/skillet and a 2 litre ovenproof dish.
Preheat the oven to 200°C (400°F) (gas 6)
Put the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.
Meanwhile, pour the milk into the frying pan/skillet and add the haddock. Bring slowly to the boil and then reduce the heat and simmer gently for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.
Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.
Stir in the soured cream, prawns/shrimps, and peas, and gently heat for a further 2 minutes.
Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.
Mash the cooked potatoes and, when smooth, beat in the grated cheese and enough milk to make a creamy mash, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.
700g (1 lb 8 oz) cod or haddock, skinned and cubed
170g (6 oz) cooked tiger prawns/shrimp
knob of butter
3 tbsp freshly chopped parsley
Serve with sugar snap peas/mange tout or peas
For this recipe, you'll need a 1.2 litre/2 pint shallow ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6)
Peel the sweet potato and cut into even sized pieces. Simmer in lightly salted water until just tender, about 15 minutes. Then drain and set aside.
Cut the florets from the head of broccoli into small pieces. You will need 170g (6 oz) of the florets (1½ cups).
Next, pour the milk in a pan and add the flour and butter. Whisk continuously over a moderate heat until the sauce begins to boil and has thickened. Remove from the heat, season. and stir in 115g (4 oz) (1 cup) of the grated cheese. Beat until the cheese has melted.
Spoon a thin layer of the sauce over the base of the ovenproof dish. Layer the cubes of fish over the sauce and scatter over the prawns/shrimp and broccoli florets. Then pour over the remaining sauce.
Mash the sweet potato with the butter and stir in the parsley. Season well. Spoon on top of the fish and then sprinkle over the remaining cheese.
Bake in the oven for 30–35 minutes until the top is golden and the sauce is bubbling.
Serve with the sugar snap peas/mange tout or peas.