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.
4 x 170g (6 oz) steaks (rib eye, sirloin or other good quality steak)
For the Béarnaise Sauce
4 tbsp white wine vinegar
1 shallot, chopped
2 eggs, large (U.K.)/extra large (N.A.), yolks only
115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
2 tsp chopped fresh tarragon
fries and peas
For the steaks
Season the steaks.
Now heat a large frying pan/skillet and add the butter and oil. When the butter has melted and is foaming, add the steaks. Fry them, over a medium heat, for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ them.
Transfer to a warm plate, cover and let them rest for five minutes.
For the Béarnaise Sauce
While the steaks are cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool a little.
Now in a small bowl, whisk the egg yolks with some seasoning and then add the vinegar and 1 tablespoon of warm water.
While the steaks are resting, place the bowl with the egg mixture over a pan of just simmering water. Add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. Once it has thickened, remove from the heat and stir in the chopped tarragon.
3 eggs, large (U.K.)/extra large (N.A.), yolks only
170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
1 tbsp parsley, chopped
1 tbsp chives, chopped
salt and freshly ground black pepper
baby potatoes and green beans
You will also need a large shallow frying pan/skillet with lid
Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover the salmon with cold water and add the lid. Now bring the water to a boil then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon.
Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add it to a small pan along with the vinegar. Bring to a boil, then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Put to one side to cool a little while bringing a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Remove the bowl immediately from the heat, stir in the herbs and season.
Using a fish slice, drain the salmon fillets and put them on serving plates and then pour the sauce over each fillet.