Old-fashioned fish pie

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Old-fashioned fish pie

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  • 0:45 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced

Featured in
St Patrick's Day, British recipes

Ingredients

  • 4 cloves
  • 1 onion, halved
  • 3 cups (750ml) milk
  • 1 bay leaf
  • 450g blue-eye cod, skinned, pin-boned
  • 450g smoked haddock or cod
  • 3 hard-boiled eggs, roughly chopped
  • 350g small cooked prawns, peeled, tails removed, vein removed
  • 75g butter
  • 1/2 cup (75g) plain flour
  • 200ml thick cream
  • Pinch of grated nutmeg
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped flat-leaf parsley
  • 4 sheets butterpuff pastry sheets
  • 1 egg, beaten

Method

  • Step 1
    Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish. Bring to the boil, then reduce heat to low and simmer for about 8 minutes. Remove fish with fish slice and cool slightly. Strain cooking liquor into a jug, discarding solids. Flake fish into large chunks, discarding any bones. Place into a bowl with eggs and prawns, then season.
  • Step 2
    Melt butter in a saucepan over low heat. Add flour and cook, stirring, for 1-2 minutes. Add reserved liquor and cook, stirring, until mixture starts to thicken. Add cream and simmer for 5 minutes. Add nutmeg and herbs, then season. Pour over fish, then cool.
  • Step 3
    Preheat oven to 180°C. Pour mixture in four 500ml pie dishes. Cut 1cm-wide strips from the edge of pastry sheets. Press around rims of dishes and brush with a little water. Sit sheets on top, pressing lightly to seal. Cut off any excess pastry. Cut 2 small slashes in tops for steam.
  • Step 4
    Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.

  • Low carb

Nutrition

  • 5835 kj

    Energy

  • 81g

    Fat Total

  • 49g

    Saturated Fat

  • 7g

    Fibre

  • 79g

    Protein

  • 617mg

    Cholesterol

  • 1542.52mg

    Sodium

  • 16g

    Carbs (sugar)

  • 84g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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