Ultimate fish pie
( MAKES 4 )
Photo by Babiche Martens
Finally, this ultimate fish pie is all about the fresh fish sourced from your local fish shop. (Or perhaps you’ve caught your own.) Fresh dill and a squeeze of lemon finish it off. Good quality pastry is worth buying for the perfect crisp crust. For a special occasion, use cream instead of milk.
|200 g||Puff pastry|
|3 medium||Potatoes, peeled and chopped|
|1||Parsnip, peeled and chopped|
|1¼ cups||Full cream milk|
|1||Onion, chopped finely|
|¼ cup||White wine|
|600 g||Fish, like salmon, prawns or white fish|
|1 Tbsp||Lemon zest|
|2 Tbsp||Chopped dill|
|1||Lemon, in wedges, to serve|
- Preheat an oven to 200C. Lightly grease four individual pie dishes.
- Roll the pastry on a lightly floured bench. Line the four tins with pastry, leaving a little overhang. Prick the bases. Bake blind for 20 minutes until the pastry is golden. Remove and cool.
- Boil the potatoes and parsnip in salted water for 15 minutes until soft. Mash with 10g butter and ¼ cup milk. Set aside.
- In a medium-sized pot, melt the remaining butter on a medium heat. Add the onion, cooking for 5 minutes until softened. Pour in the wine and bring to a simmer. Allow it to simmer for 2 minutes. Sprinkle in the flour, stirring through for 1 minute. Slowly add the remaining milk and cook the sauce until it starts to thicken.
- Stir through the fish, zest and dill for 3 or 4 minutes until just cooked. Season with salt and pepper. Spoon carefully into your pie dishes. Arrange the mash on top and sprinkle over some breadcrumbs. Bake for 15-20 minutes until golden and delicious.
- Serve hot with lemon wedges.
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