Spring Fish Pie
April 26th, 2016
This is perfect for a chilly April day when you want to feel you have shrugged off some winter stodge and it is easy because there is no poaching the fish beforehand.
Special Fish Pie
450g haddock fillet (not smoked) or a mix of white fish with salmon cut into strips
a handful of fresh prawns or chopped scallops
90g carrots, peeled and cut into thin rounds
1/2 glass of white wine
1 onion, chopped
2 leeks, sliced into thin rounds
Pinch of sugar
120g button mushrooms, thinly sliced
Salt and black pepper
A little lemon juice
A small bunch of parsley, chopped
small carton of double cream
Packet of filo pastry plus extra melted butter
Melt the butter in a pan and cook the carrots, leeks and onion gently for five minutes. Add a pinch of sugar and the mushrooms and cook for a few more minutes. Season and put into a buttered pie dish. Add the fish and prawns with wine, lemon juice, parsley and cream. Season again.
Melt the extra butter and brush filo sheets as you layer on the pie , tucking it round the edges until your pie has a good covering.
Bake at about 180 degrees until golden brown and bubbling hot.
Note from me – A few strands of tarragon are really nice too and sorrel if you grow it! If you have half a glass of white wine around the place, throw it in with the cream but it is not essential.