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Spring Fish Pie
April 26th, 2016
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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

Serves 4

450g haddock fillet (not smoked) or a mix of white fish with salmon cut into strips

a handful of fresh prawns or chopped scallops

60g butter

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.

 

special fish pie

 

 


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