Fish Pie

This is a really lovely fish pie that isn’t made in the usual traditional way. Instead of mash it is made with a delicious cheesy pastry crust that you could also use in steak or chicken pies. In my opinion, a good fish pie recipe has a good sauce.

This is really yummy and creamy but also really easy to make. If you want to jazz it up a bit you could always try adding a dried chopped chilli or two. If you aren’t a fan of the flavour of chilli, try a bit more black pepper than you usually use for a bit of a fiery kick. If you wanted a slightly more Mediterranean feel to the dish then add some sun-dried tomatoes and mozzarella instead of the Emmental.

Ingredients:

• 2 or 3 small shallots
• 2or 3 garlic cloves
• Equal quantities fish stock and double cream (use about 125ml each)
• 300g puff pastry. Use a good quality as this is a pastry that is very difficult and a lot of effort to make yourself!
• 700g fish (use salmon, cod, haddock, anything flaky and meaty that you can find)
• Good handful of chives and parsley
• 4-6 slices of Emmental cheese
• 3 tbsp. grainy mustard
• 1 large beaten egg
• Good pinch of salt and pepper

Method of Preparation:

Finely chop the onion and the garlic together. Fry very gently in some olive oil – don’t cook it on too high a heat as the garlic will burn and this is not very tasty.

After a few minutes, add in the fish stock. Scrape all the bits off the bottom and allow the flavours to mix together. Turn the heat down. Add the double cream but do not let it boil as it will curdle and not be that tasty.

Season well and put to one side.

Roll out the pastry with a little flour until it is twice the size. Spread it with butter, the grainy mustard, and lay the cheese out. Fold in half and roll again. Repeat until you have used up all the cheese and all the mustard.

Stick all the fish into an ovenproof dish. Sautee the mushrooms and add these along with the chives and parsley. Pour the sauce over that you’ve just made.

Roll the pastry over the top and fold the edges with your forefinger and thumb.

Beat the egg and wash over the top.