“[This fish pie] is a one-dish marvel! I feel while you come to the restaurant you need the chance to strive as a lot of the good seafood we have now on supply and with the pie, it ticks all of the bins! Native fish, scallops, mussels, and prawns. What extra might you need? This pie is at all times amongst one of many best-selling dishes within the restaurant, you may wager on that.” – Rick Stein
Learn our full interview with Stein here.
Rick Stein’s Well-known Fish Pie
Serves 4-6 | Recipe by Rick Stain
200g finely chopped onion
60g butter
1 amount velouté made with 2 bay leaves, 1 crushed clove, 1 pinch freshly grated nutmeg (see beneath for recipe)
30g parmesan cheese, grated
50ml double cream
Juice of ½ lemon
Salt
500g blended seafood: purpose for ¾ fish fillet and ¼ shellfish or crustaceans, reminiscent of salmon, blue eye, snapper, prawns, scallops and mussels
50g flour
30ml vegetable oil
10g butter
100g button mushrooms, thinly sliced
1tsp French mustard
1tsp truffle oil
For the crust
50g Japanese panko breadcrumbs or contemporary breadcrumbs dried out for 10 minutes in a sizzling oven
30g melted butter
For the velouté
600ml fish inventory
300ml milk
50g butter
50g flour
To make the velouté: Boil the inventory and milk collectively. Soften the butter in a saucepan, add the flour and prepare dinner for about 2 minutes with out colouring, stirring always. When it begins to scent nutty, add a 3rd of the inventory and milk texture, and maintain stirring till it thickens and is totally clean. Add one other third and stir as earlier than, then add the ultimate third and when clean, depart to simmer gently for about half an hour. If not utilizing instantly, switch to a lidded container and refrigerate when cool. You possibly can maintain it indefinitely within the fridge if you happen to re-boil it each 5 days. It doesn’t freeze effectively.
To make the pie: Preheat the oven to 180’C/gasoline. Sluggish-cook the onion within the butter in a saucepan for 10 minutes.
Make the velouté, including the bay leaves, clove, and nutmeg. Pour the velouté via a sieve into the sauteed onions and add the parmesan cheese, double cream, and lemon juice, add a bit of salt if vital.
Reduce the fish fillet into bite-size items, 3-4 cm lengthy. Season with a bit of salt and switch over within the flour. Fry for 2-3 minutes in a frying pan over medium warmth utilizing the vegetable oil and butter.
Take away the fish to your pie dish. Fry the mushrooms in the identical pan including a bit of salt; stir within the mustard and add to the pie dish. Now add the shellfish or crustaceans to the pie dish. They are often uncooked or cooked, but when uncooked scallops or prawns are giant, slice them in half. Drizzle the truffle oil over.
Pour the sauce over the fish. Combine the breadcrumbs with the melted butter, unfold excessive. Bake for 10 minutes.
