Fish Pie With Crunchy Topping
Fish Pie With Crunchy Topping
Serves 6
Cooking time: 30-40 minutes (slightly more if cooking from chilled)
Ingredients
For the filling:
75g butter
1 onion, chopped
1 bay leaf
50g flour
150ml white wine
200ml milk
600g salmon fillet, cut into 3cm cubes
200g raw tiger prawns
200g scallops (optional, the equivalent weight of salmon can be used)
3 eggs, hard boiled and chopped
2 tbsp chopped dill
For the crumble topping:
1 ciabatta loaf
50g finely grated parmesan cheese
3 tbsp olive oil
small bunch of parsley
Method:
Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.
Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.
Stir in the salmon, prawns and scallops (if using) and return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
To make the topping, tear the ciabatta into pieces and place in a food processor. Blitz to a rough crumb. Add the parmesan, olive oil and parsley, and then briefly blitz to combine.
When you are ready to cook the pie, scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes (or slightly longer if you are cooking the filling from chilled) until the topping is golden and the filling is bubbling at the edges.
Recipe provided by Jo Pratt and Leisure
Tagged in Recipes