In Tom's pub they do these as individual pies, but this is a simpler make-at-home version - one big pie to share. Tom uses salmon, smoked haddock and prawns in my pie, but you can swap them for whichever fish you fancy. Tom's normally a big fan of mashed potato topping on a pie but the puff pastry lattice on this pie gives a lovely contrasting texture and looks stunning. It's worth the extra effort!
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Seafood Recipes
Ingredients
Method
- Rub the inside of a 1.5-litre pie dish with 50g of the butter, then set aside. Melt 50g of the remaining butter in a saucepan over a low heat. Add the leeks and a pinch of salt and fry, stirring occasionally, for at least 5 minutes until softened, but not coloured. Tip the leeks into the bottom of the pie dish and leave to one side.
- Rinse the saucepan then put it back on the heat. Put the stock of your choice and the milk together in the pan and bring to the boil. In a separate pan, melt the remaining 40g butter over a medium heat. Add the flour and stir for 2 -3 minutes to cook out the raw flavour. Slowly add the boiling stock and milk mix, whisking constantly, to make a thick sauce. Season with the lemon zest, nutmeg and salt and pepper, then set aside and leave to cool completely. When the sauce is cool, stir in the parsley and tarragon.
- Scatter the salmon and smoked haddock over the leeks in the pie dish, then top with the prawns. Pour the cooled sauce over the top.
- Roll out the puff pastry on a lightly floured surface until it is 0.5cm thick. Cut into strips long enough to reach across the pie dish, each about 1cm wide. Brush the rim of the pie dish with the egg mix and arrange evenly spaced strips of puff pastry in one direction. Next, interweave more strips through the already laid strips, going under and over to create a lattice pattern. Take your time, because this can be quite fiddly. Brush the pastry strips with the remaining egg glaze, press the pastry down onto the pie dish at the edges, trim any excess then place the pie in the fridge to cool.
- When you're ready to bake, preheat the oven to 200C/Gas Mark 6 and place the fish pie on a baking sheet. Place the baking sheet in the oven and bake the pie for 25 -30 minutes until the pastry is golden brown and the sauce is bubbling. Serve straight away.
- This pie will go beautifully with any seasonal veg, but if you ask me, it's got to be peas!
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