Fish and Shrimp Pie - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Fish and Shrimp Pie - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Fish Pie Recipe

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Fish and Shrimp Pie

When you’re after comfort food, it’s hard to pass on a good fish pie. It’s also perfect for dinner parties, simply place the elegant dish in the centre of the table and let the guests help themselves. Pair that with a beautiful white wine, and you’re golden.

You can use any fish you like, I think a combination of white fish and salmon works best. Make sure you buy the freshest fish you can. Don’t use frozen, it will fall apart. Stay away from dry fish, like tuna or swordfish. In this recipe I also added shrimp for an extra layer of flavour.

You can add more to this recipe if you like, such as mushrooms, braised leek, dill, cheese on the topping, etc. I like to keep things simple, there’s more than enough flavours to satisfy your taste buds without overpowering the delicate fish flavours.

If you have leftovers, simply leave in the fridge so it sets, then cut into portion squares, wrap them up in cling film and freeze. So easy! To use, simply remove from freezer and leave in fridge overnight. Reheat in the oven for that crispy topping. A microwave certainly works if you’re in a hurry, but I don’t recommend it.

Serve with a beautiful crisp salad and pair with a crisp dry white wine. Enjoy fish pie today (With shrimp!)

Ingredients

For the sauce
7tbs - 100g Butter
2 Shallots finely chopped
2oz – 60g flour, all purpose or plain
1½cups - 350ml full cream milk (Warmed)
¾ cup cream
2 handfuls Parsley, roughly chopped
½ Lemon, juiced
Salt and pepper
For the seafood
24oz - 700g mixture of fish you like, white fish, salmon etc.
12-15 large shrimps or prawns, deveined, no tails.
For the potato topping
3 ½lb – 1.5kg starchy potatoes
6tbs - 85g Butter
3 egg yolks
Salt and pepper

Steps

For the white sauce
Step 1
In a large frying pan, melt 7 tablespoons of butter and sweat the shallots without colour. Add flour to make a roux, mix well and cook 2 minutes before gradually stirring in the warm milk a little at a time.
Step 2
Leave to simmer 5 minutes as you mix to cook out the floury taste. (You can strain the sauce if you prefer smoother) Add the cream, chopped parsley, and lemon juice. Season with salt and pepper. Add the diced the fish and shrimp pieces in the sauce bring to a simmer as you mix, and turn off heat. Set aside. Once cool enough, it’s best to refrigerate if you have enough time. Otherwise keep going to next step.
Step 3
For the topping
Step 1
Preheat your oven to 375°F – 190°C
Step 2
In a large pot, place the cut peeled potatoes and cover with cold water. Bring to the boil and simmer for 40 minutes or until soft.
Step 3
Once potatoes are cooked through, strain in a colander, cut in half to let the steam evaporate and set aside.
Step 4
Mash the potato using a potato masher or a ricer. (If using a ricer, you don’t need to peel them. Skin stays caught on the bottom. If using a masher, remove skins once cooked.) Melt 6 tablespoons of butter in the same pot, return the potato purée then add the egg yolks. Season with salt and pepper and mix well using a spatula until all combined.
Step 5
Allow to cool slightly before spooning over the top of your fish pie. You can also use a piping bag for different patterns, or keep it rough and rustic, I prefer the classic fish scale effect using a spatula. Be creative, it’s up to you.
Step 6
Bake in the preheated oven at 375°F – 190°C for 30 minutes. If it’s not brown on top, the place under broiler (Top Grill) a few minutes until brown.
Step 7
Remove from the oven and allow to rest for 10 minutes before serving.

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