Lattice Topped Fish Pie

On 13th December 2014, This was dinner

I do have a go-to fish pie but it is quite time consuming and very rich. This Tom Kerridge ‘Proper Pub Food’ dish uses a puff pastry lattice instead of the huge pile of mashed potato and cheese that I would usually use.

Preparing (or mise en place as TK would call it):

  • Butter a pie dish
  • Finely slice a couple of leeks
  • Get some chicken stock ready
  • Zest a lemon
  • Chop some tarragon
  • Chop some parsley
  • Chop a piece of salmon into pieces
  • Chop a piece of smoked haddock into pieces
  • Beat an egg
  • Get raw prawns, all butter puff pastry, butter, milk, nutmeg, plain flour & seasoning
  • Preheat the oven to 190ºc (fan)

Making:

Melt butter in a pan and add the leeks with a good pinch of salt. Fry until softened but try not to colour them.

Tip into the pie dish and arrange evenly.

Mix the stock with water and bring to the boil. Melt more butter in another pan and add the plain flour, stir for a couple of minutes to cook out.

Slowly add the stock stirring constantly to make a sauce. Add the lemon zest and a grating of nutmeg along with some seasoning then leave to cool. Once cooled stir in the tarragon and parsley.

Scatter the salmon and haddock over the leeks and add the prawns. Pour the cooled sauce over.

Roll out the pastry on a lightly floured surface and cut it into 1cm wide strips. Arrange the strips in one direction on top of the pie and then interweave more in the other direction. Brush with egg then pop in the fridge for half hour.

Bake in the oven for about 25-30 minutes until the fish is cooked though.

TWD_1312_Fish_Pie

Serve with peas and sprouts and a nice chilled glass of white wine.

There’s a reason Tom Kerridge is at the top at the moment – Perfect Saturday evening food, my friend for the night loved it too. We have been ‘baby’sitting Tilly the lab and she enjoyed it that much that she brought her dish to me for second helpings!

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