Fish pie Recipes


2 tablespoons olive oil
800 g sliced onions
400 ml fish stock
200 ml cream
Salt and pepper
800 g white fish fillets
1 tablespoon truffle oil (optional)
2 spring onions, sliced
1 packet frozen puff pastry, defrosted
2 egg yolks, lightly beaten, for glazing


1. Preheat oven to 200°C.

2. For the sauceHeat the oil in a pan over low heat and add the sliced onions. Cover and sweat gently until very soft and translucent, even a little bit of colour is fine. add the fish stock and reduce by half. add the cream and reduce by half or until a thick consistency is reached. Remove from the heat and puree.

3. In the bottom of each pie dish, place some of the sauce and about 200 g fish, some of the spring onions then another layer of the sauce. Repeat in each dish.

4. Cover the dish with the puff pastry, brush with egg yolk, set in the fridge for 1 minute and re-coat with egg yolk.

5. Bake for 2530 minutes on the middle shelf of the oven until the pastry is golden and puffed.


* You will needcutting board, cook’s knife, weight, spoon and liquid measures, saucepan, 4 x 12-cm diameter, 5-cm deep pie dishes and pastry brush.

* This is a beautiful pie recipe and is in stark contrast to the easy-to-make tuna bake.

* To make this really special, use the quick puff pastryalthough more effort is required, the results are well worth it.

* If you are concerned about bones when buying fish for this dish, request pieces of fish from the tail end as a guarantee of no bones. Or you could ask your supplier to take the bones out and dice the fish for youat a possible extra charge.

* Instead of the puff pastry lid, try topping the pie with mashed or crushed potato. Cut some butter into small dice and sprinkle over the mash topping before bakingsame temperature and time. Or you could sprinkle grated cheese over the mash topping.

* From fish pie to seafood pieuse the combination of seafood mentioned in the recipe for seafood crepes.

* Any number of vegetables can be added to this pie, the most common being peas. Adding vegetables is not necessary and if serving with a good salad, there is no need to worry about a lack of greens with this dish.


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