After visiting Rick Stein’s Bannister restaurant in Mollymook, New South Wales Australia I have yearned to make this pie.It is so simple yet so amazing. It is for more capable cooks but once made you will want to make it over and over again.
I used quality frozen fish for this. You don’t need to stick with the quantities and types in the ingredients, it is quite a forgiving recipe when it comes to the seafood.
Just a tip: frying the fish quickly before adding dries the fish a little and minimises your Veloute’ becoming too thin.
|Garlic Clove crushed||1|
|Nutmeg freshly grated||Pinch|
For the Pie
|Onion finely chopped||200g|
|Parmesan Cheese grated||30g|
|Seafood: 75% Fish Fillets + 25% crustaceans||500g|
|Mushrooms, button - thinly sliced||100g|
For the Crust
|Panko or Dried Breadcrumbs||50g|
- Boil the stock and milk together.
- Melt the butter in a saucepan, add the flour and cook for about two minutes without colouring, stirring constantly. When it starts to smell nutty, add a third of the stock and milk mixture, and keep stirring until it thickens and is completely smooth. Add another third and stir as before, then add the final third and, when smooth, stir in the bay leaves, clove and nutmeg and leave to simmer gently for about half an hour.
- Preheat the oven to 180C/350F/gas mark 4.
- Slow-cook the onion in the butter in a saucepan for 10 minutes.
- Pour the velouté through a sieve into the sautéed onions and add the parmesan, double cream and lemon juice, and a little salt if necessary.
- Cut the fish fillet into bite-size pieces, 3-4cm long. Season with a little salt and turn over in the flour. Fry for 2-3 minutes in a frying-pan over a medium heat using the vegetable oil and butter. Remove the fish to your pie dish.
- Fry the mushrooms in the same pan, adding a little salt; stir in the mustard and add to the pie dish.