Name: Rick Stein's Fish Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 50 g Butter; 50 g Plain flour; 600 ml Fish stock; 300 ml Milk; 2 each Bay leaf; 1 each Garlic clove; 1 pinch Nutmeg freshly grated; 1 ea Onion finely chopped; 60 g Butter; 30 g Parmesan cheese grated; 50 ml Cream; 0.5 each Lemon juice; 500 g Seafood 75% fish fillet 25% crustations; 50 g Plain flour; 50 ml Vegetable oil; 100 g Mushroom - button; 1 tsp French mustard; 1 tsp Truffle oil; 50 g Bread crumbs- panko or dried; 30 g Butter

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After visiting Rick Stein’s restuarant in Mollymook, NSW, Australia and enjoying his Fish Pie I just knew I had to have the recipe.

This is a magical and fish/seafood feed.

Print Recipe

Rick Stein's Fish Pie

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Dinner, Lunch, Main

Cuisine: Seafood

Servings: 6

Calories: 336kcal

Author: Rick Stein

Ingredients

Valoute'

50 g Butter
50 g Plain flour
600 ml Fish stock
300 ml Milk
2 each Bay leaf
1 each Garlic clove
1 pinch Nutmeg freshly grated

Pie Filling

1 ea Onion finely chopped
60 g Butter
30 g Parmesan cheese grated
50 ml Cream
0.5 each Lemon juice
500 g Seafood 75% fish fillet 25% crustations
50 g Plain flour
50 ml Vegetable oil
100 g Mushroom - button
1 tsp French mustard
1 tsp Truffle oil

Crust

50 g Bread crumbs- panko or dried
30 g Butter

Instructions

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.
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 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.
Melt the butter and mix the bread crumbs in. Sprinke over the pie
Place in oven and cook until bubbles and the crumbs are golden brown.

Notes

Serve with green salad on the side.
Create recipe in 6 individual ceramic pie dishes instead of one individual pie dish

Per Serving: 336 Calories; 33g Fat (89.8% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 321mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

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Rick Stein’s Fish Pie