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 will take a little longer to make than most fish pies but the results are worth the effort. This is a magical and fish/seafood feed.
Rick Stein’s Fish Pie
- 50 g Butter
- 50 g Plain flour
- 600 ml Fish stock
- 300 ml Milk
- 2 ea Bay leaf
- 1 ea 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
- 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 180°C/350°F
- 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 it bubbles around the edges and the crumbs are golden brown.
- Serve with green salad on the side.
- Create recipe in 6 individual ceramic pie dishes instead of one individual pie dish