Alan’s Seafood Pie
If I put my name on it, you can tell I am pleased with it. My original contribution to this traditional British dish is the hint of lemon in the mash. I think it really works.
- 200g of barramundi or snapper fillet )
- 200g smoked cod (or salmon) > Approx.
- 200g cooked peeled shrimp or prawns )
- 500ml milk
- 100ml cream
- 4 cloves
- a good pinch of mace
- a good pinch of curry powder
- a few cracked peppercorns
- 2 or 3 bay leaves
- a pinch of bouquet garni herbs
- 4 hard-boiled eggs, chopped
- ½ cup frozen corn kernels, or mixed frozen peas, corn and capsicum
- A bunch of parsley, chopped and stalks removed.
- 100g butter
- 50g plain flour
- ½ tsp vegetable stock powder (fish stock if you can get it)
- a sprinkling of nutmeg
- 1 kg mashed potatoes, cooled
- ¼ tsp. lemon zest
- 1 tsp. lemon juice
- 50g grated cheese
- Poach the fish in the milk with the stock powder, bay, peppercorns, bouquet garni, curry powder, mace and cloves – Bring to the boil and leave to stand and cool.
- Preheat the oven to 190C or 180 fanbake,
- Strain the milk into a jug
- Break up the fish and lay in a baking dish with the parsley, prawns or shrimp, frozen vegetables and chopped egg
- Sprinkle with freshly ground black pepper
- Fry the flour in the butter for a few minutes
- Add the milk and cook, stirring, until the sauce boils and thickens
- Remove from the heat and allow to cool a little
- Mix in the cream and nutmeg
- Pour the sauce into the baking dish and gently ensure it is distributed evenly within the pie filling
- Mix the lemon juice & zest into the mashed potato
- Layer the mashed potato over the pie, starting from the sides and being careful not to displace the sauce up over the spuds.
- Rake over the top with a fork and sprinkle cheese on top
- Bake for 45 minutes or until the crust is golden
Serving tonight with beetroot salad