Creamy Leek & Seafood Pie

[Terpe]

Fish pie is very healthy and nutritious.
It's also very easy to prepare and bake. If you're lucky and have a local real fishmonger, you could ask for a selection of fish off-cuts, and usually
(not always) they will let you have these quite cheaply. Certainly well below market prices.

This recipe contains fish, leeks, cream (or soya subsitute) and butter. Although fish pie can considered as an all-in-one dish, I personally like to serve
it with peas or some other fresh greens.


Creamy Leek & Seafood Pie

Ingredients:-

300g leeks - trimmed and thinly sliced
25g unsalted butter
1/2 tsp freshly grated nutmeg
250ml double cream (feel free to use Alpro soya chilled alternative to cream)
300ml fish stock
250g cod or pollack fillet - skinned
300g haddock fillet - skinned
200g prawns - cooked and shelled
1 tsp capers - rinsed & drained
1 tbsp chives - roughly snipped
375g ready-rolled puff pastry
1 egg yolk - beaten
Sea salt & black pepper to taste


Cooking Method:-

1. Melt the 25g butter in a large frying pan, add the leeks and cook gently, stirring occasionally, for 8-10 mins until very soft but not brown.
Season with salt, pepper and nutmeg. Stir in the cream and set aside.

2. Bring the fish stock to a simmer in a frying pan and gently poach the cod and haddock for 3-5 mins, until just cooked through.
Remove from the liquid and allow to cool down a little.

3. Pre-heat the oven an baking dish to 200°C/ Gas mark 6

4. Flake the fish into a mixing bowl and add the prawns, capers and chives along with the leek mixture and a little of the fish stock.
Mix together very gently with a wooden spoon just enough to combine all the ingredients and then put into the pie dish.

5. Use the beaten egg yolk to moisten the rim of the dish and then cover the fish with a pastry lid. Press down well at the edges with a fork, or crimp the
pastry to seal, and trim the edges.

6.Make a small hole in the middle of the pastry to allow any steam to escape, brush with the rest of the egg and bake for around 30-35 minutes or until golden,
puffed and crisp.

Serve hot

[imagine]

another great recipe from Chef Terpes Kitchen
shame i dont like leeks i suppose they could be substituted with something else,


keep the recipes comming they give great ideas

[Terpe]

Thanks Stewart,
I've always been a 'foodie'.
My wife was running a jaz themed restaurant in Japan when I met her. She's a real great cook. I don't really know how she does it all I never see her 'measure' anything out but always tastes good for me.

[Dedworth]

Sounds nice

[Moy]

steak and kidney pie for me

[Jamesey]

Mmmm fish pie!

It's one of my specialities. My wife requested it for when she got home from work on Mother's Day! Although it takes a long time and is a bit tricky, it's well worth it. I usually double up the quantities, make two and put one in the freezer.

My recipe is derived from several on the internet, but is probaly closest to Nigel Slater's.

A few key points:
- poach the fish in milk with a bay leaf. Remove the fish then use the liquor to make a lovely creamy fishy white sauce.
- any white fish can be used, or even "fish pie mix", but the essential ingerdient is smoked haddock!
- unless I'm freezing it, I always add a couple of sliced boiled eggs.
- king prawns are great in it and also peas or spinach.
- chopped fresh parsely is essential!
- the fish pie should be topped with mashed potato, grated cheddar cheese and breadcrumbs

Follow those tips and you can't go wrong!

[stevewool]

yum yum yum

[imagine]

oh yesss steak and pigmie pie

[Moy]

[imagine]

or mad cow pie

[Maria B]

luv leeks & seafoods yum