Recipe: Easy Fish Pie with Cheesy Crust
Other than the usual steaming, pan fry or stir fry, how else can you serve fish? Well, if you are a fan of pies, you will love this Easy Fish Pie with Cheesy Crust!
For this fish pie (well, I guess you can call this a seafood pie too!), I used boneless salmon fillet, as well as peeled prawns and scallops. The seafood is mixed in with a creamy white sauce, topped with mash potatoes and baked for 25-30 minutes. For an irresistible cheesy crust, grate some Parmesan cheese on top before baking. Even the salmon skin did not go to waste; I removed the skin, lined it on a tray and bake it until crispy (about 5-8 minutes).
Rich, creamy fish pie with cheesy crust and crispy fish skin on top... delicious!
Easy Fish Pie with Cheesy Crust
Easy Fish Pie with Cheesy Crust
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 4
350g salmon fillet, skin removed and cut into bite-sized chunks
16 peeled prawns
12 scallops
1 tbsp olive oil
45g butter
3 tbsp plain flour
1 shallot, thinly sliced
15g spring onions or chives, finely chopped
450ml milk
1 tsp Dijon mustard
Salt and freshly ground black pepper
Parmesan, for grating
Frozen peas, to serve
For the mash
5-6 large potatoes, about 750g
A large knob of butter
A splash of milk
Salt and freshly ground black pepper
1. Bring a pot of salted water to the boil. Add potatoes and cook for 15-20 minutes, until potatoes are soft. Drain, add butter, milk and mash. Season with salt and pepper.
2. Preheat oven to 200°C (no fan).
3. In a pan over medium high heat, add olive oil and butter. Once butter has melted, add shallots and saute for 2 minutes. Then, add flour, a tablespoonful at a time and stir vigorously with your spatula. Once flour is all mixed in, gradually pour in milk, mixing vigorously to form a thick, smooth sauce. Season with salt and pepper and stir in spring onions and Dijon mustard. Turn off heat.
4. Stir fish cubes, prawn and scallop into the sauce. Spoon mixture into an ovenproof dish or ramekins (for individual portions). Top with mashed potato. Grate generous amount of Parmesan cheese on top.
5. Place in preheated oven and cook for 25-30 minutes. In the last 5 minutes, I would suggest turning up the heat to 230°C (roast mode) to achieve a golden crust on top. Serve fish pie with peas and crispy fish skin.
6. For the peas: Place frozen peas in a bowl and pour over boiling water and set aside for at least 10 minutes. Drain well.
7. For the fish skin: You can lay fish skin flat on a baking tray lined with foil. Season with salt. Place in oven for about 5-8 minutes, or until crispy.
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