SEAFOOD PIE
This is a little work, but well worth it. An Irish fish pie is wonderful comfort food and a meal in itself. The fish that I used can be replaced by whatever you can get fresh, just make sure you have a firm white fish and a smoked fish. The addition of live mussels is also a great boost.
Provided by Hal Taylor
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the smoked fish into a pan and cover with water. Simmer for 15 minutes.
- Drain and cool, then remove bones and skin.
- Put the halibut fillet in a pan and cover with water. Simmer for 15 minutes.
- Drain and cool.
- Flake the fish and put in a bowl.
- Drop the prawns into a pan of boiling water and cook until they float.
- Drain and rinse under cold water.
- Peel and add the prawns to the flaked fish.
- Repeat with scallops.
- Boil the peeled potatoes for 20 minutes. Drain and dry off over high heat for a minute.
- Season with salt and pepper and 2 tbsp butter, then mash.
- Meanwhile, make a roux by melting 2 tbsp butter and adding the flour.
- Cook for about one minute.
- Whisk the fish stock ( a little at a time) into the roux until smooth.
- Cook over a low heat for 10 minutes.
- Melt the rest of the butter in another saucepan. Add the leeks and mushrooms and cook for 5 minutes -- do not brown them.
- Add to the fish and stir in the chopped herbs.
- Pour the sauce over the fish and fold together.
- Spoon into an oven proof dish and spoon the mashed potatoes on the top.
- Smooth level and cook in a preheated 375 degree oven for 30 minutes.
Nutrition Facts : Calories 648.1, Fat 21.8, SaturatedFat 11.9, Cholesterol 200.4, Sodium 1050.3, Carbohydrate 61.6, Fiber 7.1, Sugar 5.7, Protein 51.5
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