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Creamy Leek & Seafood Pie

Discussion in 'Recipes and Ideas' started by Micawber, May 16, 2011.

  1. Micawber
    Offline

    Micawber Renowned Lifetime Member

    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.

    As you can see, this recipe contains fish, leeks, cream (or soya subsitute) and butter.Although fish pie can considered as an all-in-one supper dish,
    I personally like to serve it with peas or other fresh greens. But of course this is optional.


    Creamy Leek & Seafood Pie

    Ingredients:-

    300g leeks - trimmed and thinly sliced
    25g unsalted butter
    1/2 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 with a slotted spoon and allow to cool slightly.

    3. Pre-heat the oven to 200°C/ Gas mark 6 and use the 1/2 tsp butter to grease a pie dish.

    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 very gently with a wooden spoon to combine and put into the prepared 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 remaining egg and bake for 30-35 minutes or until golden,
    puffed and crisp.

    Serve piping hot

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