This can really be made with any seafood, it’s especially great to have this recipe on hand to use with leftover seafood. If you feel there isn’t enough seafood to use you can pad it out with vegetables and then you have a delicious Seafood and Vegetable Pie.
Below is a rough guide recipe, so long as you have the velouté sauce you can use as little or as much seafood as your bowl can take. You want a great fish stock so don’t throw anything in the bin till you have made the stock. If you’ve read my other recipes using stocks/broths you will know that I don’t like to over flavour them with lots of herbs and vegetables. Keep this one clean so as to have the fish and the dill as the main flavours.
Ingredients
prawns
balmin bugs
barramundi
2 sheets of puff pastry
1 egg yolk
2 tsp water
for the stock
fish heads and or frames/bones
the heads of the prawns
the head of the bugs
1 tbs butter
1 cup white wine
1 onion quartered
1 bay leaves
water to cover the fish and shellfish
velouté sauce
2 tbs butter
2.5 tbs plain flour
3 tbs of chopped dill
1 tbs chopped chives
1 tbs capers
the above made stock
Salt and pepper
Method
Pre heat the oven to 190°C / 375°F
Pull off all the edible flesh of your shellfish and fish and chop into bite size pieces.
Heat the butter in a large pan and gently brown the fish heads for about 5 minutes. Add the quartered onion and cook for another 5 minutes.
Add the wine, top with water to cover the seafood and place in the bay leaf. Bring to a gentle simmer and cook for 40 minutes, skimming off impurities as it cooks.
Strain the stock and keep it warm till you make the roux.
Prepare the tops of your pie by cutting out the size of the bowl from the puff pastry and if you were so inclined, cutting out little fish shapes to place on the lid.
Place on a baking tray.
Mix together the egg yolk and 2 tsp of water and brush this over the top.
and cook in the oven for 15-20 minutes or till golden and puffy.
While the pie lids are cooking make the velouté sauce by melting the 2 tablespoons of butter and then adding the 2.5 tablespoons of flour. Whisk this together and cook on a medium heat for 2 minutes.
Add the warm fish stock, one ladle at a time, whisking between ladles to ensure all the lumps are removed. Keep adding the fish stock till the sauce is to a consistency of thick paint when it is at a boil. If it’s still too thick and you have run out of stock then you can use water or milk. If you choose to use wine then be sure to cook out the strong flavour of the wine for about 10 minutes on a very gentle simmer.
Add the dill, chives and capers to the sauce.
Add the chopped seafood into the velouté sauce and let the meat heat through for about 5-7 minutes.
Pour into your bowls and top with the pastry lids.
Place in a warm oven for 5 minutes for the bottom of the lid to soften slightly and then serve with a simple green salad.
- prawns
- balmin bugs
- barramundi
- 2 sheets of puff pastry
- 1 egg yolk
- 2 tsp water
- for the stock
- the heads of the prawns
- the head of the bugs
- 1 tbs butter
- 1 cup white wine
- 1 onion quartered
- 1 bay leaves
- water to cover the fish and shellfish
- 2 tbs butter
- 2.5 tbs plain flour
- 3 tbs of chopped dill
- 1 tbs chopped chives
- 1 tbs capers
- the above made stock
- salt and pepper
- Pre heat the oven to 190°C / 375°F
- Pull off all the edible flesh of your shellfish and fish and chop into bite size pieces.
- Heat the butter in a large pan and gently brown the fish heads for about 5 minutes. Add the quartered onion and cook for another 5 minutes.
- Add the wine, top with water to cover the seafood and place in the bay leaf. Bring to a gentle simmer and cook for 40 minutes, skimming off impurities as it cooks.
- Strain the stock and keep it warm till you make the roux.
- Prepare the tops of your pie by cutting out the size of the bowl from the puff pastry and if you were so inclined, cutting out little fish shapes to place on the lid.
- Place on a baking tray.
- Mix together the egg yolk and 2 tsp of water and brush this over the top and cook in the oven for 15-20 minutes or till golden and puffy.
- While the pie lids are cooking make the velouté sauce by melting the 2 tablespoons of butter and then adding the 2.5 tablespoons of flour. Whisk this together and cook on a medium heat for 2 minutes.
- Add the warm fish stock, one ladle at a time, whisking between ladles to ensure all the lumps are removed. Keep adding the fish stock till the sauce is to a consistency of thick paint when it is at a boil. If it’s still too thick and you have run out of stock then you can use water or milk. If you choose to use wine then be sure to cook out the strong flavour of the wine for about 10 minutes on a very gentle simmer. Taste and and salt and pepper to personal liking.
- Add the dill, chives and capers to the sauce.
- Add the chopped seafood into the velouté sauce and let the meat heat through for about 5-7 minutes.
- Pour into your bowls and top with the pastry lids.
- Place in a warm oven for 5 minutes for the bottom of the lid to soften slightly and then serve with a simple green salad.
Below is a rough guide recipe, so long as you have the velouté sauce you can use as little or as much seafood as your bowl can take. You want a great fish stock so don’t throw anything in the bin till you have made the stock. If you’ve read my other recipes using stocks/broths you will know that I don’t like to over flavour them with lots of herbs and vegetables. Keep this one clean so as to have the fish and the dill as the main flavours.
I love fish pie!
So good isn’t it!! 🙂
Blondie