Seafood Pie with Silverfish
Sustainable fish like silvers, Cape Hope squid and black mussels make an appearance instead of prawns and shrimp, thus this version of fish pie celebrates affordable local seafood. Here I’ve filleted my own squid and fish, but have also made use of store-bought haddock to add a smoky depth to the filling.
Ingredients
Cooking Instructions
step 1
Preheat oven to 430 degrees F (220 degrees C).
step 2
Heat the Olive Oil (as needed) and Butter (to taste) in a large saucepan over medium heat and fry the Yellow Onion (1) and Leeks (4) until soft and translucent.
step 3
Stir through the Garlic (2 cloves) and All-Purpose Flour (3/4 cup) to create a thickened paste (roux). Cook for a minute then pour in the Fish Stock (1 1/4 cups), whisking the mixture until smooth.
step 4
Slowly add in the Fresh Cream (1 cup) and juice of the Lemon (1), stirring to combine. The sauce needs to evenly coat the back of a spoon. When thickened to the right consistency, remove the sauce from the heat.
step 5
Stir through the White Fish Fillets (10.5 oz), Fresh Squid (5.5 oz), Fresh Mussels (5.5 oz), and Haddock Fillets (5.5 oz), then add in the Fresh Dill (4 sprigs), discarding the stalks. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and transfer into a large ovenproof dish.
step 6
Roll out the Puff Pastry (14 oz) on a lightly floured surface to fit the pie dish. Gently cover the pie mixture with the pastry, pressing the edges down to seal in the filling. Use a pie bird or alternatively poke a few holes in the pastry to let steam escape.
step 7
Brush the pastry all over with Eggland's Best Classic Egg (1) and bake the pie in a preheated 430 degrees F (220 degrees C) oven until golden and flaky, about 10 to 15 minutes.
step 8
Serve the pie with a side of your choice, extra lemon wedges and a bottle of your favorite red wine.
