Karen Martini Fish Pie

Name: Karen Martini Fish Pie
Cuisine: American, British, European
Ingredients: * 75g unsalted butter; * 1 onion, diced; * 5 garlic cloves, sliced; * 1 fennel bulb, cut into 1cm dice; * 350g all-purpose potatoes (such as desiree), peeled and finely diced; * 800ml fish or chicken stock, hot; * 200ml pouring cream; * 200g smoked trout, flesh flaked; * 6 spring onions, white part only, cut into 3cm lengths; * 4 flat-leaf parsley sprigs, leaves chopped; * 4 dill sprigs, fronds chopped; * zest and juice of 1 lemon; * 600g small flathead fillets, or any boneless white‑fleshed fish; * 300g raw prawn cutlets, sliced in half lengthways; * 375g puff pastry, rolled and chilled (see recipe or buy); * 1 egg, beaten; * extra virgin olive oil

6 steps

I make many versions of fish pie, from the humble to the decidedly fancy, but this is just about my favourite template. The sauce is so velvety, while the hot-smoked fish adds a warming note. I can't help adding some prawns, as I love them in pies like this – but it can simply be made with fish.

Updated at: Wed, 16 Aug 2023 20:36:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories796.4 kcal (40%)

Total Fat46.9 g (67%)

Carbs43.3 g (17%)

Sugars4.2 g (5%)

Protein52.1 g (104%)

Sodium834.2 mg (42%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

75gunsalted butter

350gall-purpose potatoes

such as desiree, peeled and finely diced

800mlfish stock

or chicken, hot

200mlpouring cream

200gsmoked trout

flesh flaked

6spring onions

white part only, cut into 3cm lengths

4flat-leaf parsley sprigs

600gflathead fillets

small, or any boneless white-fleshed fish

300graw prawn cutlets

sliced in half lengthways

375gpuff pastry

rolled and chilled

1egg

beaten

extra virgin olive oil

Instructions

Step 1

* Preheat the oven to 200C fan-forced (220C conventional).

Step 2

* Melt the butter in a heavy-based saucepan over a medium heat. Cook the onion and garlic until softened, about 3 minutes. Add the fennel and potato, season with salt and pepper and cook for 3 minutes, stirring constantly. Pour in the stock and cream, bring to a simmer and cook for 20 minutes, until the potato is tender.

Step 3

* Once cooked, blitz with a stick blender until smooth, then strain into a bowl. Add the trout, spring onion, herbs, lemon zest and lemon juice, season and set aside.

Step 4

* Heat a large frying pan over a high heat for a few minutes. Toss the fish and prawns in a little oil, then sear in three batches, seasoning as you go, for a minute or so, to just colour but not cook through. Drain, then place in a 28cm pie dish (or use individual pie dishes). Pour the sauce over the top.

Step 5

* Cut the pastry the same shape as your dish, but with a 3cm overhang. Brush the top edges of the dish with beaten egg, then drop the pastry on top. Decorate with any pastry scraps and cut some slits to release steam. Brush the pastry with egg.

Step 6

* Bake for about 25 minutes, until the pastry is golden and the mixture is bubbling. Serve hot, garnishing with the shells if desired.

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