Karen Martini Fish Pie

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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