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fish pie
fish pie


  • 700g Sealord Simply Natural Dory Fillets, thawed
    2 cups milk
    1 bay leaf
    25g butter
    ¼ cup plain flour
    ¼ tsp salt
    ¼ tsp freshly ground black pepper
    2 Tbsp chopped Italian parsley
    1 x 200g can Sealord Peeled Cocktail Shrimps, drained
    4 eggs, hard-boiled, shelled and quartered
    1 cup cooked peas
    2 sheets ready-rolled puff pastry
    1 egg

Fish Pie (Sealord)

  • Cooking time: More than 1 hour
  • Serving size: Serves 4-6

Preheat oven to 180°C. Place dory fillets, milk and bay leaf in a saucepan over a moderate heat, bring slowly to the boil and poach fish for 5 minutes. Remove the fish and set aside to cool, reserving the cooking liquid.

Gently melt the butter in a saucepan, stir in the flour and cook gently for 2 minutes. Whisk in the reserved cooking liquid with the bay leaf, bring to simmering point and cook for about 5 minutes until the sauce starts to thicken, whisking all the time.
Remove the bay leaf, add salt and black pepper, and stir in the parsley.

Gently break the fish up into large chunks and place in a deep 20cm x 28cm pie dish. Add the drained cocktail shrimps, hard-boiled eggs and cooked peas. Pour the sauce on top, ensuring all ingredients are evenly coated in the sauce. Brush the rim of the pie dish with water and top with pastry, cutting to the shape of the dish. Brush with beaten egg and decorate with pastry trimmings. Bake 25-35 minutes, until golden.

Cook's tip:
Before placing pastry top on pie, cut a narrow strip of pastry to sit along, and slightly overlap, the rim of the pie dish. Press pastry lid onto the pastry rim to form a good seal. This also stops pie sinking in the middle

From Taste magazine, May 2007

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