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Ingredient
A Serious Fish Pie
Introduce
Chef :
Mark WheatleyA Serious Fish Pie
The secret to a great pie is a great pie dish! Make sure you use a full size, traditional deep single-portion pie dish. Non-stick is best. I cheat and use pre-made pastry but feel free to make your own if you're feeling fancy.
Ingredient
Food ration :
1 pieCooking time :
1 hour 10 minutes
1 clove
garlic
1 pinch
dill
1 pinch
chives
1 handful
grated cheddar cheese
1 teaspoon
plain flour
1/4 cup
milk
1 knob
butter
1 pinch
fresh ground black pepper
1 sheet
shortcrust pastry
1/4
egg (beaten)
Cooking instructions
* Step 1
Fry the Shallots and garlic in a little butter.
* Step 2
Cut the fish into bite size chunks. Microwave in a covered dish until lightly cooked.
* Step 3
In a separate pan, use the butter, flour and milk to make a rue.
* Step 4
To the rue add the cheese, pepper, herbs, chives, lemon juice and zest, fish and shallots/garlic. Mix well but gently - try and keep the fish chunks from breaking up.
* Step 5
Butter the inside of the pie dish.
* Step 6
Take the pastry sheet and cut around the top of the pie dish to make the pie lid. Take a small serving plate and cut around this to make a larger pastry circle that will form the base of the pie.
* Step 7
Push the pastry base into the pie dish. Remove excess pastry from around the edge of the dish, making sure you leave pastry on the lip of the dish.
* Step 8
Add the filling. Then brush some beaten egg around the edge of the base where the lid will sit.
* Step 9
Add the lid. Push down with your thumb all along the edge, sealing the lid against the base.
* Step 10
Brush egg over the top of the pie. Then take a sharp knife and make a couple of small holes in the lid to allow steam/pressure to escape.
* Step 11
Bake in a medium-heat oven for 30-35 minutes, or until the pie is a deep golden brown.
* Step 12
Serve with a lemon wedge and seasonal vegetables of your choice.
Note: if there is a photo you can click to enlarge it
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