The Fishmonger’s Son Fish Pie

Anthony Yotis & Laura di Florio Yotis

Serves

4 - 6

Ingredients

400ml milk
100ml white wine
100ml dry sherry
100ml fish stock (or water)
50g salted butter
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
1 carrot, peeled and cut into 2cm chunks
1 large potato, peeled and cut into 2cm chunks
1–2 tablespoons plain flour
180g salmon fillet, skin off, cut into 2cm chunks
180g rock ling fillet, skin off, cut into 2cm chunks (or use hāpuku or monkfish)
100g smoked salmon, cut into 2cm chunks
180g raw prawn cutlets, tails off, cut into 2cm chunks
handful of flat-leaf parsley leaves, chopped
juice of 1 lemon
1 tablespoon finely chopped dill fronds, or to taste
salt flakes and freshly ground black pepper
1 sheet puff pastry
1 egg, beaten, for egg wash

NOTE

You can add to and swap around the fish selection in this pie. As a rule, we always use one red fish, one white fish, one smoked fish and the prawns for texture, but you can sub in scallops for prawns or add mussels or clams.

This is our make-at-home version of fish pie – a rustic take with chunky pieces of fish, carrot and potato. Fish pie is a lovely introduction to eating seafood.

View the recipe collection here

Instructions

1.Preheat the oven to 200°C (conventional).
2.Grease a 1.5–2 litre round ovenproof baking dish (25cm × 5cm) with butter.
3.Combine the milk, wine, sherry and stock in a jug and set aside.
4.Place the butter and olive oil in a deep non-stick frying pan on the stove and turn to medium heat.
5.Once the butter has mostly melted, add the onion and cook for 1–2 minutes, then add the carrot and potato.
6.Cook for 3–4 minutes or until they begin to soften.
7.Using a wooden spoon, stir in the flour until it dissolves, then add the liquid from the jug.
8.Keep stirring slowly and steadily until it thickens, another 3–5 minutes.
9.Next, add the fish and prawns and cook for another 3–4 minutes, then stir in the parsley, lemon, dill and salt and pepper to taste.
10.Remove from the heat to cool for around 10 minutes.
11.Transfer the filling to the baking dish and lay the puff pastry on top.
12.Gently press the edges of the puff pastry onto the outer edge of the dish, covering the rim. Trim off any overhanging pastry.
13.Use a sharp knife to make a cross incision in the centre of the pastry for the steam to escape, being careful not to push the centre of the pastry down onto the filling.
14.Brush with the egg wash and place in the oven to bake for 30 minutes, until the pastry is golden and crunchy.
15.We love to eat this just as is, scooped out into shallow bowls, but sometimes we add some peas on the side (or you can even add them to the pie if you want more veg).

This is an edited
extract from The
Fishmonger’s Son
by Anthony Yotis,
Laura di Florio Yotis,
Macmillan Publishers,
RRP $49.99. Photography
by Mark Roper.

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