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Fish_pie_main
Harry Weir and Brian Clarke
Recipes

Mini Fish Pies

This recipe from Brian Walsh is the perfect dinner dish.

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Serving: 4
Time: Less than an hour
Difficulty: Easy

Ingredients

  • 500g smoked haddock
  • 1 litre milk
  • 125g butter
  • 125g flour
  • 2 leeks
  • 3kg salmon, diced
  • 300g cod, diced
  • 20g prawns
  • 200ml cream
  • 1 bunch dill
  • 1 tablespoon Dalkey Island mustard
  • 1kg mashed potato
  • For the herb crust
  • 50g parsley
  • 50g chervil
  • 10ml olive oil
  • 200g dry breadcrumbs

Directions

  1. To prepare the crust, blend all together in a food processor until fine.
  2. Poach the smoked haddock in milk for five minutes. Remove the haddock and retain the milk.
  3. In a pan, melt butter and add the flour to make a roux, cook for two minutes until golden brown, add strained milk and cook out until thickened, whisking continuously as you go.
  4. Slice leeks and blanch in boiling, salted water for one minute, refresh in iced water.
  5. Add the diced fish, prawns, cream, leeks, dill and mustard.
  6. Divide the mix into four individual baking dishes or one large dish, top with the mash and sprinkle over the herb crust. Bake at 170ºC/gas mark 3 until golden brown, 20-30 minutes. Serve with a green salad and some crusty bread to mop up the sauce.

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Tips

For a gluten-free option, omit the flour and replace with some mash to thicken the sauce.