Smokey Norwegian Fish Pie with a Cheese and Parsley Crumb

Smokey Fish Pie with a Cheese and Parsley Crumb

Rich and creamy this pie makes a great dinner party dish especially if served in individual dishes.

Give your rating

Ingredients

Number of servings

Topping

For the fish

For the sauce

For the crumb

Procedure

  1. Bring a pan of water to the boil, add the potatoes and cook for 15-20 minutes until tender.  Drain well and mash with the butter, stir in the milk and season with salt and pepper and set aside.
  2. To make the crumb, combine all the ingredients in food processor or blender and set aside.
  3. Preheat the oven to 200C/fan 180C/gas mark 6. To make the sauce, melt the butter in a large pan, add the shallots and bay leaf and cook over a gentle heat for 5 minutes.  Add the wine and let it bubble up then simmer gently until syrupy.  Stir in the flour and mustard powder to make a paste and cook for 1 minute.  Remove from the heat and gradually whisk in the milk.  Return to the heat and cook stirring until the sauce has thickened.  Stir in the cream.
  4. Add the fish and cook gently in the sauce for 2-3 minutes until it just flakes.  Add the prawns  - cook longer if raw (sort on shoot) and cheese and warm through gently.  Pour into a pie dish or individual pie dishes.  Top with the potato and sprinkle over the crumb.  Bake on a baking tray for 15-20 minutes until golden and cooked through.  Serve with some steamed samphire or tenderstem broccoli.