- 1 Introduction
- 2 Seafood Pie Recipe
- 3 Is it possible to reheat Seafood pie?
- 4 Is it possible to freeze Seafood Pie?
- 5 Other topping options:
- 6 What kind of fish should I use ?
- 7 Nutritional Information is per serving.
- 8 Conclusion
- 9 Served
A Seafood pie , creamy on the bottom and topped with mashed potatoes, is a traditional cold-weather dish in the British Isles. A Seafood pie is a delicious pie, filled with seafood rather than chicken pot pie, is a significantly lighter dinner.
Because the lack of high-street fishmongers is often a problem nowadays, it’s vital to note that the dish may be done using any frozen shellfish and any species of white fish.
However, we recommend buying the scallops fresh (since they are so wonderful in December). Similarly, the fish, which can be monkfish, turbot, or other firm fish, can be used.
For some hearty comfort food, nothing beats a buttered Seafood pie. The award-winning recipe is always on our family’s recipe rotation. This recipe has been passed down through generations to me and has been tried numerous times. One of my all-time favorite comfort dishes is pie with melt butter mashed potatoes.
Seafood Pie Recipe
· 800g monkfish fillet, cut into 3cm pieces (fresh seafood)
· 250g scallops (with corals if possible)
· 450ml dry vermouth
· 250g frozen cooked mussels
· 4 cup meats frozen large, raw tiger shrimp
· 25g butter
· 1 bay leaf
Place all ingredients in a large saucepan
For the sauce:
· 1 heaped tablespoon fine capers in vinegar, drained, or salted capers, well rinsed
· 2 rounded tablespoons creme fraiche
· a good pinch of cayenne pepper
· 15g plain flour
· 1 heaped tablespoon chopped dill
· 8 cornichons, drained and roughly chopped
· 20g freshly grated Parmesan, plus 2 tablespoons to sprinkle
· 2 tbsp salt and pepper
· 375g ready-made butter puff pastry
- lemon juice
· egg wash
You can put your favorite herbs
A round baking dish 20.5cm in diameter at the base, 26cm in diameter at the top, and 3.5cm deep is required.
To prepare seafood pie the perfect way, if the scallops are huge, cut them in half.
Then, in a medium-sized saucepan, combine the vermouth and the bay leaf. Bring it to a boil, add the scallops, and when it returns to a simmer, time it for exactly 1 minute before transferring them to a colander over a bowl with a draining spoon.
Then, in two batches, add the monkfish, following the same technique (back to a simmer, but this time cook each batch for 2 minutes).
Poach the frozen mussels next (same as above, but remove them just as they come to a simmer) and then the frozen shrimp, poaching them until they turn pink and opaque.
Then, add the drained poached ready to eat fish stock to the poaching liquid in the pan and bring to a boil, then reduce by two-thirds, which should take about 10 minutes.
Then, pour around 150ml of the poaching liquid into a jug.
Next, prepare the bechamel sauce by melting the butter in a small pot, whisking in the flour, and gradually adding the poaching liquid little by bit, stirring constantly with a micro whisk.
Cook for 3-4 minutes, stirring regularly, on a medium heat. When the sauce is done, add the creme fraiche, capers, cornichons, and dill, season with salt and red peppers, and serve.
When the sauce and fish are entirely cold, combine them in a bowl and pour them into the pie dish.
Next, roll out the crust to an oblong 20 x 30cm shape, dampen with a puff pastry brush, and sprinkle equally with the 20g of Parmesan. Fold the puff pastry over and stretch it out to a 35cm square.
Cut two 2cm pieces from two of the pastry square’s edges. Dampen the rim of the dish with cold water, then push the puff pastry strips onto it and dampen them. Trim any excess puff pastry with a sharp knife and press the rest of the crust loosely over that to form a lid. Then, firmly press the edges together and flute them all over. Make a steam hole in the center with a skewer and shape any leftover dough into leaves or small fish to garnish the top!
Cover and chill for at least an hour before serving, but it will be great till the next day.
When you’re ready to bake the pie, preheat oven to 220°C/Gas 7, then brush the pastry with the egg wash and sprinkle with the remaining Parmesan. Place the pie on a baking pan or in a large skillet and bake for 25 minutes on the middle shelf of the oven, then decrease to 180C, gas mark 4, and bake for another 20 minutes.
Allow to stand for 5 minutes before serving.
Is it possible to reheat Seafood pie?
Yes, any leftovers should be rapidly cooled, covered, and refrigerated. It should keep in the refrigerator for up to a day.
Place the leftovers (still in the oven dish) in the oven for 20-25 minutes, covered in foil, at 200C/400F, until steaming hot throughout. To crisp up the top again, remove the foil for the last 5 minutes of cooking.
Is it possible to freeze Seafood Pie?
Yes! I find that the mashed potatoes become a little wet after freezing, but as long as the pie is completely defrosted before warming, it should be OK after cooking and crisping up in the oven.
Make the pie all the way until you put it in the oven. Then immediately cool, cover, and place in the freezer.
Defrost in the refrigerator overnight (so it is completely defrosted before reheating), then bake for 20-25 minutes at 200C/400F until the potato is golden brown and the sauce is bubbling up the sides.
Other topping options:
• To make the exact dish I cooked on stage, remove the cooked pie from the oven, sprinkle with a couple of handfuls of crushed Piper’s Cheddar and Onions crisps, and return to the oven for 2-3 minutes, just to medium heat the topping through.
• For a bit of a kick, add a teaspoon of mustard to the mashed potatoes.
• For a richer flavor and a more vibrant topping, use half ordinary potatoes and half sweet potatoes!
• Toss cooked and chopped broccoli florets into the mashed potato before spooning it over the fish mixture.
What kind of fish should I use ?
I use a combination of salmon, king shrimp, and white part fish like cod or haddock. If you prefer, you can substitute some of the fish.
• Pollock, halibut, or hake can be substituted with the cod/haddock.
• Substitute trout for the salmon (this has a slightly milder flavour than salmon).
• I sometimes substitute smoked haddock for half of the cod/haddock, which gives a beautiful smoky-salty flavor to the dish. Because you’re only using one smoked haddock fillet, the smokiness won’t be overbearing.
• I’ll sometimes omit the shrimp totally and replace them with an extra salmon/cod fillet.
Nutritional Information is per serving.
- Vitamin A: 920IU
- Calories: 570kcal
- Cholesterol: 184mg
- Carbohydrates: 33g
- Potassium: 1637mg
- Protein: 46g
- Fiber: 5gSugar: 6g
- Fat: 27gSaturated Fat: 15g
- Sodium: 533mg
- Vitamin C: 24.9mg
You can feed the babies with the pie with seafood . Remove the mustard and use a fish mixture that does not include a salty smoked kind. For example, haddock and salmon could be used. Make sure there are no bones in the fish. To ensure that this meal retains its flavor from the smoked salmon, mix in an extra handful of cheese once the sauce has been removed from the heat before adding the remaining ingredients.
“White wine is served with fish, red wine is served with meat” is a well-known rule. But it is necessary to choose such a white wine so that it favorably emphasizes the taste of fish and seafood.