A very special fish pie that is sure to please everyone. This recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.
4 servings (600 calories per serving)
Potato pastry
- 1 cup all-purpose flour
- ½ teaspoon ground turmeric
- ½ cup mashed potato
- 100 gr butter, chilled and diced
- 1 tablespoon milk, to glaze
- 1 tablespoon dried breadcrumbs
- Sift the flour and turmeric into a bowl and, using a fork, mix the mashed potato until blended.
- Rub in the butter, then draw together into the dough, adding cold water if necessary to bind the dough together.
- Wrap the dough in plastic wrap and chill in the refrigerator for about 20 minutes.
Filling
- 400 gr skinless white fish fillets, cut into small chunks
- 200 gr peeled shrimp or seafood mix
- 2 leeks, trimmed and thinly sliced
- ¾ cup frozen peas, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
- Leaves from 2 sprigs of fresh thyme
- 1 lemon, zest grated
- ¼ cup cornstarch
- 2 cup 1% milk
- Put the fish into a pie dish about 1.25 litre capacity ; mix in the shrimp or seafood, leeks, peas, parsley, thyme and lemon zest.
- Blend the cornstarch with a little of the milk in a bowl.
- Heat the rest of the milk until it is almost at boiling point, then stir it into the cornstarch paste.
- Return the mixture to the pan and cook, stirring, until the sauce thickens ; season to taste and pour over the fish filling.
- Set aside to cool for 15 minutes ; preheat the oven to 400F (200C).
- Roll out the potato pastry between two large sheets of plastic wrap to about the size and shape of the top o the pie dish.
- Remove the top sheet of plastic and use the second sheet to help you lay the pastry on top o the filling and remove the sheet of plastic wrap.
- Press and trim the pastry edges to neaten, and make a small slash in the center of the lid to allow steam to escape.
- Brush the pastry with the milk, then sprinkle the top with the breadcrumbs.
- Place the pie dish on a baking tray and bake for 10 minutes, then reduce the heat to 350F (180C) and bake for a further 15 minutes until golden on top.
BON APPÉÉÉÉÉTIT
