Rick Stein Puff Pastry Topped Fish Pie
Rick Stein's Puff Pastry Topped Fish Pie is a culinary masterpiece that combines a variety of seafood, tender vegetables, and a creamy sauce, all enclosed in golden puff pastry. When serving this dish, consider options like a fresh salad, steamed greens, lemon wedges, sweet chutneys, crusty bread, or a glass of white wine to elevate the dining experience. It's a versatile and delightful centerpiece for any occasion, reflecting Rick Stein's culinary expertise and providing a symphony of flavors and textures.
Ingredients
- Assorted fish e.g., cod, salmon, prawns
- Potatoes
- Carrots
- Peas
- Leeks
- Puff pastry
- Butter
- Flour
- Milk
- Fresh parsley
- Salt and pepper
Instructions
- Preheat oven to 200°C/Fan 180°C.
- In a large pan, melt the butter and sauté the onion and garlic until softened.
- Add the flour and cook for a minute, then gradually whisk in the milk.
- Bring the mixture to a boil, then reduce the heat and simmer until thickened.
- Stir in the fish, vegetables, herbs, and season with salt and pepper.
- Transfer the mixture to an ovenproof dish, about 20 x 30cm in size.
- Top with the puff pastry and brush with milk or beaten egg.
- Slash the pastry a couple of times to allow steam to escape.
- Bake for 25–30 minutes, or until the pastry is golden and the filling is bubbling.
- Allow the pie to cool slightly before serving.