Fish Pie in Scallop Shells
Tender monkfish, scallops and langoustines combined with samphire, parsley and a creamy white-wine sauce topped with golden puff pastry. Delicious!
Ingredients
- 600g monkfish sliced
- 12 scallops
- 12 langoustines shells removed
- 100g samphire
- 50ml white wine
- 50g butter
- 25g plain flour
- 250ml milk0ml double cream
- ½ an onion
- 1 bay leaf
- 2 cloves
- 1 small bunch parsley, chopped
- 1 lemon juice only
- Salt and pepper
- To top
- 300g ready rolled puff pastry
- 1 egg yolk for egg wash
Method
- Pre heat the oven to 210c.
- Sear the scallops and monkfish in a drizzle of veg oil until slightly charred pop ont0 a tray.
- Using the same pan make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk and whisk simmer until bubbling. Stir in the cream samphire and parsley.
- Put the fish and sauce into a scallop shells cover pour over the sauce cool. Top the fish with egg yolk using a pastry brush then sit onto a tray with 2 mounds of seas salt add in a langoustine head in if desired, bake for 15 minutes.
Ingredients
- 600g monkfish sliced
- 12 scallops
- 12 langoustines shells removed
- 100g samphire
- 50ml white wine
- 50g butter
- 25g plain flour
- 250ml milk0ml double cream
- ½ an onion
- 1 bay leaf
- 2 cloves
- 1 small bunch parsley, chopped
- 1 lemon juice only
- Salt and pepper
- To top
- 300g ready rolled puff pastry
- 1 egg yolk for egg wash
Method
- Pre heat the oven to 210c.
- Sear the scallops and monkfish in a drizzle of veg oil until slightly charred pop ont0 a tray.
- Using the same pan make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk and whisk simmer until bubbling. Stir in the cream samphire and parsley.
- Put the fish and sauce into a scallop shells cover pour over the sauce cool. Top the fish with egg yolk using a pastry brush then sit onto a tray with 2 mounds of seas salt add in a langoustine head in if desired, bake for 15 minutes.
