Fish Pie

Creamy, indulgent, and packed with the finest seafood, this Fish Pie is the ultimate family meal! Smoked haddock, cod, monkfish, scallops, and langoustines and a golden puff pastry topping. Serve with creamy mash and peas for a classic finish!

Ingredients

600g smoked haddock, skin removed
300g cod
400g monkfish
300g scallops
6 langoustines, cooked, flesh removed, keep the heads
150g butter
100g plain flour
500ml milk
500ml double cream
1 onion cloute

To top

Langoustine heads
600g puff pastry
1 egg yolk

To serve

Mash and peas

Method

Print Recipe

Pre heat the oven 200°C
Cut the fish into large chunks.
To 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. add the cloute.
Put all of the fish into an oven proof dish, remove the cloute from the pan and pour over the sauce, cool.
Top the pie with the pastry, brush with egg wash and place the langoustine heads in the pie and bake for 30 to 40 minutes.
Serve with the hot mash and peas.

Ingredients

600g smoked haddock, skin removed
300g cod
400g monkfish
300g scallops
6 langoustines, cooked, flesh removed, keep the heads
150g butter
100g plain flour
500ml milk
500ml double cream
1 onion cloute

To top

Langoustine heads
600g puff pastry
1 egg yolk

To serve

Mash and peas

Method

Pre heat the oven 200°C
Cut the fish into large chunks.
To 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. add the cloute.
Put all of the fish into an oven proof dish, remove the cloute from the pan and pour over the sauce, cool.
Top the pie with the pastry, brush with egg wash and place the langoustine heads in the pie and bake for 30 to 40 minutes.
Serve with the hot mash and peas.