Tenderstem® and Seafood Pie
With creamy, smooth potatoes this pie is a delight from start to seafoody finish.
This comforting pie is wonderfully versatile, as it’s simple enough to serve as a family supper or Sunday lunch, yet impressive enough to serve as a dinner party main course. Other fish such as cod, haddock (smoked or unsmoked) or other white fish can be used instead of the salmon. You could even add some smoked salmon to the filling. As for the topping – puff pastry is a quick alternative to mashed potato if you prefer.
5 minutes preparation
45 minutes cooking
For the filling:
- 50g butter
- 1 medium onion, chopped
- 50g flour
- 150ml white wine
- 300ml milk
- 200g Tenderstem®
- 500g skinless salmon fillet cut into approx. 3cm cubes
- 200g raw, peeled tiger prawns
- 3 eggs, hard boiled and chopped
- 1 tbsp chopped dill or parsley
For the mashed potato:
- 900g potatoes
- 4 tbsp milk
- 50g butter
- 50-75g cheddar, grated
Pre-heat the oven to 200C/180C fan oven/Gas mark 6.
Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.
Cut the Tenderstem® into bite-size pieces and stir into the sauce. Bring to a simmer and cook for about 5 minutes.
Stir in the salmon and prawns, then return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill or parsley, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
To make the topping, boil the potatoes in lightly salted water until tender.
Drain well and then mash with the milk and half of the butter.
Spread the mash over the pie filling, and dot with the remaining half of butter. Sit on a baking tray and scatter the cheese over the top. Place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.
PS... If you are making the pie in advance and storing in the fridge, allow a further 10 minute's cooking time.