Dive into Jo Pratt’s fish pie and you’ll find salmon, prawns and scallops in there. This really is a luxury crumble just waiting to be gobbled up!
- For the
- fish pie filling:
- 75g butter
- 1 onion, chopped
- 1 bay leaf
- 50g flour
- 150ml white wine
- 200ml milk
- 600g salmon fillet, cut into 3cm cubes
- 200g raw tiger prawns
- 200g scallops (optional, the equivalent weight of salmon can be used)
- 3 eggs, hard boiled and chopped
- 2 tbsp chopped dill
- For the
- crumble topping:
- 1 ciabatta loaf
- 50g finely grated Parmesan
- 3 tbsp olive oil
- Small bunch of parsley
Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.
For the fish pie filling: Melt the butter in a large saucepan over a medium heat and gently sauté the onion with the bay leaf until the onion is softened but not coloured.
Stir in the flour for about 30 secs 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 mins until you have a thick sauce.
Stir in the salmon, prawns and scallops (if using) and return to the simmer. Cook for a few mins, until the prawns are pink, before adding the eggs, dill, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
To make the crumble topping: Tear the ciabatta into pieces and place in a food processor. Blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.
When you are ready to cook the pie, scatter the topping over the top of the creamy fish sauce and place in the preheated oven for 30-40 mins (or slightly longer if you are cooking the filling from chilled) until the topping is golden and the filling is bubbling at the edge.
If you want to add in more seafood to this fish pie, just substitute some of the salmon for the same weight in mussles, squid rings or whatever else you fancy.