Wild Alaska Puff-topped Fish Pie
recipe
Wild Alaska Puff-topped Fish Pie
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Slightly different from the traditional potato-topped fish pie, this pastry version is equally delicious
Ingredients
- 350g (12oz) wild Alaska salmon fillets
- 350g (12oz) wild Alaska pollock fillets
- 450ml (3/4 pt) milk
- 1 bay leaf
- 100g (4oz) broccoli, broken into small florets
- 40g (1 1/2 oz) butter
- 1 bunch spring onions, sliced
- 40g (1 1/2 oz) plain flour
- 50g (2oz) frozen peas, thawed
- 1 tbsp parsley, chopped
- 1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
- Beaten egg or milk, to glaze
- Salt and freshly ground black pepper
Serves:
4
Directions
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- Put the fillets of salmon and pollock into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about five or six minutes, until the fish is cooked. Remove from the heat and cool for ten minutes, then strain off the liquid and set aside
- Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for four or five minutes. Drain thoroughly
- Melt the butter in a large saucepan and gently fry the spring onions for two minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for one minute, then remove from the heat
- Gradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to taste
Source: Alaska Seafood
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