Description
A comforting and flavorful fish and seafood pie perfect for sharing, combining tender mixed seafood in a rich velouté sauce, topped with creamy mashed potatoes and a crispy parmesan and breadcrumb crust.
Ingredients
Scale
Seafood and Seasoning
- 1kg mixed seafood (boneless cod and sea bream, mussels, whole shrimps), cut into big chunks with skin removed
- 50g dill, finely chopped
- Sea salt, to taste
- Ground black pepper, to taste
Mashed Potato Topping
- 1.2kg potatoes
- 2 egg yolks
- 100ml double cream
Velouté Sauce
- 100g butter
- 200g plain flour
- 1l fish stock
- 300ml double cream
- Dijon mustard, to taste (optional)
Topping Crust
- 25g butter
- 35g panko bread crumbs
- 35g parmesan cheese, grated
Instructions
- Season the seafood: Season all the mixed seafood with salt, pepper, and chopped dill. Mix well and set aside in a colander to drain excess water for 1 hour.
- Prepare the mashed potatoes: Steam the potatoes until tender. While still hot, mash them thoroughly. Whip in the egg yolks and 100ml double cream. Season with salt and pepper to taste, and set aside.
- Make the velouté sauce: Melt 100g butter in a pan, then stir in the flour to create a roux. Set aside this mixture. Bring the fish stock to a boil, add 300ml double cream and Dijon mustard if using, and reduce the liquid to half. Whisk in the butter-flour roux, cooking for at least 15 minutes while stirring continuously until the raw flour taste is gone. Add a little water if the sauce is too thick.
- Prepare breadcrumb topping: Melt 25g butter in a pan and add the panko breadcrumbs. Sauté until golden in color, then remove from heat.
- Assemble the pie: In a baking dish, combine the seasoned seafood with the velouté sauce little by little to avoid a sloppy mixture. Spread the mashed potato topping evenly over the seafood mixture.
- Add the breadcrumb and cheese crust: Sprinkle the sautéed breadcrumb mixture evenly over the mashed potatoes, then add a layer of grated parmesan cheese on top.
- Bake the pie: Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, until the topping is crisp and golden brown.
Notes
- Allowing the seafood to drain helps achieve a thicker filling consistency.
- For a deeper flavor, you can add a splash of white wine to the velouté sauce during preparation.
- If Dijon mustard is not preferred, it can be omitted without greatly affecting the flavor.
- Ensure the mashed potatoes are well whipped for a smooth, creamy topping.
- This pie is best served hot and fresh from the oven.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, seafood pie, baked seafood, creamy seafood dish, British cuisine, seafood casserole
