Thread: PAG's Sunday Seafood Pie

Another Sunday, another session in the kitchen. Went for something relatively simple, one dish that both of us can eat, and no side dishes.

The seafood content consisted of hallibut fillets, cod loin, scallops, and prawns.





First of I par boiled the potatoes in their skins for about 10 minutes, then put to one side to cool.

Put the cod and halibut into a mix of fish stock and white wine to poach for 5 minutes. Took out and allowed to cool to remove the skin from the halibut. Put the stock through a strainer into a bowl for use in making a sauce later. Broke the fish into bite size pieces, quartered the scallops, and put all the seafood into a well buttered roasting dish.

Peeled the par boiled potatoes and grated them (the pie is going to have a rosti potato topping). Poured some melted butter of them and added some rinsed capers. Mixed everything together to make sure the potato is coated in butter.



Made a roux, and gradually added the fish/wine stock and allowed to cook for about five minutes. Added a slug of cream and half a dozen chopped gherkins, some chopped fresh parsley and dill, and what was left in freezer from a bag of garden peas.

Poured the sauce over the seafoold and gave a good mix. They put the grated potato/capers over the top, finished with some finely grated mature cheddar cheese.



Into the oven for 40 minutes at 220 degrees C, and she's ready.

...looks delicious...Australian white?...

^ Probably SA?

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Excellent start PAG... great to see you back in the Kitchen.

Did any of the Vino make it into the Dish?

Originally Posted by David48atTD

^ Probably SA?

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Excellent start PAG... great to see you back in the Kitchen.

Did any of the Vino make it into the Dish?

Correct (SA). First out of the bottle went into the stock for poaching. However, the rest went into PAG direct.

^ That looks superb!

When you mentioned earlier that fish pie was coming up, I took my last two cod fillets out of the freezer in anticipation of your recipe. Unfortunately, out of everything on your recipe all I have is the cod, some potatoes, the cheese and of course some peas. But I'll see how I get on.

Is fish stock something you buy or make?

Originally Posted by Mendip

^ That looks superb!

When you mentioned earlier that fish pie was coming up, I took my last two cod fillets out of the freezer in anticipation of your recipe. Unfortunately, out of everything on your recipe all I have is the cod, some potatoes, the cheese and of course some peas. But I'll see how I get on.

Is fish stock something you buy or make?

You can play whatever tunes you want in terms of the content, substituting vegetables for fish, and going for a mashed potato topping. If using root vegetables, par boil them first, and keep the water as stock.

The quantities are for a pie for about 4 to 6 people, with that on purpose as it will provide lunch for M'Sahib for another 2 or 3 days.

A wonderful sight for a pescatarian . . . thank you . . .

That looks darn good!

Originally Posted by tomcat

Australian white?...

With a rhino on the label?

Looks amazing Pag

Yes, it all looks amazing, PAG. Your phone is obviously even better than Mendip's new one!

Originally Posted by David48atTD

^ Probably SA?

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Excellent start PAG... great to see you back in the Kitchen.

Did any of the Vino make it into the Dish?

definitely SA by the look of it, probably taste as it looks

It is a South African wine.

Looks tasty, if this thing goes on you're welcome to move into our kitchen.

Yummy!

That Knorr fish cubes is a new one on me. I’ve only ever seen/used the Japanese dashi powder.

Originally Posted by misskit

Yummy!

That Knorr fish cubes is a new one on me. I’ve only ever seen/used the Japanese dashi powder.

Villa Market.

Very nice.

Originally Posted by misskit

That Knorr fish cubes is a new one on me.

I believe Maggi cubes have fish as well

Failing that, surely vegetable cubes would work just as well.

Ikan is required, KW. Ikan


But yes, in a pinch

Originally Posted by panama hat

Ikan is required, KW. Ikan


But yes, in a pinch

You just reminded me of ikan asam pedas. Sedap!

Good memories, I hope

Looks delicious, thanks..
Seafood cost so much here, but I'd like to try that sometime.

Worked a treat, cheers. (only had one fish, seabass, prawns and baby scallops, otherwise followed your recipe)

ETA - also used parmesan with the cheddar cheese.

And milk instead of cream in the roux, with a dash of nutmeg.