Fish Family friendly

Bannisters fish pie

Name: Bannisters fish pie recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 pies
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 200g unsalted butter, 100g melted, 100g solid; 600g onions, thinly sliced; 1 cup (250ml) white wine; 2 cups (500ml) fish stock; 250g button mushrooms, thinly sliced; 400g skinless salmon fillet, pin-boned, cut into 2cm pieces; 400g skinless blue eye fillet, pin-boned, cut into 2cm pieces; 18 green prawns, peeled, deveined, halved lengthways; 12 scallops, roe removed, halved; 1 1/2 cups (75g) panko breadcrumbs; 1/4 cup (20g) finely grated parmesan; 1 tsp sweet paprika; Micro basil, to serve; 75g unsalted butter; 1/2 cup (75g) plain flour; 2 cups (500ml) milk; 1/2 cup (125ml) pure (thin) cream; 1 tsp truffle oil; 2 tsp truffle paste (substitute 1 tsp extra truffle oil)

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15m

45m

6 pies

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by Rick Stein

Chef, author, TV presenter

Jan 20, 2017

Always a crowd pleaser, and straight off the Bannisters menu. Rick Stein sure knows how to make a good fish pie! You'll need 6 x 400ml ovenproof dishes for this recipe.

1/3 cup (80ml) extra virgin olive oil
200g unsalted butter, 100g melted, 100g solid
600g onions, thinly sliced
1 cup (250ml) white wine
2 cups (500ml) fish stock
250g button mushrooms, thinly sliced
400g skinless salmon fillet, pin-boned, cut into 2cm pieces
400g skinless blue eye fillet, pin-boned, cut into 2cm pieces
18 green prawns, peeled, deveined, halved lengthways
12 scallops, roe removed, halved
1 1/2 cups (75g) panko breadcrumbs
1/4 cup (20g) finely grated parmesan
1 tsp sweet paprika
Micro basil, to serve

Creamy truffle sauce

75g unsalted butter
1/2 cup (75g) plain flour
2 cups (500ml) milk
1/2 cup (125ml) pure (thin) cream
1 tsp truffle oil
2 tsp truffle paste (substitute 1 tsp extra truffle oil)

Method

1.

Heat 2 tbs oil and solid butter in a pan over medium-low heat. Add the onion, season with salt flakes, and cook, stirring occasionally and without browning, for 1 hour, or until very soft. Add wine and stock, and increase the heat to medium. Bring to a simmer and cook for a further 30 minutes, or until reduced by two-thirds. Cool, then whiz in a food processor until smooth.
2.

For the truffle sauce, melt the butter in a saucepan over medium heat. Add flour and cook, stirring, for 2-3 minutes, then, whisking constantly, add milk a little at a time until smooth. Cook, stirring, for a further 2-3 minutes, until slightly thickened, then stir in the cream. Season, then remove from heat. Stir through onion mixture and set aside to cool. When cool, stir through the truffle oil and truffle paste.
3.

Preheat oven to 220°C/200°C fan-forced. Heat remaining 2 tbs oil in a large pan over medium heat. Cook mushrooms, tossing, for 3-4 minutes until slightly golden. Add to truffle sauce along with raw seafood. Divide the pie filling among 6 x 400ml ovenproof dishes.
4.

Bake for 12-15 minutes, until the sides start to bubble and the centre is hot.
5.

Meanwhile, combine breadcrumbs, parmesan, paprika and 100g melted butter in a bowl.
6.

Remove the pies from oven and top with crumb mixture. Preheat oven grill to medium-high, then grill the pies for 3-4 minutes, until golden.
7.

Serve pies scattered with micro basil.