Fish Easy

Smoky fish pie with herb and nut crust

Name: Smoky fish pie herb nut crust Colin Fassnidge
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 40g butter; 1 leek, finely sliced; 1 baby fennel bulb, trimmed, finely sliced; 3 slices streaky bacon, finely chopped; ½ cup (125ml) dry vermouth or white wine; 1 cup (120g) frozen baby peas; 2 tbs each finely chopped oregano and flat-leaf parsley; 250g sour cream; ¾ cup (180ml) milk; Finely grated zest of 1 lemon; ½ tsp smoked paprika; 800g firm white fish (such as ling or blue-eye), cut into 6cm pieces; 300g uncooked prawns, peeled; 1/3 cup (50g) plain flour; Chervil sprigs, to serve; 600g sourdough loaf, crust removed, torn into small pieces; 45g dukkah; ¾ cup (loosely packed) finely chopped flat-leaf parsley; 2 tbs olive oil

Rate now

15m

1h 05m

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

May 01, 2018

Dukkah adds smoky depth to this classic, says Colin.

40g butter
1 leek, finely sliced
1 baby fennel bulb, trimmed, finely sliced
3 slices streaky bacon, finely chopped
½ cup (125ml) dry vermouth or white wine
1 cup (120g) frozen baby peas
2 tbs each finely chopped oregano and flat-leaf parsley
250g sour cream
¾ cup (180ml) milk
Finely grated zest of 1 lemon
½ tsp smoked paprika
800g firm white fish (such as ling or blue-eye), cut into 6cm pieces
300g uncooked prawns, peeled
1/3 cup (50g) plain flour
Chervil sprigs, to serve

Herb crust

600g sourdough loaf, crust removed, torn into small pieces
45g dukkah
¾ cup (loosely packed) finely chopped flat-leaf parsley
2 tbs olive oil

Method

1.

Preheat oven to 200°C.
2.

For the herb crust, place all the ingredients in a large bowl, season and toss to combine.
3.

Heat butter in a 10-cup (2½-litre) ovenproof frying pan over medium heat. When butter foams, add leek, fennel and bacon. Cook, stirring regularly, for 5 minutes or until leek is soft. Add vermouth or wine and simmer until reduced by half. Set aside to cool, then add peas, oregano and parsley.
4.

Whisk together sour cream, milk, lemon zest and paprika in a bowl, season, then add to cooled leek mixture and stir to combine well.
5.

Place fish, prawns and flour in a large bowl, season and toss to coat. Add to leek mixture and stir to combine.
6.

Scatter the herb crust over and bake for 50 minutes or until crust is golden and seafood just cooked through. Stand for 10 minutes, scatter with chervil and serve.