Yotam Ottolenghi's fish pie with a sourdough crust

Name: Yotam Ottolenghi's fish pie with a sourdough crust recipe
Yield: 4
Ingredients: 70g unsalted butter, melted; 125g streaky bacon; 300g leek; 4 garlic cloves, finely chopped; 40g plain flour; 45.00 ml mustard powder; 360ml milk; 240ml chicken stock; 62.50 ml roughly chopped fresh tarragon, plus 1 tbs for garnish; 62.50 ml roughly chopped flat-leaf parsley, plus 1 tbs for garnish; 10.00 ml roughly chopped dill, plus 10.00 ml for garnish; 225g boneless, skinless salmon fillets, cut into roughly 3cm pieces; 225g boneless, skinless ling fillets, cut into roughly 3cm pieces; 170g large green prawns, peeled and deveined, tails removed; 2 tsp finely grated lemon zest, plus 1 1/2 tbs juice; 225g crustless sourdough, cut into 3cm cubes; 45.00 ml extra virgin olive oil

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P42 Yotam Ottolenghi's fish pie with a sourdough crust

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by Yotam Ottolenghi

May 23, 2023

“Using sourdough as a crust leaves you with a happy balance of crispy bits on top and softer bits where the bread has absorbed the creamy sauce.” – Yotam Ottolenghi. The renowned chef gives the traditional fish pie a tasty spin, using butter-soaked bread cubes that pair perfectly with a chunky seafood sauce.

70g unsalted butter, melted
4 rashers (125g) streaky bacon, thinly sliced crosswise
1 large or 2 small leeks (300g), trimmed, halved lengthwise, washed well, sliced crosswise 2cm-thick
4 garlic cloves, finely chopped
40g plain flour
2 1/4 tbs mustard powder
360ml milk
240ml chicken stock
1/4 cup roughly chopped fresh tarragon, plus 1 tbs for garnish
1/4 cup roughly chopped flat-leaf parsley, plus 1 tbs for garnish
1/2 tbs roughly chopped dill, plus 1 tbs for garnish
225g boneless, skinless salmon fillets, cut into roughly 3cm pieces
225g boneless, skinless ling fillets, cut into roughly 3cm pieces
170g large green prawns, peeled and deveined, tails removed
2 tsp finely grated lemon zest, plus 1 1/2 tbs juice
225g crustless sourdough, cut into 3cm cubes
2 1/4 tbs extra virgin olive oil

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

In a large frypan, heat 1 1/2 tbs butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on colour, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 tsp salt flakes and a good grind of black pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
3.

Add salmon, ling and prawns to a 23cm x 33cm rectangle baking dish. Sprinkle all over with 1/2 tsp salt flakes and plenty of freshly ground black pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
4.

In a large bowl, toss the bread with the remaining melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
5.

While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.