Fish Pie with Parsnips and Jerusalem Artichokes Crust.

Fish pie is what you make of it. Add just a few of your favourite seafood ingredients and you have a delicious and warming meal.

Wine Recommendation: Our suggestion: An un-oaked Chardonnays tend to match well with Fish as well as with the Artichokes, try one from the Cabardes for their freshness. See The Mixed Case for details.

Fish Pie with Parsnips and Jerusalem Artichokes Crust.

Portions: 4 Portions

Preparation: 15 minutes

Cooking: 20-25minutes

Ingredients

Seafood

  • 300g combination of smoked haddock, salmon or another firm white, skin and bones removed and cut into 2-3cm pieces
  • 175g prawns, peeled, vien removed and sliced in half
  • 125g small scallops, coral removed
  • 400ml milk
  • 1 bay leaf
  • 1 leek, white only finely chopped
  • 1 tbsp corn flour
  • 2 tsp parsley, finely shopped
  • 2 tsp tarragon leaves
  • pinch paprika
  • pinch freshly grated nutmeg
  • freshly ground pepper and Maldon salt

Parsnips and Jerusalem Artichokes

  • 150g Jerusalem artichokes, peeled and sliced into .7-1 cm thick slices width wise
  • 150g parsnips peeled and sliced into slices .7-1cm thick width wise

To Cook

  • 120g parmesan freshly grated
  • 80g butter
  • pinch paprika

To Serve

  • 2 tbsp parsley finely chopped
  • pinch mild paprika
  • buttered sliced of bread, halved or quartered

Method

  1. Jerusalem Artichokes and Parsnips: Place the Jerusalem artichokes and parsnips in a saucepan of boiling water and leave them to cool for 5-8 minutes until just tender. Remove them from the saucepan and set aside until ready to cook.
  2. Seafood: Place the seafood in a saucepan with the milk, leek and bay leaf, cover it with buttered greaseproof paper and bring it to the simmer, reduce it to barely a simmer and cook the seafood for around minute so that all the seafood is just cooked.
  3. Remove the seafood from the milk and discard the bay leaf. Place the flour into a container and stir in 4-6 tablespoons of the milk, that their are no lumps. Stir the corn flour and milk mixture in with the milk in the saucepan. Bring the milk to a simmer and stir it with a wooden spoon for 2-5 minutes until it thickens into a thick sauce consistency. Stir in the seafood, parsley, tarragon, nutmeg, paprika and seasoning.
  4. To Cook: Preheat an oven to 200C. Distribute the seafood among individual pie dishes or one single ovenproof pie container or soufflé dish. Place the Jerusalem artichokes and parsnips in single layers over the seafood mix. Sprinkle over the parmesan and spices. Place the pie or pies in the oven and cook the individual ones for 20 minutes or single one for 30 minutes, until the cheese has melted and golden brown.
  5. To Serve: Serve individual pies or served out portions of pie on a plate sprinkled with parsley, a little paprika and buttered slices of bread. Serve