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.
Prep: 15 minutes
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
1 bay leaf
1 leek, white only finely chopped
1 tbsp corn flour
2 tsp parsley, finely shopped
2 tsp tarragon leaves
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
150g parsnips peeled and sliced into slices .7-1cm thick width wise
120g parmesan freshly grated
2 tbsp parsley finely chopped
pinch mild paprika
buttered sliced of bread, halved or quartered
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
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.
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.
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.
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.