CAPER, LEMON AND DILL FISH PIE WITH PUFF PASTRY TOP
Make our CAPER, LEMON AND DILL FISH PIE WITH PUFF PASTRY TOP
The Filling:
- 300 g skinless and boneless snoek (cut into 2cm chunks)
- 300 g skinless and boneless smoked haddock (cut into 2cm chunks)
- 150 g raw peeled and deveined king prawns
- 100 g coarse salt
- 150 ml dry white wine
- 300 ml fresh fish stock
- 220 ml double cream
- Juice ½-1 lemon to taste
- 1 large garlic clove (crushed)
- 30 g unsalted butter
- 1 onion (finely chopped)
- 3 leeks (finely sliced)
- ½ tsp mustard powder
- 90 g plain flour
- 1 tbsp sunflower oil for frying
- Medium bunch fresh flat leaf parsley (roughly chopped)
For Topping:
- 2 heaped tbsp rinsed and drained Ladle Fine Foods Capers in Brine
- 500 g block all-butter puff pastry
- Egg yolk
- Roughly chopped bunch of fresh dill
- A splash of double cream
- Pre-heat the oven 220°C.
- Place the snoek in a plastic bowl, cover with the salt and leave for 20 minutes. Thereafter, thoroughly rinse the fish and pat dry. This firms up the flesh and removes excess moisture from the fish and helps with frying.
- Meanwhile, heat the sunflower oil and the butter in a flameproof casserole over a medium heat. When the butter has melted, add the onion and leeks and fry for 10 minutes or until softened. Stir in the garlic, mustard and flour. Allow to cook for a further 1 minute. Add the wine and beat with a wooden spoon until smooth. Slowly stir in the stock, cream and juice of ½ lemon and cook, while continuously stirring, for 5–10 minutes until the sauce has thickened. Add more lemon to taste, if required. Turn off the heat and stir in the fish, prawns and parsley. Pour the mixture into a baking dish. Roughly chop the Ladle Fine Foods Capers and mix with chopped fresh dill. Stir the caper and dill mixture into the fish pie filling.
- Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish with a 3-4cm overhang. Lay the large piece of pastry on top of the dish to cover the filling. Brush the pastry with the egg yolk beaten with a splash of double cream. Trim off any overhanging pastry and, using a fork, prick the pastry a few times to let out the steam. Bake the pie for 30-35 minutes until the pastry is golden and puffed.
http://www.deliciousmagazine.co.uk/recipes/caper-lemon-and-dill-fish-pie-with-puff-pastry-top/#print-articles