Fish Pie with Leeks and Fennel (4)

This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.

Fish Pie with Leeks and Fennel (4)
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Fish Pie with Leeks and Fennel (4)
Print Recipe
  1. Preheat the oven to 200 C, 180 Fan, Gas 6.
  2. Place the breadcrumbs, half of the parsley, half the butter and a grinding each of salt and pepper in a large bowl and mix to combine. Spread over a large oven tray and bake in the oven for 10 minutes or until golden.
  3. Meanwhile, heat the remaining butter in a large ovenproof pan over a high heat. Add the leeks, garlic and fennel and cook, covered, for 5 minutes or until softened.
  4. Place the fish, flour and some salt and pepper in a large bowl and gently mix to coat. Add the fish mixture, the remaining parsley, creme fraiche, mustard and water to the pan and stir to combine.
  5. Top with the golden breadcrumbs and Parmesan and transfer to the oven to cook for a further 10 minutes or until golden brown and cooked through.
  6. Sprinkle with more black pepper and serve with the peas.
  7. If freezing don't make the topping until you are ready to eat the pie as it will go soggy in the freezer. Let the pie cool for a couple of hours, then wrap with a double layer of cling film and a layer of foil before freezing. It will keep in the freezer for up to 3 months.
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