Sustainable Fish Pie Food

SUSTAINABLE FISH PIE

Steps:

• Put the milk, onion, cloves, bay leaves and peppercorns in a medium-sized pan, then slowly bring to the boil. Carefully add the fish into the hot milk, reduce the heat and poach for 6-8 mins, adding the prawns for the final 3 mins. Using a slotted spoon, lift the fish into a mediumsized ovenproof dish, strain the milk and set aside.
• Melt the butter in a saucepan, then add the flour and cook, stirring constantly, for 1 min. Gradually stir in the milk on a low heat so that it's fully incorporated into the sauce, then gently simmer for 5-10 mins until thickened. Finally, add the parsley, a pinch of nutmeg and some seasoning. Pour the sauce over the fish, then set aside.
• To make the mash, boil the potatoes until cooked, then drain well. Place the pan over the heat again, add the milk and butter, and mash until smooth. Season with salt, pepper and nutmeg.
• Heat oven to 200C/180C fan/gas 6. Spoon the mash onto the fish mixture, spread out evenly, then rough up slightly with a spoon or a fork. Dot the pie with butter, then place in the oven for 35-40 mins until piping hot and golden on top. If you want it to be extra crisp on top, flash the pie under a hot grill at the end to get it nice and brown.

FEAST OF THE SEVEN FISHES PIE

Steps:

• Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
• In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
• Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
• Chill uncovered, for at least 1 hour, and up to overnight.
• Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
• Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
• Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.