AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Lisa Faulkner
Festive fish pie
SERVES 4
Ingredients
• 320g ready-rolled puff pastry
• 1 egg, beaten
• 2 shallots, finely chopped
• 250ml white wine
• 250ml double cream
• 1 tsp Dijon mustard
• 1 small monkfish tail fillet, cut into chunks
• 1 smoked haddock fillet, cut into chunks
• 1 salmon fillet, cut into chunks
• 12 king prawns
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped tarragon
Fish pie is classic comfort food. This Christmas version combines tender fish in a creamy sauce, topped with golden pastry.
1 Heat the oven to 200C or 180C fan or gas 6. Cut the pastry into 6 to 8 rounds or festive shapes. Brush with beaten egg, place on a lined baking sheet and bake for 20 minutes until golden.
2 In a saucepan, combine the shallots and wine. Simmer over a medium-high heat until reduced by half. Add the cream and cook until it thickens enough to coat the back of a spoon. Stir in the mustard, fish and prawns. Season and cook for about 5 minutes until the fish is just cooked through.
3 Stir in the parsley and tarragon. Spoon into warm bowls and top with the pastry shapes. Serve immediately. goodfoodshow. com 37