Ocean Pie Recipe
This recipe is perfect for times where there is the odd fillet of fish in the freezer waiting to be used up or even if you have some mash that you want to utilise (remember to defrost everything thoroughly before use!)
The ingredients are more of a guide, as you can really use whatever fish and seafood you like. The only ingredient that I would really insist on would be the smoked salmon, as it gives a beautiful, rich flavour to the sauce. I would also recommend some really nice, raw king prawns as they give a nice texture throughout the pie and pre-cooked ones can go a bit chewy. Also remember, you can reduce the amount of the ingredients accordingly to make smaller batches- this really is a family sized pie, and reheats are not advisable!
Experiment with this easy to make seafood pie- since everything is cooked before baking, there is no guesswork involved and you can be safe in the knowledge that if it looks ready, it is ready!
- 2 Fillets Salmon
- 250g Cod
- 200g Prawns (Uncooked)
- 100g Smoked Salmon
- 1 Sachet Instant Onion/ Chive Sauce
- 1 Sachet Instant White Sauce
- 1/2 Cup Frozen Peas
- 1/2 Cup Frozen Sweetcorn
- 1 Cup Frozen Chopped Onions
- 1 Tbsp Garlic Puree
- 1kg Potatoes
- Peel, chop and boil potatoes. Remember, the smaller the chunks, the quicker the cooking time. Boil until tender.
- When the potatoes have been put on the heat, prepare your frying pan- add a splash of olive oil, the onions and the garlic puree. Add the Cod and Salmon fillets- whole fillets- this will break up while cooking.
- Once the fish fillets have almost cooked, add the smoked salmon. As it is so thin, it cooks and breaks up very quickly. Finally, add the prawns.
- Once the prawns have cooked- they turn pink once cooked- add the vegetables and start making up the sauce. I use instant sauce mix because it is so simple, but feel free to make your own. No need to separate the sauces, as they all go in together anyway.
- Add sauce to pan and mix through. Grate in approx 75g of cheddar cheese. Simmer to thicken sauce. Check potatoes are cooked.
- Mash potatoes with 25g butter, 50g cheese and a splash of milk. Mash to a thick consistancy.
- Pour fish mixture into base of the Casserole dish, and spoon the mash on top. This is the tricky part- I find it easier to blob the mash on then spread a small amount.
- use a fork to gently make a pattern through the mash when spread. This allows some crispy bits to form! Grate a small amount of cheese on top.
- Bake in the oven at 200 for approx 10-15 minutes, until golden and bubbling. Serve and enjoy!
© 2014 Lynsey Hart