LJ fairburn Poultry


Salmon, Prawn and British Blue Egg Fish Pie with Puff Pastry Top


Serves 4 - 6


• Olive oil, for frying
• 30g butter
• 1 onion, finely chopped
• ½ tsp mustard powder
• ½ tsp nutmeg
• 50g plain flour
• 250ml fresh fish or vegetable stock
• 300ml double cream
• Zest of 1 lemon
• Sea salt flakes
• Freshly ground black pepper
• 300g skinless and boneless salmon fillet, cut into 2cm chunks
• 300g sustainable skinless and boneless firm white fish, cut into 2cm chunks
• 150g sustainable raw king prawns, peeled and deveined
• A bunch of fresh dill, roughly chopped
• A bunch of chives, chopped (optional)
• 2 heaped tbsp capers, rinsed, drained and roughly chopped
• 4 British Blue eggs, just hard boiled, peeled and halved
• 500g block all-butter puff pastry
• A little egg wash (made with an egg yolk and a little cream)

Preheat oven to 220°C/430°F/Gas Mark 7

Equipment: one 2 litre ovenproof pie dish


Over a medium heat, heat a little oil with the butter in a flameproof casserole. Once the butter has melted, add the onion and fry for 10 minutes or until softened. Stir in the mustard powder, nutmeg and flour and cook for 1 minute.

Slowly stir in the stock, cream and lemon zest, season with a little salt and pepper and cook, stirring constantly, for 5-10 minutes until the sauce is thick enough to hold its shape. If it isn’t, turn the heat down and keep stirring and cooking it for a couple more minutes.

Remove from the heat and stir in the fish, prawns, dill, chives and capers. Arrange the egg halves in the pie dish and pour the fish mixture over.

On a lightly floured surface, roll out the puff pastry to fit the top of the pie dish with a 3-4 cm overhang. Cut off thin strips from the edges to line the rim of the dish. Wet the rim with water, then lay the strips on top. Wet the pastry strips, then lay the large piece of pastry on top to cover the filling, pressing down around the rim of the dish to seal.

Brush the pastry top with the egg wash, trim off any overhanging pastry with a sharp knife and decorate the top of the pie with the trimmings. Make a pie hole in the centre of the top of the pie.

Put the pie into the preheated oven and bake for 30-35 minutes until the pastry is golden and puffed up.