Fish and prawn pie


You'll need

4 salad onions, halved 25 ml olive oil 1 each leek and celery stalk, diced 3 thyme sprigs 1 fresh bay leaf 1 garlic clove, crushed 30 ml Noilly Prat dry vermouth 15 gm butter, coarsely chopped 15 gm (1¼ tbsp) plain flour 250 ml (1 cup) hot fish stock 200 gm peeled uncooked prawns, cut into 3 pieces (400gm unpeeled) 150 gm skinless snapper fillet, cut into 3cm dice 150 gm skinless blue-eye trevalla fillet, cut into 3cm dice Finely grated rind of 1 lemon 1 tbsp each finely chopped dill and flat-leaf parsley 375 gm sheet butter puff pastry (see note) 1 egg yolk, for brushing To serve: green salad

Method

  • 01
  • Blanch salad onion until tender (3-4 minutes). Drain, refresh, drain again and set aside.
  • 02
  • Heat oil in a large saucepan over medium heat, add leek, celery, thyme, bay leaf, garlic and blanched onion and stir occasionally until tender (5-6 minutes). Add vermouth, simmer until evaporated (1-2 minutes), then remove herbs (discard). Add butter, cook until melted, then add flour and stir until smooth and combined. Gradually add fish stock, a ladle at a time, stirring continuously until smooth, then simmer, stirring occasionally, until mixture reaches a thick sauce consistency (3 minutes). Cool for 30 minutes, stir in prawns, fish, lemon rind, dill and parsley and season to taste. Transfer to a 1.25-litre oval pie dish, spreading evenly, then cover closely with a piece of baking paper and set aside.
  • 03
  • Preheat oven to 200C. Cut pastry into an oval large enough to cover top of pie dish with a 2.5cm overhang, place pastry on an oven tray lined with baking paper and mark with a spoon to resemble fish scales (optional). Brush with yolk, season to taste with sea salt, sprinkle with a little cold water, then bake for 10 minutes. Reduce oven to 190C, place pie dish in oven and bake pastry and pie until pastry is golden and cooked through and pie mixture is hot (15-20 minutes). Remove baking paper from pie dish, top with pastry and serve hot with a green salad.
Note We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If it's unavailable, substitute another good-quality butter puff pastry.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2009 Seresin Leah Pinot Noir, Marlborough, New Zealand

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×