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Fish Pie with Horseradish
Fish Pie with Horseradish Cream Sauce
When we want comfort food, this fish pie delivers it all. Made with a traditional creamy béchamel sauce, with a hint of horseradish. We've topped ours with flaky layers of golden puff pastry, making it the perfect addition to your Easter table.
Equipment
- You will need a large casserole/baking dish approximately 33 x 24 cm
Ingredients
White Sauce (béchamel) with Horseradish Cream
- 30g French cultured butter
- 1.5 tbsp plain flour
- 300ml single cream
- 500ml Aneto Fish Broth
- 1 clove garlic
- 1/2 jar Tracklements Horseradish Cream to taste
Pie
- 2 medium fillets raw salmon cut into 1-2cm cubes
- 2 medium fillets smoked cod cut into 1-2cm cubes
- 10 raw green prawn meat removed from shells, de-veined and chopped
- 1 cup fennel diced
- 1 cup carrot diced
- 1/2 cup frozen green peas
- 1 tsp sea salt
- 2 sheets puff pastry
- 30g melted butter to brush the pie
Instructions
White Sauce (béchamel) with Horseradish Cream
- Melt butter in a medium saucepan over a gentle heat. Add flour to the pan and stir to form a roux.
- Add the garlic clove and cream to the pan, stir again before adding the fish stock.
- Continue to stir the sauce over a gentle heat, mixing well to remove any lumps. Simmer until the sauce has thickened, the ideal consistency is when the sauce coats the back of a spoon evenly.
- Remove saucepan from heat (discard the garlic clove at this stage) and allow sauce to cool slightly.
- Once sauce has cooled, stir in the horseradish cream - we used just over half a jar, adjust to your own taste.
Pie
- (Preheat oven to 200C)
- Add chopped fish & vegetables to the base of the casserole/baking dish, season with sea salt and mix until combined.
- Pour white sauce over the seafood/vegetable filling, stirring gently to incorporate all the ingredients evenly.
- Top the dish with two sheets of puff pastry, overlapping in the centre and discard any excess at the edges.
- Decorate your pastry - we like to use a sharp knife to score the top of ours. Brush the top with the melted butter before baking.
- Bake pie in the oven at 200C for the first 25 mins, or until the top of the pastry is golden brown.
- Reduce heat and continue to cook at 190C for 20mins. At this point the pastry should be golden brown with seafood that is opaque and well cooked through (please adjust cooking time if required, based on your oven.)
- Remove dish from the oven and serve immediately with extra horseradish cream on the side. (Recommended sides are mashed potato, green salad and crusty bread.)
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