Fish Pie – My Luxury Seafood Pie with Scallops and Prawns. All week I have been posting pictures of pies on social media for British Pie Week. And I wanted to finish with a bit of a show-stopper. Scallops, king prawns, salmon, and cod all in a delicious shellfish sauce topped with Parmesan mash. This really is an indulgent, rich dish. Fish pie is sometimes known as ‘Fisherman’s Pie’ because of its similarity to a Shepherd’s pie.
What to Drink? Fish Pie pairs extremely well with wines made from the Chardonnay grape. Lightly oaked Californian Chardonnay, crisp, dry, French whites like Chablis or even a nice glass of Champagne.
A bit of Fish Pie History
Fish pies have a long history of being served to royalty. King Henry I was presented with a lamprey pie at Christmas time. Indeed, he was so fond of this fish he was said to have died from eating a surfeit of lampreys. The tradition of not eating meat during Lent saw the people of Great Yarmouth send Henry two dozen pies containing over one hundred herrings. Clearly the man like fish in pastry. The tradition of a royal fish pie continued right though to an eel and carp pie baked for Queen Victoria. I think I will stick with my recipe.
Some more great Scallop and Prawn Dishes
As I live surrounded by the sea, I am very conscious of using sustainably sourced fish and seafood. When you buy your Scallops they should be diver caught, and fish caught from sustainable stocks. I would encourage you to check with your Fishmonger that he only buys fish that is certified by the Marine Conservation Society meeting their strict guidelines. The Marine Conservation Society’s aims to lead political, cultural, and social change for healthy seas and coasts that support abundant marine wildlife, sustainable livelihoods and enjoyment for all.
My Luxury Seafood Pie with Scallops and Prawns.
- Large Pie Dish or Enamelled Tray
For the Pie Filling
- 200 gr fresh Cod Fillet cut into cubes
- 200 gr fresh Salmon Fillet cut into cubes
- 250 gr King Prawns peeled
- 250 gr/12oz scallops trimmed and cleaned
- 6 Gambas cooked and peeled but with head on
- 40 gr Butter
- A good splash of Olive Oil
- Sea salt and pepper
For the Sauce
- 400 ml Shellfish bisque
- A splash of Cognac
- 1 Organic lemon
- 1 tablespoon Dill finely chopped
For the Mash
- 1 kg Floury Potatoes peeled and cut in chunks
- 60 gr Salted Jersey Butter
- A generous pour of Jersey Cream
- 40 gr Mature Cheddar finely grated
- 40 gr Parmesan finely grated
- 2 free-range Egg yolks
- Sea salt and White pepper
- Place the potatoes into a medium pan cover with water and add half a teaspoon of salt. Cover with a tight-fitting lid, bring to a low boil, and cook for twenty minutes or until soft.
- Drain, allow to steam dry for a couple of minutes then mash with the butter and cream. Season to taste and add beat in egg yolks, Parmesan and Cheddar.
- Heat a large, heavy-bottomed frying pan until very hot, and quickly sear the scallops and for about twenty seconds on each side. Remove from the pan and set aside.
- Heat half of the butter and oil and quickly colour the prawns, set them aside with the scallops including any juices.
- Heat the remaining butter and oil and sear the fish on each side for a minute.
- Transfer the fish to a pie dish and add the scallops and prawns. Season well with salt and pepper.
- Mix the sauce ingredients thoroughly and pour over seafood.
- Carefully transfer the mash to a piping bag and pipe over the seafood. Using a small knife make a hole in the mash and put in the tail of the first Gamba. Repeat for the remaining Gambas.
- Store in fridge until you need to cook and serve. Preheat your oven to 375 F/ 190 C / Gas Mark 5.
- Place on the middle shelf and cook for thirty to thirty-five minutes until cooked through, and crispy and golden on top.