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Hook head fisherman’s pie
Whenever I put this on the menu they walk out the door.
I normally use a mixture of fish, but you could use just one variety. Serve it with a fresh green salad scattered with a handful of edible flower for simplicity.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 1 egg
- 40 g/1 1/2 oz butter
- 50 g/2 oz cornflakes, lightly crushed
- 25 g/1 oz fresh white breadcrumbs
- 2 tbsp chopped fresh mixed herbs (such as basil and flat-leaf parsley)
- 50 g/2 oz smoked salmon, cut into small pieces
- 6 spring onions, finely chopped
- 120 ml/4 fl oz white wine
- 450 ml/3/4 pint tarragon-scented fish stock (page 00)
- 225 g/8 oz firm fish fillets, skinned, boned and cut into bite-sized chunks (such as cod, haddock, salmon and sea bass)
- 75 g/3 oz raw peeled Dublin Bay or tiger prawns
- 75 g/3 oz mussels, scrubbed
- 175 ml/6 fl oz cream
- 1 tbsp chopped fresh flat-leaf parsley
- salt and freshly ground black pepper
- lightly dressed green salad, to serve
Hook head fisherman’s pie
Place the egg in a small pan and just cover with water, then cook for 10 minutes until hard-boiled. Drain and rinse under cold running water, then remove the shell and finely chop. Melt 15 g/1/2 oz of the butter in a pan and remove from the heat. Stir in the chopped hard-boiled egg with the cornflakes, breadcrumbs and mixed herbs. Season to taste and set aside until needed.
Melt the remaining 25 g/1 oz of the butter in a pan and add the smoked salmon and spring onions. Sauté for 2-3 minutes without colouring. Pour in the wine and reduce by half, then add the stock and bring to a simmer.
Tip the fish and shellfish into the simmering stock and then stir in the cream and parsley. Cover and simmer gently for 2-3 minutes until the fish is cooked through and all of the mussels have opened; discard any that do not.
Transfer into four individual ovenproof dishes and scatter the reserved breadcrumb mixture on top. Place under the grill for 5 minutes or until bubbling and lightly golden.
To Serve
Bring the individual fish pies straight to the table with a separate bowl of salad and allow everyone to help themselves.