This week’s Lent Fish Friday takes us to the British Isles with an updated version of the British staple, a puff pasty fishy pie.
This fishy pie in puff pastry is a change-up from the traditional fish pie which is made with cod, salmon and prawns in a creamy white wine sauce and topped with potato mash. This cheeky fish dish version is simple to make and stylish to serve. The fishy pie is filled with a delicious cheesy, leeky cod filling. Accompany the rich puff pastry dish with a simply salad. Set the table with a casual nautical colour theme.
A suggested wine paring would be a dry white wine, You want to avoid fruity peachy, pineapple flavour served with this fish dish. A Chenin Blanc minerality would compliment the rich and cheesy pie.
HOW TO MAKE
2 lbs cod, skinned
3.5 oz of basmati rice
1 tbsp of sunflower oil
7 oz of water
½ oz of butter
3 leeks, chopped
1 garlic clove, peeled and crushed
8 oz of button mushrooms, sliced
½ oz of dill, chopped
6 oz of greek yogurt
1 lb of puff pastry or 9×12 sheet
1 egg, beaten
Preheat the oven to 350°
Place a saucepan over a medium heat. Heat the sunflower oil, then gently fry the basmati rice until translucent, then add the water
Bring to boil, turn down the heat and leave to gently simmer for 10 minutes. Cover the saucepan, remove from the heat and leave to stand for 15 minutes
In a separate pan, melt the butter. Add the leeks and garlic and cook over a medium heat
until soft but not coloured.
Add the mushrooms and stir. Once the mushrooms begin to release their liquid,
place the cod on top of the mushrooms and leeks.
Cover the pan, lower the heat and steam for 10 minutes
Carefully remove the cod from the pan and set aside
Remove the pan from the heat. Stir the rice into the leek and mushrooms.
Add the chopped dill and sour cream
Flake the cod into the mixture and stir gently to combine
Roll out the pastry as thin as possible and cut into 12 equally sized fish shapes.
Set aside on a baking tray lined with parchment paper
Spoon some of the mixture onto 6 of the pastry bases, leaving a 1 inch gap at the edges.
Top each open pie with another fish-shaped layer of pastry.
Crimp the edges and egg wash the pastry. Bake in the oven for 15-20 minutes until golden brown.
Entertaining Thoughts for Your Friday evenings xoxo