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Lattice-topped fish pie


Serves: 4-6
timePrep time: 30 mins
timeTotal time:
Lattice-topped fish pie
Recipe photograph by Clare Winfield

Lattice-topped fish pie


Serves: 4-6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
494Kcal
Fat
31gr
Saturates
15gr
Carbs
21gr
Sugars
3gr
Fibre
1gr
Protein
28gr
Salt
1.1gr

Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes
Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes

Ingredients

  • 100g soft butter
  • 2 leeks, split lengthways, rinsed and thinly sliced
  • 400ml fish, chicken or vegetable stock
  • 200ml milk
  • 40g plain flour, plus extra for dusting
  • finely grated zest of 1 lemon
  • freshly grated nutmeg, to taste
  • 2 tbsp chopped flat-leaf parsley leaves
  • 1 tbsp chopped tarragon
  • 240g skinless and boneless salmon fillet, cut into 4cm chunks
  • 250g boneless, skinless smoked haddock, cut into 4cm chunks
  • 225g raw large prawns, defrosted and peeled
  • 250g all-butter puff pastry, defrosted if frozen
  • 1 egg yolk

Step by step

Get ahead
Make up to the end of step 5 up to 6 hours ahead
  1. Rub the insides of a 1.5-litre pie dish (with a lip) with a knob of the butter (about 10g); set aside.
  2. Melt 50g of the remaining butter in a frying pan over a low heat. Add the leeks and a pinch of salt and fry gently, stirring occasionally, for 5-10 minutes until softened but not coloured. Tip the leeks into the bottom of the pie dish.
  3. Mix the stock and the milk together in a pan and bring to the boil. In a separate pan, melt the remaining 40g butter. Add the flour and cook, stirring, for 2-3 minutes. Slowly add the hot stock and milk, whisking until thick. Add the lemon zest and nutmeg. Season; leave to cool, then stir in the parsley and tarragon.
  4. Scatter the fish over the leeks in the pie dish; top with the prawns. Pour the cooled sauce over the top. Chill for 1 hour.
  5. Roll out the puff pastry on a lightly floured surface into a 28 x 20cm rectangle that's 5mm thick. Cut it into strips the same length as the pie dish, each about 1.5cm wide. On a large lightly greased baking sheet, arrange evenly spaced strips of puff pastry in one direction. Next, interweave more strips in the opposite direction, going under and over to create a lattice. Chill for 1 hour until firm.
  6. When you're ready to bake, preheat the oven to 200°C, fan 180°C, gas 6, and place the pie on a baking sheet. Brush the rim of the pie dish with the beaten egg and, in one swift motion, slide the lattice on to the pie; press to seal. Brush the pastry strips with the remaining beaten egg. Bake for 45-55 minutes until the pastry is golden. Serve with peas or salad.

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