Rick Fish Pie Recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s fish pie recipe

SERVES 6

• 200g finely chopped onion
• 60g butter
• 30g parmesan cheese, grated
• 50ml thickened cream (double)
• Juice of ½ lemon
• Salt, to taste
• 500g skinless fish fillet (we used salmon and blue eye trevalla)* see note
• 8 green prawns, peeled, deveined, halved
• 6 scallops, roe removed, halved
• 6 cooked mussels
• 50g plain flour, to dust seafood
• 30ml vegetable oil
• 10g butter
• 100g button mushrooms, thinly sliced
• 1tsp Dijon mustard
• 1tsp truffle oil
• Green salad & minted peas, optional to serve
• Warmed crusty bread and salted butter, optional, to serve

For the crust

• 150g Japanese panko breadcrumbs or fresh breadcrumbs dried out for 10 minutes in a hot oven
• 80g melted butter

For the velouté

• 600ml fish stock
• 300ml milk
• 50g butter
• 50g plain flour
• 2 bay leaves, 1 crushed clove, 1 pinch freshly grated nutmeg

How to make Rick’s fish pie recipe

1. To make the velouté: Melt the butter in a saucepan, add the flour and cook for about 2 minutes without colouring, stirring constantly. When it starts to smell nutty, add a third of the stock and milk, and keep stirring until it thickens and is completely smooth. Add another third and stir as before, then add the final third and when smooth, add the bay leaves, clove, and nutmeg, leave to simmer gently for about half an hour or until thickened. 
2. To make the pie: Preheat the oven to 180C (160’C fan). Slow-cook the onion in the butter in a frypan for 10 minutes.
3. Pour the velouté through a sieve into the sauteed onions and add the parmesan cheese, cream, and lemon juice, add a little salt if necessary.
4. Cut the fish fillet into bite-size pieces, 3-4 cm long. Season with a little salt and turn over in the flour. Fry for 2-3 minutes in a frying pan over medium heat using the vegetable oil and butter. Add remaining seafood and toss to coat. Remove from heat.
5. Transfer the seafood to your approx. 1.5l rectangular pie dish (26cm x 20cm).
6. Fry the mushrooms in the same pan adding a little salt; stir in the mustard and add to the pie dish. Drizzle the truffle oil over.
7. Pour the velouté sauce and onion mixture over the fish. Mix the breadcrumbs with the melted butter, spread over the top. Bake for 10-12 minutes or until crumbs are golden.

Note: you will need about 800g fresh seafood for this pie. It can be a mixture of fish fillets and crustaceans.

Happy cooking