Description
This Fish and Seafood Pie to Share is a comforting and elegant dish combining tender mixed seafood in a rich velouté sauce, topped with creamy mashed potatoes and a golden, crispy parmesan breadcrumb crust. Perfect for sharing, this classic British-style pie features cod, sea bream, mussels, and shrimp, enhanced with dill and a touch of Dijon mustard, baked to perfection for a satisfying meal.
Ingredients
Scale
Seafood and Seasoning
- 1 kg mixed seafood (boneless cod and sea bream, mussels, whole shrimps), cut into big chunks with skin removed
- 50 g dill, finely chopped
- Sea salt, to taste
- Ground black pepper, to taste
Mashed Potato Topping
- 1.2 kg potatoes
- 2 egg yolks
- 100 ml double cream
Velouté Sauce
- 100 g butter
- 200 g plain flour
- 1 l fish stock
- 300 ml double cream
- Dijon mustard, to taste (optional)
Crispy Topping
- 25 g butter
- 35 g panko bread crumbs
- 35 g parmesan cheese, grated
Instructions
- Season Seafood: Season all the mixed seafood with salt, ground black pepper, and finely chopped dill. Mix well to coat evenly and set aside in a colander to drain excess water for 1 hour.
- Prepare Mashed Potatoes: Steam the potatoes until tender when pierced with a fork. Remove and mash while still hot. Whip in the egg yolks and 100 ml of double cream into the mashed potato until smooth. Season to taste with salt and pepper if needed.
- Make Velouté Sauce: Melt 100 g butter in a pan, then stir in the plain flour to create a roux. Set aside. Bring the fish stock to a boil, add 300 ml double cream and Dijon mustard if using, then reduce the mixture by half. Gradually whisk in the butter and flour roux. Cook over low heat for at least 15 minutes, stirring continuously until the raw flour taste disappears. Add a little water if the sauce becomes too thick.
- Prepare Crispy Topping: In a pan, melt 25 g butter and add the panko breadcrumbs. Sauté until the breadcrumbs turn golden brown and crispy. Remove from heat and set aside.
- Assemble the Pie: In a baking dish, layer the seasoned seafood gently mixed with the velouté sauce, adding the sauce gradually to avoid a watery mixture. Evenly spread the whipped mashed potato over the seafood and sauce layer.
- Add Toppings and Bake: Sprinkle the sautéed breadcrumb mixture over the mashed potato, then add a generous layer of grated parmesan cheese on top. Bake in an oven preheated to 190°C (375°F) for 20 to 25 minutes until the top is crisp and golden brown.
Notes
- Drain the seafood well to prevent excess water from making the pie soggy.
- Using a mix of seafood like cod, sea bream, mussels, and shrimp adds great texture and flavor.
- You can omit the Dijon mustard if you prefer a milder sauce.
- Serve the pie hot with a side of steamed green vegetables or a light salad.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven to retain crispiness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, seafood pie, baked seafood, British seafood dish, creamy seafood pie, comfort food
