| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 688 | 38g | 17g | 47g |
| sugars | fibre | protein | salt |
| 6g | 5g | 38g | 1.12g |
Why I Love British Fisherman’s Pastry Pie
I’ve always had a penchant for hearty, comfort foods and, occasionally, infusing a touch of the exotic into my traditionally Southern fare. It is this love for combining the familiar with the unfamiliar that led me to the wonderful creation of the Fisherman’s Pastry Pie. The first time I tasted it, I was immediately smitten by its unique blend of creamy, savory filing encased in light, flaky pastry. Yet, with its use of fresh seafood, it manages to pay a wonderful homage to my coastal roots.
A bite of Comfort and Elegance
One wouldn’t usually associate a dish as simple yet comforting as pie with gourmet cooking. In reality, however, this recipe brings together the best of both gourmet and home-style cooking. This culinary gem, it reminds me of my classic chicken pot pie but with a delightful aquatic twist. Inspired by the likes of the renowned British chef, Gordon Ramsay, a remarkable chef who skillfully combines tradition with a dash of novelty, the Fisherman’s Pastry Pie boasts of comfort, elegance and heartiness in each bite.
Paired to Perfection
While the Fisherman’s Pastry Pie is delectable on its own, it also makes an excellent companion to an array of dishes. I particularly love serving it alongside a crisp, green salad for a balanced meal. The pie’s rich, creamy flavors contrast wonderfully well with the fresh crunch of a salad, making it a perfect meal for any gathering. Alternatively, it pairs nicely with Jamie Oliver’s best roast potatoes. The combination of tender fish, creamy sauce, and crispy, buttery potatoes is simply irresistible.
Pastry pies have long been a staple in British cuisine, and there’s something comforting about the golden-brown crust giving way to a warm, hearty filling. As I bite into the Fisherman’s Pastry Pie, I get a taste of Britain in my Southern kitchen, a meandering journey across miles and memories. So, you see, it’s not just the ingredients that make me love this recipe, it’s the homely warmth it exudes, the cultural exchange it signifies and the sheer joy that comes from preparing something that’s appreciated by everyone at the table.
What You’ll Need
- 2 lbs white fish fillets
- 1 packet of puff pastry
- 1/2 cup of unsalted butter
- 2 large onions, finely chopped
- 3 large carrots, diced
- 2 celery stalks, diced
- 2 cups of whole milk
- 1 cup of all-purpose flour
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 4 cloves of garlic, minced
- 1/2 cup of chopped fresh parsley
- 2 sprigs of fresh thyme, leaves only
- 1 egg (for egg wash)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Rinse the fish fillets under cold water, pat dry, then set aside.
Step Two
In a large skillet over medium heat, melt the butter. Add the finely chopped onions, diced carrots, and diced celery. Saute the vegetables until they are soft, which should take about five to seven minutes.
Step Three
Stir in the minced garlic, salt, and black pepper. Cook for an additional 1-2 minutes, until the garlic is fragrant.
Step Four
Slowly sprinkle the flour over the vegetable mixture, stirring continuously until the flour is fully incorporated. Cook for 2-3 minutes to remove the raw flavor of the flour.
Step Five
Gradually stir in the whole milk. Bring this mixture to a simmer, and continue to stir until the sauce is thickened, for about 5 minutes.
Step Six
Add the white fish fillets to the skillet. Sprinkle in the fresh thyme leaves and half of the chopped fresh parsley. Cover the skillet and let the fish poach in the sauce for about 10 minutes, or until it is flaky and cooked through.
Step Seven
While the fish is poaching, rollout the puff pastry on a lightly floured surface. The pastry should be large enough to cover the skillet. Beat the egg with a splash of water to create an egg wash.
Step Eight
Remove the skillet from the heat. Layer the rolled puff pastry over the skillet, pressing it around the edges to seal. Cut a few small slits in the top of the pastry to act as vents. Brush the entire surface of the pastry with the egg wash.
Step Nine
Bake the Fisherman’s Pastry Pie in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and puffed.
Step Ten
Allow the pie to cool for a few minutes before garnishing with the remaining fresh parsley. Then, serve warm. Enjoy your delicious Fisherman’s Pastry Pie!
