Luxury fish pie

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6

By Matt Tebbutt

For the filling

  • 500ml/18fl oz fish stock
  • 150ml/5fl oz vermouth
  • pinch saffron
  • 1 leek, sliced
  • 1 fennel bulb, sliced
  • 12 raw langoustines
  • 300g/10½oz fillet of unsliced smoked salmon, diced
  • 300g/10½oz haddock fillet, diced
  • 1 monkfish fillet, diced
  • 5 king scallops, cleaned, roe removed
  • 6 quail’s eggs
  • 40g/1½oz unsalted butter
  • 40g/1½oz plain flour
  • 200ml/7fl oz Prosecco
  • 100ml/3½fl oz double cream
  • bunch fresh chives, snipped
  • 1 x 375g packet readymade shortcrust pastry
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper
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