Classic Fish Pie
I hope my loyal subjects are not getting tired of me banging on about the brilliant versatility of a Combi Steam oven (aka Convection Steam or Combination Steam oven) yet because I am about to do it all over again. Another recipe is about to be unveiled which highlights just how wonderful these appliances are and how brilliant it is to have one in your kitchen. So grab a cuppa and settle in for another chat with the CSQ!
A Fish Pie is no doubt a British classic. A quick bit of fact checking, using the head of royal research, Google, revealed 6 different versions of this dish, just in the Jamie Oliver archives. It’s also a lovely comfort food. My version has been freshened up a little with some light and bright herbs and zingy lemon zest, so my loyal ones can quite happily enjoy it all year round. In the cooler months serve it with some lovely steamed green veggies (yes you can do those in your Combi Steam too - find out more here!) and at warmer times go for a lovely green leafy salad. There is also a little note on transforming it into cute little individual serves which would turn it into dinner party fare in a flash!
We use the cooktop in this recipe to sauté our veggies first and then create the sauce for the seafood and sometimes it is nice to do a little bit more of the hands on cooking.
I created this recipe not only because I knew it would lend itself brilliantly to a Combi Steam adaptation, but also because I don’t think many of us are enjoying as much seafood and fish as we could. It’s so yummy, good for us nutritionally and is very easy to get right when you do it this way. When you are cooking with seafood always try to use locally sourced (as close as possible to where you are) and sustainably produced wherever possible. Vary up your everyday menus and start trying some new things Combi Steamers - you’ll be happy you did! So get some fish in your dish and serve this at your family’s royal dining table quick sticks.
Serves 4-6
Ingredients:
o 1kg floury potatoes (for mashing)
o 1 brown onion (diced finely)
o 2 sticks celery (diced finely)
o 1 medium carrot (diced finely)
o 2 tbs olive oil
o ½ cup plain flour
o 1 tsp vegetable stock powder
o 500ml milk (or non dairy substitute)
o 1 heaped tbs Dijon mustard
o 200g raw prawn meat
o approx. 200g firm white fish fillets (chopped into 3cm chunks)
o 180g pkt hot smoked salmon fillets (skin removed and broken into chunks)
o zest of 1 lemon
o 2 tbs fresh chives (finely sliced)
o 2 tbs dill leaves (rougly chopped)
o ½ cup frozen peas
o sea salt flakes & black pepper
Method:
Peel and chop the potatoes into 3cm chunks. Place the potatoes on your perforated Steamer tray and add to your CombiSteam. Select Steam at 100°C (100%) and cook for 20-25 minutes or until potatoes are very tender.
Meanwhile heat a large frying pan over medium high heat. When hot, add ½ the olive oil with the onion, celery and carrot. Add a pinch of salt flake and black pepper. Cook, stirring until nice and soft but not browned (around 5 minutes).
Stir in the flour and stock powder, mixing it all through the veggies. Cook, stirring for 1 minute.
Pour in the milk and add the mustard. Stir continuously until it starts to thicken.
Add the prawns and white fish and continue to stir gently. As soon as the sauce is thick turn off the heat and remove the pan from the cooktop. Gently stir through the salmon pieces, lemon zest, dill and peas. Pour the mixture into an oven proof baking dish.*
Place the steamed potatoes into a bowl and use a potato masher to mash the potatoes. Add 1/2 tsp salt flakes and a pinch of pepper. (If you like you can mix in a knob of butter - the Queen always does!)
Using a wooden spoon mix the chives into the potatoes. Taste and add more salt or pepper if you like.
Using an old fashioned ice-cream scoop*, add scoops of the mashed potato gently on top of the fish mixture, starting from the outside edge and working around and then in to the centre.
Drizzle the other half of the olive oil on top of the potatoes.
Select Hot Air+Steaming/Combination Function and set the termperature to 200°C (set Steam at 30% if variable). Cook the pie in your CombiSteam for 20 minutes or until potatoes are slightly golden and sauce is bubbling.
Remove and set aside for 10 minutes before serving.
Royal Kitchen Notes:
Your seafood will not be cooked through here but don’t worry it will continue to cook in the oven.
If you don’t have an ice-cream scoop just spread the potatoes over the top of the filling leaving some nice peaks and troughs for browning and texture. Don’t make the top smooth!
For a slightly more refined presentation divide the filling into 4-6 single serve oven proof ramekins and add a scoop of potato to the top of each. Bake individually for 10-15 minutes and serve on a side plate or saucer.
Feel free to make the pie up to the end of Step 8 ahead of time, cover and refrigerate overnight and then finish from Step 9 when ready to enjoy.
This is definitely a nod to British cuisine but with a little fresh Aussie CSQ twist. I hope you enjoy it soon. Love to see any pics and comments about it on the Socials too - it always makes me smile. (Facebook & Instagram)
Thanks for sharing a few minutes in my kitchen loyal ones,
Happy CombiSteaming!
Yours in the kitchen.
The CSQ x