Many years ago I was lucky enough to dine at the Oxo Tower for an office party and I decided before I went that I’d order something different for a change. When I looked at the menu, the fish pie jumped out at me because it sounded delicious. It was rich and unlike any other fish pie I’d seen on a menu. With the inclusion of bacon and eggs, this was the fish pie of dreams. This recipe is my attempt to recreate it, but in a simpler, healthier way. Best of all, it took 20 minutes to prepare and 20 minutes in the oven, which gave me plenty of time to clear up!
Ingredients for 4 servings
|200g||peeled raw king prawns|
|6||streaky bacon rashers|
|600ml||semi skimmed milk|
|2||bay leaves, dried|
|spray olive oil|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 200°C fan/400°F.
- Boil the eggs to your liking. I prefer mine to be soft boiled, so I added large eggs to a pan of boiling water and left the eggs to simmer for only 5 minutes.
- After the cooking time has elapsed, leave the eggs to cool in cold water while you prepare the remainder of the dish.
- Take a large frying pan and put it onto the heat.
- When hot, dry fry the streaky bacon and set it aside.
- In this same pan, pour in all of the milk and add the bay leaves and whole peppercorns.
- When the milk is almost at boiling point add all of the mixed seafood and prawns to poach in the milk.
- Turn the heat down and place the lid on, being careful not to let the milk boil over.
- After a few minutes, the fish will be cooked and using a slotted spoon remove the fish from the milk and arrange it in the bottom of your oven proof dish.
- Squeeze out any excess water from the defrosted spinach and arrange it around the poached fish.
- Carefully peel the eggs and add these to the ovenproof dish along with the cooked bacon.
- Put the pan of milk you used to poach the fish back onto the heat and let it reheat but not boil.
- Add the cornflour to a small bowl and add 2-3 tablespoons of water, basically enough to dissolve the cornflour to pouring consistency.
- Slowly pour this into the pan of warm milk while stirring, and keep stirring until your sauce is lovely and thick. This should only take a minute or two.
- When you’re happy with the thickness of the sauce, remove the pan from the heat, take out the bay leaves and pour the sauce over the pie contents.
- Arrange the filo over the pie by scrunching it into balls before arranging.
- When the pie has been covered with the filo, give it a few sprays with the olive oil, 3-4 sprays should be enough and pop it into the oven.
- Bake the pie until the filo is golden brown, this took me approximately 20 minutes.
- I made my own seafood mix which included cod, smoked haddock and basa fillets, but feel free to use a ready made seafood mix.
- Because I used smoked haddock and smoked streaky bacon, the pie contents and the sauce didn’t need any extra seasoning, but feel free to adjust the seasoning to taste.
- If you don’t have frozen spinach, frozen peas would work just as well.