Seafood and Tenderstem Pie

This creamy, comforting seafood pie is wonderfully versatile, as it’s simple enough to serve as a family supper or Sunday lunch, yet impressive enough to serve as a dinner party main course.

Other fish such as cod, haddock (smoked or unsmoked) or other white fish can be used in addition too or instead of the salmon. You could even add some smoked salmon to the filling.

Serves 6

Preparation time: 10-15 minutes

Cooking time: up to 45 minutes

You’ll need:

For the filling:

40g butter

1 medium onion, chopped

1 bayleaf

40g flour

150ml white wine

300ml semi skimmed milk

200g Tenderstem broccoli

500g skinless salmon fillet cut into approx. 3cm cubes

200g raw, peeled tiger prawns

3 eggs, hard boiled and chopped

1 tbsp chopped dill or parsley

For the mashed potato topping:

900g potatoes

4 tbsp semi skimmed milk

10g butter

25g cheddar, grated

What to do:

Pre-heat the oven to 200°c, 180°c for a fan oven or gas mark 6

Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Cut the Tenderstem into bite-size pieces and stir into the sauce. Bring to a simmer and cook for about 5 minutes.

Stir in the salmon and prawns, then return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill or parsley, salt and pepper. Spoon into a large ovenproof dish and keep to one side.

To make the topping, boil the potatoes in lightly salted water until tender.

Drain well and then mash with the milk and butter.

Spread the mash over the pie filling. Sit on a baking tray and scatter the cheese over the top. Place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

If you are making the pie in advance and storing in the fridge, allow a further 10 minutes cooking time.


Recipe by:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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