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Luxury Fish Pie Serves 4

  • Ingredients:

  • 455g (1lb) monkfish fillets, defrosted, skinned and cubed
  • 115g (4oz) mussel meat
  • 55g (2oz) queen scallops, defrosted
  • 115g (4oz) cooked tiger prawns, defrosted
  • 55g (2oz) butter
  • 55g (2oz) plain flour
  • 150ml (5 fl oz) dry white wine
  • 425ml (15 fl oz) stock
  • bay leaf
  • salt and freshly milled black pepper
  • 2 15ml spoon (2 tbsp) soured cream
  • 1 15ml spoon (1 tbsp) fresh chopped parsley
  • 1 15ml spoon (1 tbsp) fresh chopped dill rosti
  • 900g (2 lbs) potatoes, par-boiled and grated
  • 2 carrots, peeled and par-boiled
  • 30g (1oz) butter, melted
  • 55g (2oz) strong cheddar cheese, grated
  • lemon and parsley, to garnish


  1. Preheat the oven to 220°C/425°F, Gas Mark 7
  2. In a small pan heat the butter, add the flour stirring continuously.  Meanwhile heat the wine, stock, bay leaf and seasoning.  Add slowly to the flour mixture, stirring continuously. 
  3. Add the fish, shellfish, soured cream and herbs.  Pour into a 1.2 litre (2 pint) pie dish.
  4. Mix together the potato, carrot, butter and cheese; place on top of the fish sauce. Bake for 30-35 minutes until golden brown.
  5. Garnish and serve with vegetables and fresh bread.
Recipe kindly donated by The Seafish Industry