Scallop Shell Fish Pie With Roasted Potato Salad
Fish pie might be classed as a little fancy... especially if it's served up to you in a scallop shell. So make it an occasion... treat friends and family on a Big Night In. Served with a brilliant twist on potato salad using roasted new potatoes and our delicious, yet idiot-proof, fish pie sauce this will wow any guests!
- 4 large (or 8 small) scallops
- 100 g cod
- 1/2 bulb of fennel
- 1 clove of garlic
- 1 lemon
- 100 g broad beans, shelled
- 1 bunch of fresh parsley
- 4 tbsp crème fraiche
- 1/2 tsp French mustard
- 1 sheet of ready rolled puff pastry
- 1 egg, beaten
- 400 g baby new potatoes
- 1 shot of olive oil
- 6 tbsp sour cream
- 2 tbsp capers
- 1/2 bulb of fennel
- 1 small bunch of fresh tarragon
- 1 bowl of baby spinach leaves
- 1 selection of vine tomatoes
- 1 lemon, wedged
Roast The Spuds
Preheat an oven to 200ºC.
Wash the new potatoes, drain and toss in salt, pepper and olive oil.
Roast them for 25 minutes in a baking tray in the oven until just cooked.
Then leave to cool down until they’re only just warm.
Make The Pie Filling
Cut the scallops and cod into small dice and add to a bowl.
Halve the bulb of fennel and chop a chunk of it into a really small dice, saving the rest of the fennel for the potato salad.
Peel and crush the garlic and chop the parsley, then mix both with the diced fennel, shelled broad beans, fish, lemon zest, crème fraîche and mustard.
Make The Pies
Spoon plenty of fish mixture into each cleaned scallop shell (or ramekin if you haven’t got shells).
Roll the puff pastry out and cut pieces that fit over the shells.
Brush the edges of the shells with beaten egg to help the pastry stick and lay the puff pastry over the top, sealing in all the edges.
Brush the top of the pastry with beaten egg and bake in the oven for 15 minutes until the pastry is golden and crisp.
Slice the remainder of the fennel as fine as possible.
Chop the tarragon for the potato salad and mix with the sliced fennel, capers, sour cream and a little of the juice from the lemon you zested into the pie filling.
Toss the roasted and cooled potatoes into the sour cream and transfer to a serving bowl.
Serve the hot fresh individual pies with the potato salad and plenty of freshly dressed baby spinach leaves and cherry tomatoes on the vine.
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