Fish Pie with Cheese Pastry Crust

Sauté shallots, simmer with stock and cream, then bake fish and mushrooms under a mustard and cheese layered pastry crust.

Fish Seafood Main Course Pastry

Estimated Nutrition

Calories

746.2

kcal / serving

2984.8 kcal total

Carbs

26.2g

per serving

104.6 g total

Fat

51.1g

per serving

204.2 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Puff Pastry

ready-to-roll

CondimentsSauces

tbsp

Grain Mustard

Dairy

110

Double Cream

slice

Emmental Cheese

piece

Egg

beaten, for glazing

Liquids

110

Fish Stock

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Chive

chopped

OilsFats

dash

Olive Oil

for sautéing

Seafood

700

Fish

cut into chunks; salmon, cod, haddock or mixture

Vegetables

piece

Shallot

peeled and chopped

110

Mushroom

sliced

Method

Bake the pie for 25 to 30 minutes.

Preheat the oven to 200°C.

Sauté the shallots in olive oil, add fish stock and cream, then boil and season.

Roll the pastry out to double the size of your ovenproof dish.

Arrange fish, mushrooms, and chives in the dish and cover with sauce.

Spread mustard and cheese over half the pastry and fold the other half over.

Place the pastry on the pie, crimp the edges, and brush with egg wash.