This fish pie recipe is filling and can be served on its own as it contains rice.
The recipe is a little different from other fish pie recipes and is fabulous to make and eat. Further, it tastes as good as it looks.
This fish pie can be made more interesting, if you decorate with garnishing.
- Knob of butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 150 g chestnut mushrooms, chopped
- 1 tsp ground turmeric
- 100 g freshly cooked basmati rice
- Bunch of fresh dill, chopped
- Bunch of fresh parsley, chopped
- 1 tbsp capers, rinsed and chopped
- Zest of 1 lemon
- 2 large eggs, hard-boiled and chopped
- 1 large egg, beaten for glazing
- Plain flour, for dusting
- 2 (500 g) packs of fresh puff pastry
- 800 g piece salmon tail fillet
In a frying pan, pour the olive oil and butter and sauté the onions for 5-6 minutes over low heat. Add the mushrooms and cook for another 5-8 minutes. Add turmeric and stir for 1 minute. Now, add the rice, herbs, capers, zest and chopped eggs. Season the mixture and allow it to cool.
Preheat the oven to 200 C. While the oven is heating, roll out a piece of pastry in a rectangle shape. The pastry should be thick as a coin. Place the pastry on a baking sheet. Place the salmon on top of the pastry. Season the fish and layer with rice. Now, brush the sides of the pastry with the beaten egg.
Take the remaining pastry and roll it out as before. The pastry should be rolled out in such a way that when placed over the salmon, it covers the salmon properly. Once the pastry is placed on top, trim the sides and seal the pastry. Put the fish pie to bake in the oven for 35-40 minutes. Serve hot. You can also freeze this fish pie recipe for later use. The fish pie can be frozen for 3 months. To freeze the fish pie, wrap with cling film and baking sheet. To cook a frozen fish pie, defreeze it and bake for about 1 hour.