|
|
 Chunks of white fish and other seafood (scallops, prawns) with onions, mushrooms and tomato under a shortcrust topping, unlike the mashed-potato topping of the more usual Fish Pie. Known from J.Salmon.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk8 oz of white fish fillets skinned and cut into small chunks 8oz of scallops 8oz of cooked and peeled prawns 2oz butter 6 trimmed and sliced spring onions 4oz sliced mushrooms 1oz flour Half pint of fish stock Quarter pint of dry white wine 4 tomatoes skinned and cut into strips 1 tablespoon of chopped parsley 8oz shortcrust pastry Salt and pepper Pre-heat oven to 375f gas mark 5. Melt 1oz of butter in a pan and gently cook the onions and mushrooms for 3 to 4 minutes. Stir in the flour and cook for a further 2 or 3 minutes. Remove from heat and add the stock slowly stirring as you do so, then add the wine again stirring it in. Return to the heat and bring the mixture to the boil and simmer for 4 minutes. Remove from the heat and add the fish chunks, scallops, prawns, tomatoes and chopped parsley. Put the mixture into a shallow ovenproof dish. Melt the remaining butter. Cover with pastry and brush on the melted butter. Place this in the pre-heated oven and cook for 30 minutes or until top is golden. Serve hot with seasonal vegetables and boiled or mashed potato For other types of fish pie see: Carp Pie Eel Pie Fish Pie Lyme Bay Fish Pie Salmon Pie Smoked Fish Pie Suffolk Fish Pie  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |