Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Froize fish pie – by Alistair Shaw

11 September 2006
Froize fish pie – by Alistair Shaw

!
Froize fish pie
INGREDIENTS (serves eight) 500g rich shortcrust pastry (made with 50:50 lard and margarine, plus an egg to make it very short) 300g cod 300g plaice 300g haddock 300g halibut, turbot or brill 300g salmon 175g peeled shell-on prawns Salt and pepper Bouquet garni For the velouté (for eight pies) 3 shallots 1tbs unsalted butter ½ bottle of white wine ½ bottle of Noilly Prat 500ml fish stock 500ml double cream For the garnish 225g steamed mussel meat 8 steamed clams Chopped chives and chervil ### METHOD Sweat the shallots in unsalted butter until soft. Deglaze with white wine. Boil the wine stock and Noilly Prat until reduced by two-thirds. Add the fish stock and reduce by two-thirds. Add the double cream and reduce to a light-coating consistency. Season with salt and pepper. Reserve. Roll out the pastry to 3mm thickness. Cut out eight crescents and reserve until the pie order comes in. Layer individual portions of fish on a plate with the salmon on top, season between layers. Place bouquet garni on top. Steam until cooked (for about seven or eight minutes) and drain off any moisture from the plate. Add the sauce, place a pastry crescent on top and garnish with chopped chervil, chopped chives, chopped chives, mussels and clams. Alistair Shaw Photo © Sam Bailey
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!