Rick Stein's Fish & Shellfish
Suitable fish: blue cod, blue-eye trevalla, cod, monkfish, hake, pollack, snapper Suitable seafood: crab, lobster, peeled prawns, scallops
A seafood velouté with a crisp breadcrumb topping flavoured with a hint of truffle oil. I fry the fish first so that it doesn’t thin the creamy sauce in the pie as it cooks.
You Will Need
Preheat the oven to 180°C/gas 4. Slow-cook the onion in the butter in a saucepan for 10 minutes.
Make the velouté as on page 311 but adding the bay leaves, clove and nutmeg. Pour the velouté through a sieve into the sautéed onions and add the Parmesan cheese, double cream
and lemon juice, and a little salt if necessary.
Cut the fish fillet into bite-size pieces, 3–4cm long. Season with a little salt and turn over in the flour. Fry for 2–3 minutes in a frying pan over a medium heat using the vegetable oil and butter.
Remove the fish to your pie dish. Fry the mushrooms in the same pan adding a little salt; stir in the mustard and add to the pie dish.
Now add the shellfish or crustaceans to the pie dish. They can be raw or cooked, but if raw scallops or prawns are large, slice them in half. Drizzle the truffle oil over.
Pour the sauce over the fish. Mix the breadcrumbs with the melted butter, and spread over the top. Bake for 20 minutes.