Crumble-topped fish pie with soft-boiled eggs
- May 2016
- Serves 6
- Hands-on time 65 min, oven time 45 min
Soft-boiled eggs make this fish pie recipe even more rich and luxurious whilst the oat topping gives it a crispy texture.
- 52.8g (28g saturated)
- 40.8g (4.3g sugars)
For the master filling
- 300g skinless and boneless sustainable cod loin, cut into 2cm chunks
- 100g rock salt or coarse salt
- Sunflower oil for frying
- 30g unsalted butter
- 1 onion, finely chopped
- 3 leeks, finely sliced
- 1 large garlic clove, crushed
- ½ tsp mustard powder
- 90g plain flour
- 150ml dry white wine
- 300ml fresh fish stock
- 220ml double cream
- Juice ½-1 lemon to taste
- 300g sustainable skinless and boneless smoked haddock, cut into 2cm chunks
- 150g sustainable raw peeled and deveined king prawns
- Medium bunch fresh flatleaf parsley, roughly chopped
For the topping
- ½ tsp cayenne pepper
- 6 medium free-range eggs
- 100g plain flour
- 100g melted unsalted butter
- 100g jumbo oats
- 60g parmesan
You’ll also need…
- 2 litre ovenproof pie dish or 6 x 350ml pie dishes
- Heat the oven to 200°C/180°C fan/gas 6. Put the cod in a non-metallic bowl, cover with the salt, then leave for 20 minutes (see Know-how). Thoroughly rinse the fish, then pat dry.
- Meanwhile, heat a glug of oil and the butter in a flameproof casserole over a medium heat. When the butter has melted, add the onion and leeks and fry for 10 minutes or until softened. Stir in the garlic, mustard, flour and cayenne pepper, then cook for 1 minute. Add the wine and beat with a wooden spoon until smooth.
- Slowly stir in the stock, cream and juice of ½ lemon and cook, still stirring, for 5–10 minutes until the sauce is thick enough to hold its shape (see tip). If it isn’t quite there, turn the heat to low and keep stirring. Taste and add more lemon juice if it needs it.
- Turn off the heat, then stir in the fish, prawns and parsley. Pour into the baking dish(es).
- Boil the eggs in a large pan of water for 5 minutes, then drain and run under cold water until completely cold. Carefully peel the eggs, then place them whole in the baking dish, spaced evenly over the pie filling.
- Mix the flour with the butter in a large mixing bowl. Stir in the oats and season well. Sprinkle the crumble mixture over the filling as best you can (there will be a few gaps), then grate over the parmesan. Bake the pie for 40-45 minutes until the crumble is golden and the filling is piping hot.
The filling will keep in the fridge, covered, for 24 hours or in the freezer in a sealed container for up to a month.
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