Cod, Shrimp and Samphire Pie

Name: Cod, Shrimp and Samphire Pie
Yield: Serves 8
Cuisine: France
Ingredients: puff pastry or quick puff pastry made with 2 cups/250 g flour; 2 cups/500 ml light cream; salt, pepper and nutmeg; ½ lb/250 g peeled cooked shrimp; 2 lb/1 kg skinned cod fillets; ¼ cup/30 g flour; ¼ cup/60 g butter; 1 small onion, finely chopped; ½ lb/250 g samphire; pared zest of 1 lemon; 1 egg, beaten to mix (for glaze)

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

If the sea vegetable samphire is unobtainable, green beans or asparagus may be substituted in this recipe.

Ingredients

puff pastry or quick puff pastry made with 2 cups/250 g flour
2

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Make the puff pastry and chill it 30 minutes. Put the cream and lemon zest in a small saucepan. Scald, remove from the heat and leave to infuse, 10-15 minutes. Trim roots and wash the samphire. Blanch it in boiling salted water 2 minutes and drain.
Cook the onion in the butter until soft but not brown. Add the flour and cook 2-3 minutes. Strain in the cream, of