Seafood pie

Name: Seafood pie
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: Serves 6
Ingredients: 500 g (1 lb) mussels, scrubbed and beards removed; 1 leek, white part only, cut into julienne strips (see Chef’s tips); 1 leek, white part only, cut into julienne strips (see Chef’s tips); 1 leek, white part only, cut into julienne strips (see Chef’s tips); 220 ml (7 fl oz) dry white wine; 150 g (5 oz) raw prawns, shells on; 150 g (5 oz) raw prawns, shells on; 60 g (2 oz) unsalted butter; 2 French shallots, finely chopped; 600 g (1¼ lb) mixed firm white fish fillets, such as lemon sole, plaice, cod and halibut, skinned and cut into 3 cm (1¼ inch) cubes; 600 g (1¼ lb) mixed firm white fish fillets, such as lemon sole, plaice, cod and halibut, skinned and cut into 3 cm (1¼ inch) cubes; 600 g (1¼ lb) mixed firm white fish fillets, such as lemon sole, plaice, cod and halibut, skinned and cut into 3 cm (1¼ inch) cubes; 600 g (1¼ lb) mixed firm white fish fillets, such as lemon sole, plaice, cod and halibut, skinned and cut into 3 cm (1¼ inch) cubes; 1 onion, studded with 1 clove; 500 ml (l6 fl oz) milk; bouquet garni (see Chef’s tips); 1 onion, studded with 1 clove; 1 egg yolk; 50 g (1¾ oz) unsalted butter, extra; small pinch of ground nutmeg; 4 tablespoons cream; 30 g (1 oz) plain flour; 600 g (1¼ lb) mixed firm white fish fillets, such as lemon sole, plaice, cod and halibut, skinned and cut into 3 cm (1¼ inch) cubes; 1 kg (2 lb) floury potatoes, peeled and cut into pieces; 1 kg (2 lb) floury potatoes, peeled and cut into pieces

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A classic family dish, this seafood pie is made with white fish, mussels and prawns in a light wine sauce, topped with a purée of potato that is baked to lightly golden in the oven.

Ingredients

500 g (1 lb) mussels, scrubbed and beards removed
150 g (

Fish course
Pescatarian
Pie

Method

Place the mussels in a cool place covered with a damp cloth. Shell and devein the prawns, following the method in the Chef’s techniques on.
In a pan, melt half the butter over low heat, then add the shallots, cover and cook for 2-3 minutes, or until soft. Add the leek and cook for 2 minutes, uncovered, then add a tablespoon o