Artichoke and Seafood Pie

Name: Artichoke and Seafood Pie
Ingredients: 1 lb / 455 g firm white fish, such as conger eel, monkfish or coley; 1 lb / 455 g firm white fish, such as conger eel, monkfish or coley; 8 oz / 230 g peeled prawns; 6 scallops; 2 oz / 60 g butter; 4 oz / 110 g mushrooms, wiped; ½ tsp salt; ¼ tsp freshly ground black pepper; 6 oz / 170 g shortcrust or puff pastry milk, to glaze; 4–5 tbsp cream (optional); 6 oz / 170 g shortcrust or puff pastry milk, to glaze; 6 oz / 170 g shortcrust or puff pastry milk, to glaze; 1 tbsp finely chopped parsley; 4 tbsp dry white wine; 1 lb / 455 g firm white fish, such as conger eel, monkfish or coley; 1 lb / 455 g firm white fish, such as conger eel, monkfish or coley; 1 oz / 30 g plain flour; 1½ lb / 680 g Jerusalem artichokes

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g Jerusalem artichokes
1 oz / 30

Main course
Pescatarian

Method

Scrub the artichokes and parboil them in their skins for 10 minutes. Meanwhile, season the flour with salt and pepper. Drain the artichokes, and when cool enough to handle, peel them, cut them in half or quarters, depending on size, and roll them in the seasoned flour. Use half the butter to grease a pie dish, and put the artichokes in the bottom. Lay the mushrooms and prawns on top of the arti