Scallop and Fish Pie with a Potato Crust

Name: Scallop and Fish Pie with a Potato Crust
Yield: Serves 4
Ingredients: 60 ml(2 fl oz) extra virgin olive oil; 1 teaspoon paprika; 1 large leek, washed and finely sliced; 3 tablespoons butter; 1 large lemon, zest and juice; 2 heaped tablespoons cornflour mixed with 3 tablespoons cold water; 2 heaped tablespoons cornflour mixed with 3 tablespoons cold water; 1 ½ tablespoons Thai fish sauce or 1 teaspoon salt; 1 ½ tablespoons Thai fish sauce or 1 teaspoon salt; 8 large scallops (cleaned, coral attached); 8 large scallops (cleaned, coral attached); 800 g(1 lb10 oz) fish meat, skinned and boned, cut into 2 cm(¼ in) chunks; 800 g(1 lb10 oz) fish meat, skinned and boned, cut into 2 cm(¼ in) chunks; 5 spring onions, finely sliced; 800 g(1 lb10 oz) potatoes, peeled and cut into 4 cm(1 ½ in) chunks; 800 g(1 lb10 oz) potatoes, peeled and cut into 4 cm(1 ½ in) chunks; 1 teaspoon salt; ¼ cup fresh tarragon leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Most types of fish and shellfish will work well in this pie, just make sure there are no bones or shells. I like to make this using sweet potato mash instead of regular potatoes — see what you think.

Ingredients

800 g(1 lb10 oz) potatoes, peeled and cut into 4

Pescatarian
Gluten-free
Pie
Baking

Method

Pre-heat oven to 180°C/350°F/Gas Mark 4. Boil potatoes with half the tarragon and salt until cooked. Drain into a colander, then put back in the pot with remaining tarragon and mash with olive oil and paprika.

Fry leek in butter until wilted, then add lemon zest and juice, corn