Homely Ocean Pie

Bake Jun Tanaka's seafood-rich pie for the ultimate comfort dinner.
  • Mixed green salad, to serve
  • 600g mixed salmon, cod and smoked haddock, cut into chunks
  • Juice of 1/2 lemon
  • 100g frozen peas
  • Salt and freshly ground black pepper
  • For the bechamel sauce
  • 400ml milk
  • 30g unsalted butter
  • 30g plain flour
  • Salt and freshly ground black pepper
  • For the mash
  • 50g unsalted butter
  • 50ml milk
  • 2 large Desiree potatoes
  • Salt and freshly ground black pepper
1) Remove the potatoes from the oven and mash. 2) Place in a bowl. Pour the milk and butter into a pan and bring to a simmer. Mix in the potato slowly, using a spatula. Season. 3) Make the bechamel sauce. Melt the butter in a pan and slowly add the flour. Cook for 5 minutes, stirring with a spoon. Gradually pour in the milk a little at a time, stirring continuously until you obtain a smooth velvety sauce. Season to taste.

4) Place the pieces of fish and peas into an oven proof dish around 20-by-20cm. Season and add a squeeze of lemon juice. Pour over the bechamel sauce. Spoon on the mash, starting at the edges and working towards the centre. Bake in the oven for 40 minutes.

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