Duncannon fisherman's pie
For the seafood base
2 sticks celery, diced
1 leek, thinly sliced
1 carrot, diced finely
2 cloves garlic, crushed
A pinch thyme, chopped
A little plain flour, as required
2fl oz/50ml white wine
12fl oz/350ml fish stock
9fl oz/250ml pouring cream
1½lb/700g selection of fish (include cod, salmon, smoked fish, prawns, mussels etc), prepared according to type, in bite sized pieces
½ shot Pernod (optional)
Fresh herbs (eg, tarragon, basil), optional
For the topping 3oz/75g butter
4oz/110g Flahavan's Oatlets
Grated zest of one lemon
2oz/50g Parmesan, grated
3 dsps chopped fresh herbs, eg, parsley and thyme
2oz/50g flaked almonds
Try using this savoury oat-crumble topping on fisherman's pie, instead of mashed potato or pastry. You could also use the fish mixture as the base for a seafood pasta or vol-au-vents. Serves six to eight.
1For the topping: Melt the butter and add in the breadcrumbs, Flahavan's Oatlets, grated lemon zest, grated Parmesan, chopped herbs and flaked almonds. Allow the mixture to cool for a couple of minutes.
2For the pie filling: Dice the vegetables into bite-sized pieces and turn gently in the butter with the garlic and thyme, to glaze without colouring. Scatter in a little plain flour to coat the vegetables and absorb the juices.
3Add the white wine and fish stock, together with the cream, and allow the vegetables to cook gently. Cook this mixture thoroughly before adding the prepared fish and shellfish (see next step).
4Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. When the vegetables have softened, gently mix in the prepared fish, being careful not to break it up. Then cook very gently for five to six minutes until the fish is just cooked. Now add in a little freshly chopped herb (eg, basil and/or tarragon), if liked, together with the Pernod, if using. Check the seasoning.
5To complete the pie, transfer it to a large casserole dish, cover with the topping and bake in the pre-heated oven for 20-25 minutes, until piping hot and nicely browned.
Serve with a large green salad.