Monday 11 December 2017

Newlyn fish pie

Rick Stein's Newlyn fish pie
Rick Stein's Newlyn fish pie

Rick Stein

A seafood velouté with a crisp breadcrumb topping flavoured with a hint of truffle oil. I fry the fish first so that it doesn't thin the creamy sauce in the pie as it cooks.

Suitable fish include blue cod, blue-eye trevalla, cod, monkfish, hake, pollack, snapper. Suitable seafood: crab, lobster, peeled prawns and scallops.


(Serves 4)

200g finely-chopped onion

60g butter

1 quantity velouté (see below)

2 bay leaves

1 crushed garlic clove

1 pinch freshly grated nutmeg

30g Parmesan cheese, grated

50ml double cream

Juice of 1/2 lemon


500g mixed seafood (aim for 3/4 fish fillet and 1/4 shellfish, such as prawns, lobster or crab)

50g flour

30ml vegetable oil

10g butter

100g button mushrooms, thinly sliced

1 tsp French mustard

1 tsp truffle oil

For the crust

50g Japanese panko breadcrumbs, 
or fresh breadcrumbs, dried out for 
10 mins in a hot oven

30g melted butter

For the velouté

Makes 600ml

600ml fish stock

300ml milk

50g butter

50g flour

Rick Stein's Newlyn fish pie


Boil the stock and milk together. Melt the butter in a saucepan, add the flour and cook for about two minutes without colouring, stirring constantly. When it starts

to smell nutty, add a third of the stock and milk mixture, and keep stirring until it thickens and is completely smooth. Add another third and stir as before, then add the final third and, when smooth, leave to simmer gently for about half an hour.

If not using immediately, transfer to a lidded container and refrigerate when cool. You can keep it indefinitely in the fridge if you re-boil it every five days. It doesn't freeze well.


Preheat the oven to 180°C/gas 4. Slow-cook the onion in the butter in a saucepan for 10 minutes.

Make the velouté, as above, but adding the bay leaves, garlic clove and nutmeg.

Pour the velouté through a sieve into the sautéed onions and add the Parmesan cheese, double cream and lemon juice, and a little salt if necessary.

Cut the fish fillet into bite-size pieces, 3-4cm long.

Season with a little salt and turn over in the flour. Fry for 2-3 minutes in a frying pan over a medium heat using the vegetable oil and butter.

Remove the fish to your pie dish. Fry the mushrooms in the same pan adding a little salt; stir in the mustard and add to the pie dish. Now add the shellfish to the pie dish. They can be raw or cooked, but if raw scallops or prawns are large, slice them in half. Drizzle the truffle oil over.

Pour the sauce over the fish. Mix the breadcrumbs with the melted butter, and spread over the top. Bake for 20 minutes.

Irish Independent

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