Oyster and seafood pie with samphire

Oyster and seafood pie with samphire

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

I don’t know that ‘posh’ is the right word for this really, as although it uses oysters and lobster, you can get hold of both of these easily nowadays. It does use a fair bit of champagne, but you can always use prosecco instead. The grated potatoes make a great topping – just give them a thorough squeeze to remove any excess water.

Ingredients

Quantity Ingredient
140g unsalted butter
2 heaped tablespoons plain flour
600ml double cream
350ml champagne
sea salt
freshly ground black pepper
500g salmon, boneless and skinless, cut into chunks
400g smoked haddock, boneless and skinless, cut into chunks
1kg cooked lobster, shelled and cut into chunks
8 oysters, shucked
350g raw king prawns, shelled and deveined
100g samphire
1kg white potatoes, peeled and coarsely grated
3 egg yolks
200g frozen peas

Method

  1. Preheat the oven to 220°C.
  2. Put 75g of the butter into a saucepan and heat until melted, then add the flour and cook for 2 minutes until thickened and light golden-brown.
  3. Add the cream gradually, whisking all the time, and cook until thickened and smooth. Pour the champagne in a steady stream into the sauce, still whisking all the time, until thick enough to coat the back of a spoon, then season to taste with salt and pepper.
  4. Place the salmon, smoked haddock, lobster, oysters, prawns and samphire in a large ovenproof dish. Pour the sauce over the top to coat everything.
  5. Put the grated potato into a clean tea towel and squeeze all the liquid from it. Place in a bowl. Melt 50g of the remaining butter in a saucepan, then mix with the potato and egg yolks and plenty of salt and black pepper.
  6. Sprinkle over the top of the fish, then place on a baking sheet in the oven and bake for 30 minutes until golden and hot through.
  7. Bring a pan of salted water to the boil, add the peas and cook for 2–3 minutes until tender. Drain and return to the pan, add the remaining butter and season to taste. Serve with the fish pie.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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