There is something comforting about pies.
From the fact that its fillings are only limited by the extend of your imagination (or the leftovers in your fridge) to the fact that no matter how hard you try to plate and photograph it, it still looks messy and un-photogenic.
But when you push your spoon into the crust of puff pastry or mash potatoes, you’d be amazed at how something as ugly as this can be so delicious.
But live a little, won’t you?
This fish pie wouldn’t be the same if not for the addition of this herb. It’s called dill. It is perfect with seafood. It has the most subtle yet distinct flavor (does that make sense?) And so graceful and fine.
Alternatively you can always use parsley.
But hey, live a little won’t you?
Puff pastry is equally delicious but why wouldn’t you want to top an awesome pie with even more awesome-ness?
It’s ugly I know, but trust me – that would be the last thing you’re concerned about once you taste it.
300g salmon fillet, skin and bones removed, cubed
100g prawns, deveined
200ml cooking cream
2 leeks, chopped, white part removed
3-4 cloves of garlic
2 bunch of baby spinach
Salt and Pepper to taste
Mash potato/Puff pastry for topping
1. In a bowl, add lemon juice, salt, pepper and dill to your seafood. Leave aside.
2. Saute garlic with leeks and spinach until slightly softened. Add in cream and season to taste.
3. Pour warm cream mixture into the seafood. Mix until combined.
4. Pour entire mixture into an oven proof dish and top with either mashed potatoes or puff pastry.
5. Bake at 200C for 20-3o minutes or until the seafood is cooked through and the top is golden brown.
6. Serve warm.