This smoked haddock pie is a really stunning. The golden pastry lattice top looks fantastic and will make an impressive meal for family or friends. This recipe is not just about the haddock, we have added a delicious combination of cod, prawns and leeks creating a very tasty treat. Quantities in the recipe below will be suitable for six lucky people. (It is not too hard to adjust the quantities if you have a smaller or larger pie dish.)
Smoked Haddock From Walter Purkis
In our Crouch End smokehouse we use the traditional method of smoking which requires the fish being suspended over slow burning or smouldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations. More about our smokehouse here >>
Ingredients For Smoked Haddock Pie
250g smoked haddock, (cut into large chunks) from Walter Purkis & Sons
250g cod loin, cut into large chunks from Walter Purkis & Sons
300g peeled large prawns from Walter Purkis & Sons
1 pack chilled ready-rolled puff pastry
100g butter, plus some extra for greasing the dish
2 large leeks, cut into rings and rinsed to remove any grit
3 tbsp plain flour, plus extra for dusting
200ml semi-skimmed milk
400ml reduced-salt vegetable stock
Zest of 1 lemon
1 egg, beaten
Salt and black pepper, to season
Cooking Method For Lattice Top Fish Pie
Remove the pastry from the fridge in advance so it warms up enough to make it easy to work with. Unroll the puff pastry onto a floured worktop. Cut into strips at least 8cm longer than your pie dish.
Cover a large baking sheet with greaseproof paper (make sure it fits in your fridge!) and arrange evenly spaced strips of puff pastry next to each other. Next, carefully weave evenly spaced strips of puff pastry under and over the first layer at a 90° angle to create a lattice effect. Place in the fridge and chill for 1 hour until firm.
Preheat oven to 220°C/fan 200°C/gas mark 7. Prepare your pie dish by rubbing the inside with a little of the butter.
Gently melt half the butter in a large non-stick frying pan. Add the leeks and a pinch of salt and fry gently for around 8-10mins, until softened but not browned. Once cooked, place the leeks in the bottom of the pie dish.
Add the remaining butter and flour to a non-stick saucepan. Stir until combined then slowly add the milk, whisking constantly on a medium heat removing any lumps. Slowly add the stock and continue to whisk on heat until you have a thick smooth sauce consistency. Add the lemon zest then season with salt and pepper. Leave the sauce to cool for 15 minutes.
Scatter the smoked haddock and cod chunks over the leeks in the pie dish then top with prawns. Pour over the sauce. Place the pie dish onto a baking sheet.
Brush the top edges of your dish with some of the beaten egg which will help the pastry top to stick down. Carefully transfer the the criss-crossed pastry lattice to the top of the pie dish, pressing down the sides. Brush the top of pastry with the egg wash for a pretty golden finish.
Bake for 30-35 minutes in the preheated oven until the pastry is golden and the fish is cooked through. Serve with your favourite sides.
Smoked haddock pie recipe and image credits are from Seafish. More recipes on the Love Seafood website
