Puff-Topped Alaska Fish Pie


Fish pie

Serves 4


350g (12oz) wild Alaska salmon fillets

350g (12oz) wild Alaska pollock fillets
450ml (3/4 pt) milk; 1 bay leaf
100g (4oz) broccoli, broken into small florets
40g (1 1/2oz) butter
1 bunch spring onions, sliced
40g (1 1/2oz) plain flour
50g (2oz) frozen peas, thawed
1 tbsp parsley, chopped
1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
beaten egg or milk, to glaze
salt and freshly ground black pepper


  1. Put the fillets of salmon and pollock into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about five or six minutes, until the fish is cooked. Remove from the heat and cool for ten minutes, then strain off the liquid and set aside.
  2. Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for four or five minutes. Drain thoroughly.
  3. Melt the butter in a large saucepan and gently fry the spring onions for two minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for one minute, then remove from the heat
  4. Gradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to taste
  5. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a 1.2 litre (2 pints) pie dish
  6. Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1 cm (½ inch) extra all the way round, to allow for an overlap and to counteract any shrinkage
  7. Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 – 30 minutes until risen and golden brown.


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