Your Guardian Chef

Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist

by Leave a Comment

This fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish salmon, cod, prawns and scallops fish pie with a Mediterranean twist.

Jump to Recipe:  Print Recipe

Howth is a charming village in the outskirt of Dublin.

Every time we would visit my husband's family in Ireland, we would always stop in Howth for dinner before flying back home.

Besides its beauty, Howth is a renown Irish fishing village

Howth Ireland

Hoawth restaurants on the pier

Along the harbour pier, several seafood restaurants propose classic Irish seafood dishes prepared with the fresh fish brought by the fishing vessels.

The choice is vast, a seafood lovers paradise.

Here is where I had this fantastic fish pie, at the restaurant Deep.

If you are travelling to Ireland, I would recommend you to stop.

Meanwhile, buy the fresher fish you can find and try this recipe.

Cod salmon fish pie close up-1

I use salmon, cod, shrimps and scallops, but you can use any other combination of fish.

Make sure they are chunky pieces.

If you want to make it very special, add lobster tails.

First stir fry the vegetables and slighted cook the fish to combine the flavours with a bechamel sauce.

This should take only 20 minutes.

Add the bachemel

Make sure the seafood is not completely cooked before you put it back in the oven.

You do not want to have overcooked fish.

Then, put it in the oven with Mediterranean flavoured bread crumbs.

I serve the mash potatoes on the side as I like the crunchy top

bake for 20 minutes

This Fish Pie was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at

Lunch with LT

8th of December 2015

 

Click here for Your Guardian Chef Breadcrumbs and the Homemade Béchamel sauce recipes.

You can serve the fish pie with baby potato and basil, and blini with salmon for starters.

Recipes below:

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Cod salmon fish pie
Print Recipe

Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist

This fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish with a Mediterranean twist.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: British, Irish
Keyword: fish pie, salmon cod, seafood
Servings: 6 people
Calories: 351kcal

Ingredients

  • 2 cup peeled raw shrimps (300 gr)
  • 1 cup small size scallops (100 gr)
  • 1 filet fresh salmon (300 gr)
  • 1 filet fresh cod (300 gr)
  • 1 leek
  • 2 small carrots
  • 1 stalk of celery
  • 2 tbsp butter (40 gr)
  • 1/2 a lemon’s zest
  • 1 1/2 cup béchamel (300 ml)
  • salt and pepper

For the topping:

  • 1 cups your Guardian Chef Bread crumbs
  • 4 tbsp butter in curls

For the béchamel

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 1/2 cup milk (300 ml)

Instructions

Make the bechamel

  • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
    Stir flour and butter
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
  • Put back on the heat and bring to boil stirring constantly.
    Homemade Béchamel White Roux stir
  • Lower the heat and keep steering, until it reaches the right consistency.
  • Add salt and nutmeg at the end.
    Homemade Béchamel White Roux

Make the fish pie

  • Clean and cut all the vegetables in small pieces 
    Cut the vegetables
  • Stir fry the vegetables in the pan with butter at low heat, making sure they don’t burn.
    Stir fry the vegetables
  • Gently place the salmon and the cod cut in large cubes on top, adding salt and lemon zest.
    Add the cod and salmon
  • After 2 minutes turn the fish gently making sure you don’t break it.
  • Add the scallop and the shrimps, cooking them lightly making sure they are still raw in the centre.
  • Add salt and béchamel, gently stirring all always making sure the fish does not break.
    Add the bachemel
  • Once is all mixed but still a bit raw, pour the mixture into a ceramic baking tray.
  • Cover the top with the bread crumbs and spread several swirls of butter so the top forms a nice crunchy top when cooked in the oven.
    Cover with bread crumbs and butter
  • Put in the oven for 20 minutes at 180 C and serve hot.
    bake for 20 minutes

Notes

Calories 351 calories per serving
Fat 17 gr per serving
Carbohydrates 21 gr per serving
Proteins 27 gr per serving
Sugar 6 gr per serving
Sodium 1978 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish with a Mediterranean twist.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *