Bamburgh's The Lord Crew Share Their Popular Fish Pie Recipe
The Lord Crew Fish Pie is a popular favourite at the Bamburgh restaurant
The newly-refurbished The Lord Crewe Bamburgh share a recipe for one of their most popular dishes for you to cook at home.
Ingredients
- For the fish pie filling
- 180g diced fish mix (salmon, cod, smoked haddock and tuna)
- 2 halved king prawns
- 3 queenie scallops (optional)
- 15g white crab meat (optional)
- 250ml lightly reduced fish cream
- Pinch of salt
- Plastic container
- For the fish cream
- Knob of butter
- 1 x onion (diced)
- 300ml fish stock
- 500ml double cream
- 100ml white wine
- 3 garlic cloves (crushed)
- For the fish pie topping
- 120g maris piper potatoes, boiled and mashed with butter
- 30g cooked boneless kippers (optional)
- A pinch of chopped chives
- A pinch of chopped parsley
- 50g mature cheddar cheese (grated)
Method
- To make the fish cream, add a knob of butter to your pan and gently sweat off the onion and garlic for approximately five minutes, until the mixture is completely transparent. Add your wine and reduce the mixture by a third. Next, add your fish stock and reduce it by half. Pour the double cream into the pan, bring the mixture to a boil and the remove it from the stove. Then, season the mixture to personal taste with salt.
- Once seasoned, the mixture must be quickly cooled down to three to five degrees celsius. In order to achieve this, pour the fish cream into a plastic container and place it inside your fridge. Once refrigerated, the fish cream can last up to three days.
- For the fish pie filling, evenly arrange the mixed fish, king prawns and queenie scallops into your oven-proof dish. Gently pour your fish cream over the top, ensuring that it lightly covers all of the mixed fish. Using a tablespoon, generously spoon the crab on top of the mixture before flattening it out.
- To create the fish pie topping, firstly mix together the buttered mashed potatoes, kippers, chives and parsley in a mixing bowl. Place the mixture into a piping bag with a horse star nozzle. Carefully pipe up the side and all around the edge of your bowl and sprinkle the cheese into the centre of the pie.
- Preheat your oven to 180C, then place the ovenproof dish onto a baking tray and cook for approximately 25–30 minutes, until the fish pie topping is lightly browned.
- Once cooked, serve with a selection of hot buttered greens.
