With a flaky, light crust and superb filling, Puff-topped Fish Pie is an economical dish that makes a wonderful family meal. The creamy filling is simple and flavorful.
Puff-topped Fish Pie

Puff-topped Fish Pie
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: British
Serves: 4
  • 12 ounces wild Alaska salmon fillets
  • 12 ounces wild Alaska pollack fillets
  • 3/4 pint milk
  • 1 bay leaf
  • 4 ounces broccoli, broken into small florets
  • 1 1/2 ounces butter
  • 1 bunch spring onions, sliced
  • 1 1/2 ounces plain flour
  • 2 ounces frozen peas, thawed
  • 1 Tablespoon chopped fresh parsley
  • 13 ounces 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 pollack into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about 5 to 6 minutes, until the fish is cooked. Remove from the heat and cool for 10 minutes, then strain off and reserve the liquid. Set aside the fish.
  2. Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for 4 to 5 minutes. Drain thoroughly.
  3. Melt the butter in a large saucepan and gently fry the spring onions for 2 minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for 1 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 425 deg. F . Lightly grease a 1 quart 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 1/2 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 center to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 to 30 minutes until risen and golden brown.

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