I was so happy to read and hear about the positive feedback for The Chronicles of My Pie Life that I decided to do another pie post.
I recently craved fish but I didn’t want the average grilled pan seared or baked stuff. I wanted something more of a comfort food…. and what better than pie. So I got myself a fillet of salmon (never cooked the fish before) and did a little research on fish pies. Then based on my pie cooking experience I decided to make a salmon pie.
The recipe that follows is partly borrowed partly mine and partly generic.
You must keep in mind that any recipe shared here is likely to be based on experimental cooking unless otherwise stated. Few things to remember:
- Measurements are rough and are based on my palate preferences. Your tastes maybe different; so adjust accordingly.
- Because this is experimental cooking feel free to critique, provide suggestions and other feedback.
So here we go….
For the fish you will need:
Approx 300 gms salmon fillet
3 tbsps Lemon AND 1/4 cup Orange juice
3 tbsps Butter, 1 tbsp Garlic, Salt and Chili flakes (cilantro optional)
A packet of béchamel sauce mix like the one below
and follow the recipe linked here.
For the pie you will need….
a handful of Corn kernels/ one medium Tomato/one or two Spring Onion/ four to five Mushrooms & five to six florets of Broccoli (optional)
Combine the orange and lemon juice in a bowl. Add butter, chopped garlic and salt and microwave/heat till butter melts.
Sprinkle chili flakes over the fish and pour the marinade over. Use a toothpick to prick the fillet and ensure the marinade has wrapped the fish completely. Marinate for at least 30 minutes.
While the fish marinates prepare the béchamel mix as per instructions. When the sauce is ready add the vegetables to the mix. (corn, spring onions, tomato)
Simultaneously heat a pan with oil and cook the fish on each side for 5-7 minutes or until perfect.
Leave to cool. Shred the fish and fill the bottom layer until the dish is covered.
Pour the béchamel mix over the fish.
You may add a potato top or pie crust or you may choose to leave it uncovered. Bake for 25 – 30 minutes and serve with buttered asparagus.
I hope you enjoyed this post and I honestly hope you are daring enough to try this. Though, I won’t hold it against you if you do not try it. 😛
I personally enjoyed it, it is the perfect food for a rainy day and it tastes even better the next day.