Fish Pie with Leeks and Scallops
By OcadoLife
Published on 31 March 2022
Our Fish Pie recipe is about to make waves in your household. Made with Ocado ingredients, this pie is packed with salmon, cod and smoked haddock, and seasoned with lemon and leeks. The milk you use to poach your fish will help form a sauce that gives your dish loads of extra flavour, and the parmesan mash on top makes this pie the ultimate comfort food for chilly days. Pair with seasonal veg for a filling evening meal.Time and servings
1 hr 40 minsTotal time
4Servings
20 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 5 tbsp of olive oil
- 500 g of skinless salmon fillet, cut into 3cm chunks
- 1 kg of red potatoes, peeled and cut into 1.5cm chunks
- 2 leeks, trimmed and shredded
- 2 corn on the cob, kernels sliced off
- 700 ml of whole milk
- 300 g of skinless cod loin, cut into 3cm chunks
- 250 g of skinless undyed smoked haddock, cut into 3cm chunks
- 3 tbsp of plain flour
- 20 g of flat-leaf parsley, leaves chopped
- 1 lemon, zest and juice only
- 180 g of scallops
- 6 large eggs, hard boiled, peeled and cut into halves
- 30 g of parmesan, grated (optional)
Method
Step 1
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil then simmer for 20-25 mins until tender.Step 2
Meanwhile, put 2 tbsp of olive oil into a sauté pan with the leeks and corn. Cook gently for 8-10 mins to soften. Transfer to a bowl and set aside.Step 3
Preheat oven to 190°C. Wipe out the sauté pan, add 500ml milk and put over a medium heat. When just below the boil, add the salmon, cod and haddock and poach for 6-8 mins. Turn off the heat and use a slotted spoon to remove the fish and put to one side, reserving the poaching milk.Step 4
In a medium saucepan, gently heat the remaining oil. Add the flour and whisk into a paste. When it starts to foam, slowly whisk in the poaching milk, little by little. Cook for 3 mins, turn off the heat and add the parsley, lemon zest and juice, leeks and sweetcorn. Mix well. Add the fish and scallops and stir gently to combine. Transfer to an ovenproof dish and press the egg halves into the mixture.Step 5
Drain and mash the potatoes with the remaining milk, season and stir in the parmesan, if using. Spread over the fish mixture and bake for 25-30 mins until golden and bubbling.