There is something both decadent and comforting about pie. Here, scallops, catfish, and hot smoked salmon are encased in crisp flaky pastry and topped with fish roe. A deeply satisfying seafood pie experience.
I have had many attempts at making seafood pie. My earlier efforts were overly complex. I have concluded that as far as pies are concerned, simple is better. This recipe keeps it simple.
Three types of seafood are used in this pie, selected because they complement each other. This seafood is suspended in a vegetable stock based sauce. The sauce is tasty, yet sufficiently subtle so as to not overpower the seafood. The fish roe on top not only adds visual interest, but brings a saltiness which reminds us of the sea.
I served this seafood pie with a seaweed salad, reinforcing the connection to the ocean. A vinegar and sesame dressing gave it a brightness that nicely complements the creaminess of the pie. I used a seaweed that was preserved in salt, purchased from a Japanese grocery shop. Should preserved seaweed prove hard to locate, there are alternatives. The Japanese food sections in many supermarkets often have a ready to eat seaweed salad. Something like this. Another option would be this wakame tomato salad.
- 150 g hot smoked salmon
- 200 g white fish I used Vietnamese basa
- 150 g scallops about 4 large scallops
- 1 medium onion
- 1 medium fennel bulb
- 4 cloves garlic
- 30 g butter for the roux
- 1 Tbsp all purpose flour
- 50 ml dry white wine or sake
- 200 ml vegetable stock
- 2 egg yolks
- 1 Tbsp fish sauce
- 1 Tbsp chilli jam
- 1 tsp ground freshly ground white pepper
- 10 g butter for the muffin tin
- 4 flaky pastry pieces about 15cm round
- 8 tsp black fish eggs for garnish
- Pre-heat the oven to 200 degC
- Add the sake and stock to a saucepan, bring to a boil and reduce by half.
- Finely dice the onion and fennel and sauté in the butter until starting to brown.
- Add the finely chopped garlic and continue to sauté for a few more minutes, but don’t let the garlic brown as it becomes bitter.
- To prepare the roux, sprinkle the flour over the onions and stir in to get a paste consistency. Continue stirring over medium-low heat until the roux starts to brown.
- Slowly add the sake and stock mixture, stirring all the time.
- Once combined and thickened, remove from the sauce from the heat and set aside to cool.
- In a non-stick 6 cup muffin pan (such as this onsmear butter around 4 of the cups.
- Mould a pastry piece into each cup.
- Bake the pastry for 10 minutes, or until it has contracted and started to become crisp.
- Dice the smoked salmon, white fish, and scallops into bite sized pieces.
- Once the sauce has cooled, stir in the egg yolks, chilli jam, fish sauce and pepper.
- Carefully fold in the fish pieces.
- Spoon some fish mixture into each pastry cup.
- Put back in the oven for 30 minutes.
- Garnish with fish eggs before serving.