There is something both decadent and comforting about pie. In this fish pie recipe, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.
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 the sauce from the heat and set aside to cool.
In a non-stick 6 cup jumbo muffin pan (such as this one) smear 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.