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Puff Pastry Topped Fish Pie

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This puff pastry topped fish pie consists in a medley of salmon and cod with fennel, all tossed in a creamy and subtle white wine sauce.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Category: Mains

This puff pastry topped fish pie makes for a fancy, elegant and festive dish. It consists in a medley of salmon and cod, tossed together in a creamy white wine sauce with fennel, and topped with a crisp, golden flaky puff pastry.

Ingredients

Scale
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 small yellow onion (or ½ large one), peeled and sliced
  • 1 small fennel bulb (about 8.8 ounces / 250g), thinly sliced
  • 1 ½ cup (2 small potatoes/230g) yellow potatoes, cubed into ½ inch cubes (approx. 1 cm)
  • 1 ½ cup (about 3 carrots, 200g) carrots, chopped or sliced
  • 3 cloves garlic, minced
  • 2 teaspoon cumin seeds
  • 2 Tablespoons cornstarch (maïzena)
  • 1 ¼ cup (30 cl) whipping cream
  • ¾ cup + 1 Tablespoon (20 cl) whole milk
  • ¾ cup + 1 Tablespoon (20 cl) white wine
  • 2 Tablespoons fish fond
  • ½ teaspoon cayenne pepper
  • Salt and freshly ground pepper, to taste
  • 12 ounces (350g) salmon fillets, skin removed, cut into bite-size chunks
  • 12 ounces (350g) cod fillets, cut into bite-size chunks
  • 1 sheet puff pastry
  • 1 egg, lightly beaten, for egg wash
  • Fresh dill, chopped, to serve

Instructions

  1. In a large pot, heat butter and oil over medium heat. Add the onions, fennel, carrots, garlic and cumin seeds, and cook until soft and transparent but not browned, about 5 minutes. 
  2. Pour in the fish fond, white wine, liquid cream and milk, and stir. Whisk in the cornstarch, and cook uncovered for about 10 minutes, stirring regularly. Add the potatoes, and simmer for about 7-8 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Add one third of the sauce to a 9 or 10-inch (25 cm) baking form*, then place the raw fish pieces on top, and cover with the remaining sauce.
  5. Cut the puff pastry in a circle slightly larger than the pie dish, and place it over the dish, letting the edges slightly hang over the sides. With a small sharp knife, make a few slits in the top crust for steam to escape, and brush with beaten egg.
  6. Bake for about 25 minutes or until crust is golden. Check the pot pie after 15 minutes, and place a piece of foil loosely over the top if the top starts to brown, then continue baking. Allow to cool slightly and serve!

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https://www.delscookingtwist.com/puff-pastry-topped-fish-pie/