Rick Stein's Newlyn Fish Pie Recipe

Name: Rick Stein's Newlyn Fish Pie Recipe
Ingredients: 200g finely chopped onion; 60g butter; 1 quantity velouté made with 2 bay leaves, 1 crushed clove, 1 pinch freshly grated nutmeg; 30g Parmesan cheese, grated; 50ml double cream; Juice of ½ lemon; Salt; 500g mixed seafood: aim for ¾ fish fillet and ¼ shellfish or crustaceans, such as prawns, lobster or crab; 50g flour; 30ml vegetable oil; 10g butter; 100g button mushrooms, thinly sliced; 1 tsp French mustard; 1 tsp truffle oil; 50g Japanese panko breadcrumbs or fresh breadcrumbs dried out for 10 minutes in a hot oven; 30g melted butter; 600ml fish stock; 300ml milk; 50g butter

www.countryandtownhouse.com

Yet again, Rick Stein imparts his industry-leading seafood knowledge – this time in the form of his Newlyn fish pie recipe.

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View full recipe on www.countryandtownhouse.com

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Ingredients

200g finely chopped onion
60g butter
1 quantity velouté made with 2 bay leaves, 1 crushed clove, 1 pinch freshly grated nutmeg
30g Parmesan cheese, grated
50ml double cream
Juice of ½ lemon
Salt
500g mixed seafood: aim for ¾ fish fillet and ¼ shellfish or crustaceans, such as prawns, lobster or crab
50g flour
30ml vegetable oil
10g butter
100g button mushrooms, thinly sliced
1 tsp French mustard
1 tsp truffle oil
50g Japanese panko breadcrumbs or fresh breadcrumbs dried out for 10 minutes in a hot oven
30g melted butter
600ml fish stock
300ml milk
50g butter