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Recipes

Gordon Ramsay’s fish pie with oysters and scallops

This moreish fish pie comes to us from the famed chef's book, Cooking for Friends. Says Gordon: "The scallops lend sweetness to the pie, while fresh oysters help to enrich and season the filling with their natural salt."

Serves: 4-6

Ingredients

20g butter
2 finely chopped shallots
75ml dry white wine
75ml Noilly Prat or another brand of vermouth
150ml fish stock
150ml double cream
1 tbsp dijon mustard
juice of 1 lemon
3 large desirée potatoes, about 750g, cut into large chunks
75g cubed butter
50ml hot milk
2 large egg yolks
parmesan
800g firm fish fillets, such as salmon and/or monkish
6 shucked oysters
6 large scallops, cut in half
handful of basil leaves

Method

First, prepare the sauce for the filling. Heat the butter in a pan and sweat the shallots until soft. Add the wine and Noilly Prat vermouth and reduce by half. Add the stock and bubble away again until reduced by half. Pour in the cream and boil until reduced to a thick sauce consistency. Strain through a sieve and discard the shallot. Stir in the mustard, if using, and check for seasoning, adding a little lemon juice to taste. Leave to cool completely.

Next, make the mash topping. Put the potatoes into a pan of salted water and bring to the boil. Cook for 15–20 minutes until tender when pierced with a knife. Drain well and push them through a potato ricer. Mix in the butter and hot milk until melted and well incorporated. Season to taste and leave to cool slightly. Beat the egg yolks lightly, then mix into the cooled mash. Set aside while you prepare the fish.

Heat the oven to 180°C/Gas 4. Check the fish fillets for any small bones, removing any with tweezers, then cut into 3cm chunks. Season lightly, then gently fold the fish, oysters and scallops into the sauce with the basil leaves. Transfer to a 1.75–2-litre ovenproof baking dish. Spread the mash over the filling and run a fork over it for a rustic finish. Grate over a layer of parmesan. Bake for about 25–35 minutes until the pie is bubbling and golden brown on top.

From Cooking for Friends, by Gordon Ramsay, (HarperCollinsPublishers)
Read the book review here.

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