Easy Eats: Fish Pie with Pistachio and Parsley Crumb

One less prep step makes this dish land on the dinner table a little faster.

Kelly GibneyChef
  • prepare
  • cook
  • 4-6 servings
  • Easy
Fish pie with a pistachio and parsley crumb
Caption:Fish pie with a pistachio and parsley crumbPhoto credit:Supplied

This slightly simplified version of fish pie leaves behind the traditional mashed potato topping in favour of a pistachio and parsley crumbs

Ingredients

  • Olive oil for sautéing
  • 1 medium onion, diced
  • 3 garlic cloves, finely diced
  • 50g butter
  • ⅓ cup flour
  • 750mls milk (or a 50/50 mix of milk and low-salt chicken stock)
  • 300g smoked fish, any bones and skin discarded
  • 350g firm white fish, cut into bite sized pieces
  • 3 Tbsp capers, drained
  • 1 tsp wholegrain mustard
  • Handful fresh parsley, roughly chopped
  • Zest of 1 lemon
  • 3 eggs, hard-boiled and peeled
  • 1 cup panko bread crumbs (for the topping)
  • Large handful fresh parsley, finely chopped (for the topping)
  • 50g pistachio nuts, finely chopped (for the topping)
  • Butter to dot over crumbs (for the topping)
  • Sea salt and cracked black pepper (for the topping)

Instructions

  1. Preheat the oven to 200 degrees Celsius.Heat a generous glug of olive oil in a saucepan over a medium heat. Add the onion and cook until tender and translucent.
  2. Heat a generous glug of olive oil in a saucepan over a medium heat. Add the onion and cook until tender and translucent. Add the garlic and cook for a further minute.
  3. Add the butter and let it melt before adding the flour and mixing well. Cook the butter and flour for 1-2 minutes. Add the milk in stages and whisk continuously to eliminate any lumps. Bring to a boil and then simmer for 3-5 minutes more until the sauce is nicely thickened.
  4. Add the capers, mustard, parsley, dill and lemon zest. Season with salt and pepper. Mix well. Remove from the heat.
  5. Break the smoked fish into bite sized pieces and fold through the sauce along with the fresh fish. Spoon into an oven-proof dish. Cut the hard boiled eggs into quarters and scatter over the top.
  6. Make the topping by mixing togther the breadcrumbs, parsley and pistachios nuts. Sprinkle this over the dish.
  7. Dot some butter generously over the top of the crumbs.
  8. Bake for roughly 30-35 minutes until the top is golden and the sauce is bubbling hot.Leave to sit for 10 minutes before serving.

More from Food