Posts tagged cod

Scallops and Herb Crusted Cod

April 12, 2017 Comments Off read Seafood

ast weekend really did spark the start of a British summer…hopefully….Blues skies, dog walks, reading in the garden and cheeky trips to the local pub. Although they’re never cheeky in our household. More of a requirement. I escaped home to Wiltshire for the briefest of visits. Just 36 hours but I packed them full with foodie treats. Gorgeous weather means simple, fresh food. Torn between my love of the kitchen and my sun worshipping, I found a speedy recipe to prepare for Saturday supper. Time to indulge in the kitchen but also to balance my sunbathing. Priorities.

Jazz and apron on, cool white Muscadet in hand….recommendations below….

Music to cook to: St Germain – Tourist (see here)

Wine recommendation: Muscadet or something zesty and fresh! Recommended from Armit Wines specifically is my favourite- Bianca di Evro Inzolia, a Sicilian wine (see here)

n the topic of wine (I feel like I say that a lot) I’d eat this starter with a zesty, fresh, citrus wine. Nothing flashy….Muscadet is perfect. After a planned and cheeky G&T(sssssss) at the local pub in the setting sunshine pre dinner, this starter was very much a miracle on its own let alone anything too time consuming or thought provoking. A classic combination I’ll admit but I wasn’t looking for a trophy for originality. I did however omit the generic bacon wafer or chorizo cubes….whilst admittedly it was because I was too gin fuelled to bother, I did in fact pass it off as unnecessary to my guests but I do in fact agree (…with myself…) it is! It doesn’t need it. The greens, lemon, a Muscadet and the hearty fried capers are perfectly indulgent enough and allow the scallops to take the show without bacon raining on the parade.

Scallops and Greenery

Ingredients (serves 4 as a starter)

12-16 scallops (roe removed if wanted)
Large bunch rocket
300g ish peas (frozen)
Bunch mint leaves, picked
2 large knobs butter
1 heaped tbsp capers
1 lemon
Salt and pepper

Boil the peas for a few minutes. Drain immediately and add to the bowl of a food processor. Add the mint, seasoning and 1 large knob of butter. Blend until smooth – or chunky, mine was rustic. If too thick, add a splash of milk. Set aside and keep warm.
Get a sharing platter and scatter over the rocket. Squeeze over just a little of the lemon juice.
Season the scallops and heat a splash of oil and the rest of the butter in a frying pan until hot.
Add the scallops and fry on a high heat for just a few minutes each side until golden brown. For the last minute, add the capers and fry briefly.
Remove the pan from the heat and add a good squeeze of lemon (it will sizzle). Baste the scallops in the buttery juice.
Serve immediately. Spoon 12-16 spoonfuls of the pea puree onto the rocket and top each with a juicy golden scallops. Drizzle with the buttery capers and juices. Serve!

This next recipe is very easy but again and complements a pub visit. However, I did do a little pre pub prep just to make sure.

Herb Crusted Cod with Puy Lentils and Balsamic Onions

Ingredients (serves 4)

4 fillets of cod/haddock/hake (or any meaty white fish)
2 slices brown bread
1 large garlic clove, peeled
2 x packets (or bunches) of parsley (I used 1 bunch flat leaf and 1 bunch curly)
1 lemon
1 egg
8oz Puy lentils
2 large red onions, sliced
2 tbsp balsamic vinegar

Serves 4

Begin by making the crust. Blitz the bread in a food processor into crumbs. Add the garlic, the herbs and the zest of the lemon. Season and blend until everything is chopped and combined finely.
Add the egg and blend again.
Cut your fish into 4 fillets. Take a good spoonful of the herb topping – it should be fairly sticky with the bread and the egg – and compact onto the top of each fillet. Chill in the fridge for about 20 minutes until needed.
Preheat the over to 190°C.
Meanwhile, simmer the Puy lentils for about 20 minutes until just cooked and tender but with a bite. Drain and keep warm. Season.
Meanwhile, heat a little oil in a frying pan and gently sweat the onions for a good 10 minutes until soft. Start to add some colour until caramelised. Season.
Turn the heat up a little and add the balsamic which should sizzle and begin to reduce. Coat the onions then remove from the heat.
Tip the balsamic red onions into the warm lentils and stir to combine.
Remove the fish from the fridge about 5 minutes before ready to cook. Place on a greased or lined baking tray, and cook in the oven for about 15 minutes depending on the thickness of the fillet (15 minutes for those sized above).
Remove from the oven when just cooked and beginning to flake. the fish will keep cooking when removed from the oven with the residual heat so don’t over cook initially.
Place a spoonful of the lentils into deep warm serving bowls and top with the fish. Serve with a good wedge of lemon for squeezing over the crunchy crust! Enjoy!

Cheesy Breaded Hake

November 22, 2016 Comments Off read Seafood

his recipe is a perfect Monday night dinner to start the week on a healthy note and get some flavour after perhaps (I mean I’m just suggesting….) a boozy weekend…ahem..? The fresh delicate flavour of the fish, the slight decadence of the greasy fried cheesy breadcrumbs with a good squeeze of lemon and the sharp tang of a few gooey capers satisfied all my cravings in one. With a fresh crunchy salad with yet more lemon it cheered a soggy Monday after what was the worst day of rain we’ve had in long time. So after laying out my running shoes and the entire contents of my running rucksack to dry I cracked on with priority two….dinner.

I’ve left the measurements vague. Its really dependant on how many you’re cooking for and how cheesy you like it. And I’ll admit, after a soaking run home I wasn’t really in the mood to measure for the sake of this blog post as that really does take away the ease and love of this recipe for Monday night. No rules, no orders, just guidelines…..Experiment!

White fish fillets – use a meaty fish here. I used hake but cod, haddock, tilapia, whiting, monkfish etc all work too (skinned)
Breadcrumbs
Grated parmesan cheese
Parsley, chopped roughly (reserve a handful for garnish)
Lemon, zest and juice (1 between 2)
Egg, beaten (Around 1 per fillet)
Plain flour
1 heaped 2tsp capers per person
Sunflower oil, 1 large knob butter

Preheat the oven to 180°C..
Place the flour in a small bowl and the beaten egg in another.
The measurements for the coating are loose….use as many breadcrumbs as you require for the number of fish fillets. Use about a quarter of the weigh in breadcrumbs for the cheese and as much parsley as you dare. One very large handful of breadcrumbs usually accommodates 1 fillet but it depends on size and if you’re double dipping (see step 4)! Combine the breadcrumbs, cheese, parsley, and a pinch of salt and pepper in a large bowl.
Taking your fish fillets, dip first in the flour and dust off the excess then dip in the egg. Then plunge the fillets straight into the breadcrumbs and coat well. Repeat with a second layer of egg and breadcrumbs if you like a thick coating. It will be a messy job, press the coating into the fish as best you can.
Place the fillets on a plate and chill for 10 minutes.
Meanwhile, preheat a large deep saucepan with a good layer of sunflower oil and a knob of butter.
When hot but not smoking, add your chilled fish fillets and fry for 3-4 minutes on each side until golden and crispy. Flip and repeat until you have a toasted solid golden crust. Either continue to cook throughout in the pan or finish in the oven until cooked to your liking (depends on the fish size but around 7-8 minutes).
Whilst finishing cooking or whilst the fish rests, chop the capers roughly with the remaining parsley. Add the zest of the lemon and combine. Garnish over the crispy fillets with half a wedge of lemon on the side to squeeze over.

Serve with fresh vegetable, salad or some big sweet potato wedges. A tartare sauce wouldn’t go amide here either…or a lemony yoghurt. Being in the wine trade, I’m also dying to advise a wine that would go perfectly here but seeing as its Monday and a healthy start I won’t. But if you were to open a bottle of something sharp and zesty like a Chenin Blanc then you wouldn’t be going far off…ahem….cheers.

Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

July 16, 2014 Comments Off read Seafood

This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

2 cod fillets
2 Large handfuls of breadcrumbs (About 30-50g)
Bunch flat leaf parsley
1-2tbsp extra virgin olive oil
1 large garlic clove, crushed
4 oz Puy Lentils
1 tbsp balsamic vinegar
About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
50g chorizo, chopped into chunks
Handful chopped mint
Green beans to serve

Begin by simmering the lentils for about 18-20 minutes until tender
Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
Serve with buttered and minty green beans if you like!

Black beans and Cajuan Cod

May 11, 2014 Comments Off read Seafood

Comfort food. Creamy, hearty, deeply flavoured and undeniably satisfying. I really love Mexican inspired food such as this. It also seems to be on trend on the foodie scene at the moment with variations on the ‘Pulled Pork’ brioche bun carving their across gastro chalks boards from Chiswick to Stratford with varying degrees of authenticity and quality.

You can actually add anything to these beans. Keep simple as in my below recipe with plenty of seasoning or go wild with the spices adding cumin, coriander or dried soaked chipotle or habaneros. Make this to suit your tastes but the black garlic will give it real depth and a sweetness that will add another dimension. The longer and slower you cook and simmer the beans to infuse the flavours the more depth you’ll get as a result but these are equally as delicious boshed out in 10 minutes.

Serve the black beans on their own with lashings of grated cheese, spoonful of soured cream and homemade guacamole, sliced jalapenos or crunchy salty nachos for dunking.

Serves 2

Black beans

1 tin black beans, juices retained
1 large clove black garlic/normal garlic, chopped
½ red onion or shallot very finely chopped
½ lime
Pinch ground cumin
Salt and pepper
Bunch coriander, chopped

Cod

2 cod fillets
½ tsp paprika
½ tsp ground cumin
¼ tsp chilli powder
OR 1 tsp Cajuan spice mix

Marinade the cod in the spices with a few tbsp of olive oil for as long as you like.
Heat a little oil in a pan a very slowly and gently fry the chopped onion for about 5 minutes until soft.
Once softened, add the normal garlic if using and fry for a few minutes before adding the spices and stirring to combine.
Transfer to a saucepan with the beans and some generous seasoning. If using black garlic mash to a soft paste before whisking into the beans.
Add as much of the beans drained juices to allow the beans to simmer away gently. Simmer for about 5-10 minutes, topping up with the retained juices if it starts to dry out or turning up the heat to bubble more intensely for a thicker consistency.
Before serving taste and add more seasoning if needed. Stir in the chopped coriander and the juice of ½ lime.
Cook the cod in a hot frying pan skin side down until cooked/ grilled/baked in the oven for around 8 minutes or so depending on the thickness of your fillets.

I served mine with a green beans salad garnish with slow oven roasted cherry tomatoes, chopped red onion and coriander.

Quadruple Tapas

August 22, 2013 Comments Off read Meat, Poultry, Vegetables and Salads

I know the concept behind tapas is to eat each dish as it is ready- picking at little morsels of delicious oily, salty and punchy delights to give all your taste buds a go on the flavour dodgems. A long evening should be spent savouring tapas with no where to be and sipping delicious wine in the summer sun. However, I decided to make a selection for dinner and couldn’t find the relaxing side of constantly running back and forth to the kitchen to fry a croquetas or bake some fresh bread or turn off one of 100 timers. So I made a selection all to be eaten and enjoyed together with some delicious wine. I won’t lie, my way took a strong organisation and a large accommodating hob but I managed it. In addition, I have a new found respect for tapas bars….the amount of work that goes into the prep to bring together all the aspects and flavours of just one small dish is huge,-all requiring those little details to make them perfect. I won’t be opening a tapas bar in the near future but what can be gained from this experiment is that 1) I LOVE tapas but will leave it to the experts and 2) I won’t be so horrified at the staggering prices of a few small tapas dish from now on as I venture out to dine thinking that ‘tapas is just a cheap meal right?’.

Croquetas (Makes about 9 large croquetas)

I first saw a recipe for these in a Jamie Oliver book which this recipe is based on but they are a common little tapas dish and various flavours and recipe derivatives can be found elsewhere. They are essentially a cheesy flavoured bechamel sauce that is cooled and set and rolled in breadcrumbs and fried so that the inside in a hot molten cheesy mixture hugged lovingly in a crispy coat. You can actually use anything to add flavour to the sauce such as different cheeses, smoked fish, anchovies, different herbs or spices. Go wild!

50g butter
2 tbsp extra virgin olive oil
75g plain flour ( and extra for coating)
300ml milk
¼ tsp ground nutmeg
50g hard cheese- Cheddar/Manchego, grated finely
3 slices of cooked smoked bacon/parma ham, chopped finely
Handful of chives, chopped
1 egg, beaten
100g breadcrumbs

Melt the butter and the oil in a pan over a low heat until liquid. Spoon by spoon, incorporate the flour and stir in until you have a thick paste.
Add the milk, splash by splash stirring in vigourously until smooth and lump free. Once all the milk is added, keep on the heat and keep mixing to prevent lumps but to really thicken the sauce.
Once thick, remove from the heat and stir in the nutmeg, lots of seasoning, the bacon, cheese and finally the chives.
Place into a chilled bowl and pop int he fridge until set. (NOTE: Mine was a little loose for moulding into croquetas so I popped it in the freezer about 30 mins before using to make it easier to handle)
Get 3 plates and add the beaten egg, flour and breadcrumbs to each.
Use a spoon to scoop and roll croquetas of your cooled mixture. Coat in first the flour, then the egg and finally the breadcrumbs. Continue you have done all and then cover and chill.
Heat some oil in a pan, or use a deep fryer. When hot enough, fry the croquetas until golden and crisp on the outside. Make sure it is not too hot or the outside will colour before the inside is warm.
Drain on kitchen paper and scatter with flaky salt and serve immediately.

Morcilla Broad Beans

This recipe is open to quantities so as long as there is a nice balance it will taste great. Don’t skimp on the morcilla however as it adds bags of flavour and depth and feel free to use black pudding which works just as well.

Morcilla, sliced
Broad beans, boiled and podded
Peas
1 small red onion, finely diced

Heat a little oil in a frying pan and gently fry the red onion until soft
Add the morcilla/black pudding slices and fry until cooked on each side.
Tip in the broad beans and peas and stir to combine, breaking up the morcilla as you stir to distribute evenly. Season and then serve.

Crisp Cod and Smoky Aioli

2 cod fillets or any other firm fish
Plateful of polenta (seasoned with salt and pepper)
1 egg, beaten
Flour for coating
2 egg yolks
1 garlic clove, grated finely
2 tbsp lemon juice
½ lemon, zest
1tsp sweet smoked paprika
About 250ml sunflower oil
Flat leaf parsley for garnish

Begin with the polenta coated cod which benefits from some time resting once coated. Skin the fish fillets and cut the fillets into chunky strips cutting with the ‘grain’/flakes.
Get 3 plates and place the beaten egg, flour and seasoned polenta onto each.
Coat the fish fillets in the flour, egg and then a good coating of polenta and then place the fillets on a polenta coated plate while you do the rest. Cover and place in the fridge for a few hours once done to allow the polenta to swell a bit and form a good crust.
For the aioli, place the egg yolks, lemon and garlic in the bowl of a food processor and turn it on to blend together. With the motor running slowly and constantly add the oil in a thin stream to allow the yolks and oil to emulsify.
As it starts to thicken, add the paprika and some good seasoning and have a taste. Continue to add as much oil as you like to obtain a thin/thicker texture.
When ready to serve, fry the fillets in a little hot oil with a knob of butter for a few minutes on each side until cooked with a golden crust. Serve immediately garnished with parsley and dipped indulgently into the aioli.

Chorizo

This is now my new favourite way to enjoy chorizo, partly due to this sweet tangy glaze that coats it here. The sauce is wonderful when used a dipping sauce for the olive pittas or some qwilling bread to mop up the juices like an edible sponge.

150g chorizo- raw or cooked
1 ½ tbsp sherry vinegar
1 tsp runny honey
Large sprig of rosemary
3 large garlic cloves

Cut the chorizo into chunky horizontal slices and fry in a hot pan (you can add a tiny drop of oil to get it going is needed).
Peel and crush the garlic cloves coarsely with the back of a knife. If using cooking (raw) chorizo, make sure it is nearly cooked but if using cured chorizo, as it starts to colour and crisp add the garlic to the pan in the oily juices and fry for a few minutes.
Add the picked rosemary leaves and fry for a few more minutes.
Remove from the heat and add the sherry vinegar and the honey and stir to coat the chorizo.
Return to the heat and very gently simmer the sauce until a little more syrupy and thick but not too reduced. Remove from the heat, cover and keep warm while you do the rest of your dishes as this one will keep.
Serve with the olive pittas or some fluffy bread dipped into the beautiful oily juices

Olive Pitta

See here for pittas recipe– Don’t add the nigella seeds but instead, add a good pinch of sweet smoked paprika.
Once the dough has risen, add in a small handful of both chopped black olives and sun dried tomatoes.

Keralan Cod (Pollichathu)

August 7, 2013 Comments Off read Seafood

This dish is cooked in a Keralan style called ‘Pollichathu’ where the fish (usually a traditional Karimeen) is wrapped in a banana leaf and cooked in a tasty marinade to keep it moist and succulent. However, I used foil for mine and cooked it under the grill but a BBQ would be a great alternative! Serve with some homemade warm chapattis and some nice cooling lime infused yoghurt!

Serves 4

½ tsp fresh ground black pepper
¼ tsp turmeric
½ lemon juice
4 cod fillets/seabass fillets
1 coconut, flesh grated OR 2 large generous handful of desiccated coconut
8 spring onions
2 garlic cloves
5cm ginger root
1 large green chilli
1 large tbsp dried curry leaves (or a handful of fresh)
1 tsp black mustard seeds
1 dried red chilli, torn or 1 small tsp of dried chilli flakes
Small bunch of coriander

Chapattis

280g wholemeal bread flour
1 tsp salt
200ml cold water

Combine the black pepper, turmeric and lemon juice and marinade the fish for 1 hour in the fridge.
Chop the spring onions, garlic ginger and green chilli and combine with the curry leaves.
Heat a splash of oil in a frying pan and add the mustard seeds until they begin to crackle and then add the red chilli.
Add the onion mixture and stir for a few minutes until beginning to brown but make sure it does not burn.
Add the coconut and the coriander, saving a handful for garnish and season and set aside to cool slightly.
Meanwhile, make the chapattis by placing flour and salt in a bowl and adding the water in a steady stream and mix with a wooden spoon. Knead briefly to obtain a sticky elastic dough and set aside in an oiled bowl to rest.
Place the fish fillets in the middle of a piece of foil or a banana leaf and spoon over a ¼ of the coconut mixture. Wrap the foil up into a sealed parcel. Place on a hot BBQ or under a hot grill for about 8-10 minutes until cooked.
While cooking, teach of golf ball sized pieces of chapattis dough and roll thinly. Either on the hot BBQ or in a hot dry frying pan, fry for a few minutes either side until charred and cooked. Wrap in a tea towel to keep warm and soft until ready to serve.
Once the fish is cooked, serve along side the fish garnished with the reserved coriander and a spoonful of yoghurt seasoned with some lime zest and juice to taste for a nice cooling side.

Spanish-style Fish Stew

February 19, 2013 Comments Off read Seafood

I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….

(Serves 3 generously)

1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
1 onion, sliced
1 tbsp fennel seeds
100g chorizo, sliced into chunks
1 large clove garlic, sliced
1 glass of dry white wine
500g tomato passata
1 pint hot, good fish stock
Squeeze lemon juice
Salt and freshly cracked black pepper
Meaty fish e.g. Haddock/cod/monkfish or a mixture
(Optional) Handful of cleaned mussels/prawns/sliced squid
Croutons to serve
Flat leaf parsley to serve

Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
Add the sliced chorizo and cook just until the oils begin to be released.
Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
Add the tomato passata and the fish stock and stir to combine.
Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.

Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.

WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.

WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines

Indian Fish Pie

August 6, 2012 Comments Off read Seafood

This should really be called ‘Indian inspired fish pie’ as I highly doubt you’d find it on the streets of Delhi……however, it has a nice spicy touch! This recipe can be left completely untouched and authentically English without the Indian influence but if you fancy a twist on your usual fish pie then it adds a really interesting and tasty alternative. It reminds me of a ‘kedgeree pie’…….

500g mixed fish fillets (salmon, smoked haddock and cod) chopped in large chunks
1 large handful prawns
1 handful peas
1 onion, chopped
1 tbsp curry paste (optional) mild or hot- I used Patak’s Curry Paste
1 egg (hard boiled, peeled and chopped)
1 bunch flat-leaf parsley, chopped
250g puff pastry
1 egg, beaten
35g unsalted butter
35g flour
500ml milk
1 bay leaf

Heat some olive oil in a pan and soften the chopped onion for about 5 minutes. Add the curry paste and cook for a further 2 minutes, then set aside.
Next, make the white sauce. Warm the milk in a pan with a bay leaf before melting the butter in another pan over a medium heat until it starts to bubble. Then remove from the heat and stir in the flour, mixing with a wooden spoon to form a paste. Return to the heat and cook the paste, mixing all the time, for 1 minute.
Add a ladle of milk to the paste, whisking hard to prevent it going lumpy, until thickened and continue adding the milk until the sauce is thick and smooth (remove the bay leaf). Bubble briskly for about 5 minutes until thick enough. Season with salt and lots of black pepper.
Add the curried onion mix to the sauce, along with the peas, prawns, chopped egg, parsley and fish and stir to combine. Transfer to a suitable serving dish and using the beaten egg, coat the edges of the dish so the pastry lid will stick better.
Roll the puff pastry on a floured surface, to the correct size to fit as a lid and cover the fish filling. With the overhanging pastry, scrunch up the excess and stick it to the edges of the dish to get a big pastry crust around the edge (the best bit)
Brush the whole pie with beaten egg and transfer to a preheat oven at 180°C for about 35-40 minutes, until the pastry is golden and puffed and the filling is hot!