Salmon, Prawn and Cider Pies with Scalloped Potatoes

Salmon, Prawn and Cider Pies with Scalloped Potatoes

SERVES 4





This image and recipe have been reproduced with the kind permission of Dish magazine issue #42
Recipe by Claire Aldous
Photography by Aaron McLean

Dish is a New Zealand magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides. 

To learn more about the magazine or discover more recipes visit www.dish.co.nz.

INGREDIENTS 
70 grams butter
3 spring onions, thinly sliced
1 clove garlic, crushed
½ cup plain flour
¾ cup milk
½ cup cream
1 cup dry cider
2 teaspoons Dijon mustard
¼ cup chopped cornichons or gherkins
3 tablespoons chopped flat-leaf parsley
500 grams skin-off salmon, cut into bite-sized pieces
250 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper

Topping
4 large Agria potatoes, peeled and sliced ½ cm thick
2 tablespoons melted butter
Parmesan for grating
paprika for sprinkling

4 x 1-1½ cup capacity, shallow ovenproof dishes
METHOD
Preheat the oven to 200˚C.

Melt the butter in a large saucepan and cook the spring onions and garlic for 2 minutes. Stir in the flour to make a thick roux (sauce) and cook gently for 2 minutes. Combine the milk and cream and whisk into the roux then whisk in the cider. Season well and cook over a low heat for 5 minutes, stirring often. Add the mustard, cornichons and parsley. Gently fold in the salmon and prawns then divide the mixture between serving dishes.

Topping: Cook the potatoes in a saucepan of boiling salted water for 3 minutes. Drain then carefully place on a clean tea towel and spread to a single layer. When cool, arrange the potatoes in overlapping rows to cover the fish completely. Brush with butter, season then grate over a generous amount of Parmesan and a pinch of paprika.

Bake for 30 minutes until golden and crisp and the filling is bubbling. Serve with a simple green salad and crusty bread rolls. 
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