This is one of the dishes that I’ve been testing for the menu for thegreenroom restaurant at Rosehill Theatre, the recipe is totally luxurious, using the absolute best quality seafood available to me along the solway coast, and I think you’re going to love it!
THIS RECIPE WILL SERVE 4 PEOPLE
FOR THE PIE
A good splash of rapeseed oil
2 cooked lobster ( about 600g to 800g)
1.5 kg floury potatoes
4 egg yolks
8 cooked langoustines, peeled
10 large scallops
1 crab,just the white meat (freeze the brown meat for another recipe)
FOR THE SAUCE
1 onion, Peeled and finely chopped
1 tsp fennel seeds
1 tsp celery seeds
2 star anise
1 tbsp tomato puree
100ml of brandy
750ml of full fat milk
squeeze of lemon juice
A splash of green tabasco
1 handful of fresh breadcrumbs
3tbsp grated parmesan
1. For the pie:
heat a splash of the oil in a large frying pan and fry the cooked lobster for 5 minutes then remove from the pan.
2. Cut the lobsters lengthways in half, remove the tail meat and chop into good size pieces. Cut off the heads from the shells and set aside for serving. Keep the remaining shells for making the sauce.
3. For the sauce:
heat another splash of oil in a large pan and gently fry the onion, fennel seeds, celery seeds and star anise for 5 minutes until the onion is softened and the spices are aromatic. Add the reserved lobster shells along with the tomato purée and cook for 5 minutes, stir well.
4.Now Add the brandy to the pan, Flambé and Cook until the flames have died down, then add the milk and 250ml water. Bring to a simmer and cook for 20 minutes.
5. Now Pass the stock through a fine sieve, pushing the liquid through to extract all of the flavour. Add the parmesan to the stock, stirring until melted, then set aside to cool.
6. Preheat the oven to 180C
7. peel the potatoes and cook in a pan of boiling salted water for about 15-20 minutes until tender. Drain in a colander and allow the potatoes to steam in the residual heat for a few minutes to rid them of excess moisture. Mash until smooth and season really well with salt and freshly ground black pepper, beat in the egg yolks until well combined. Spoon the mash into a piping bag fitting with a large nozzle.
8. To assemble the fish pie,
spoon half of the sauce into the bottom of an ovenproof pie dish. Arrange the lobster meat, langoustine meat, scallops and crab meat over the sauce. Season with salt and freshly ground black pepper, then squeeze over some lemon juice and add a good splash of green Tabasco sauce. Ladle over the remaining sauce. Allow to cool slightly, this will help you to pipe the mash better
9. Pipe the mash over the filling. Mix together the breadcrumbs and parmesan and sprinkle over the mash.
10. place into the oven and cook for 30 minutes, or until the topping is golden brown Decorate the top with the reserved lobster heads.
Simply serve with sautéed leeks and garden peas, for an absolutely amazing, utterly indulgent, Fish Pie