Russian Fish Pie is very similar to Coulibiac – also Russian in origin. The original pie consisted of cod in a stiff parsley sauce placed in the centre of a puff pastry square, “glued” with egg wash and brought together to form four triangles all in one. My preference is to use a mornay sauce and to use a variety of fish.
Russian or not it's really moreish and the portions are generous so think carefully about what you would serve with it – a spot of fusion as an idea – a winter coleslaw I think would go very well – the rich pastry and filling with a crispy, crunchy fresh slaw – you could even kid yourself that it's healthy – ish!
In reality it's about as far from Russia as you'll ever get. The recipe probably came from Coulibiac as mentioned above – a dish consisting of salmon, rice, mushrooms, onions and dill encased in pastry – so a variation on a theme!
Notes :
It's important that the fish and sauce mixture is cooled, nay chilled before you place it on the pastry.
I always make more mornay sauce than required for the fish – it's an indulgence to have extra to pour over the pie.
An optional extra is to add chopped hard boiled eggs.
If you are using cooked, peeled prawns don't add them until you are mixing your sauce with your cooled cooked fish.
A treat or even a supper party dish – just the job for Autumn!
Next up, an every day fish pie ...
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