Saffron Infused Fish Pie



Do any of you lovely bloggers find it rather difficult to get your blogging mojo back after a period of absence? I do, and I tend to over think my posts resulting in numerous drafts being unceremoniously transferred to the recycling bin.
So after a number of back to back dessert (read: CAKE posts) it’s only makes sense that I share a relatively healthy recipe. Saffron Infused Fish Pie. Already sounds deliciously inviting doesn’t it!

A fish pie is a traditional British recipe where a variety of seafood is layered out onto a dish which is then covered in a creamy white sauce, after which topped with a thick layer of luxurious mash. To add my own twist to the well loved pie, I infused the saffron in the cream sauce to give it a richer depth of Asian flavour that can only be achieved by the subtle tones of saffron.



Fish pies are comfort food which can be indulged in at any time of the year. The choice of seafood is entirely up to you and what you are comfortable with. This time around I used white fish, salmon and fresh prawns. But you can always up the ante by using scallops, mussels, crab meat and the likes!



Now moving on to my saffron story; Saffron, as we all know, is probably the most expensive spice in the world and is worth more than gold in weight! However I got lucky on my trip to India last year, and found a number of spice vendors in Darjeeling who were selling 10 little pots of saffron threads for 100 rupees, which is about RM 6, which is about £1.50, which is about $2.50 USD! Ridiculous or what!



Remember when you're slathering on the mash, to create fluffs as I like to call it, where bits of mash stick up, so when the pie is being cooked in the oven, these jagged edges get nice and crispy!



So there you have it, a delectable fish pie with a bit of a posh twist!

Saffron Infused Fish Pie

Serves 6

Ingredients

Filling 

1 onion, quartered
2 bay leaves
70 g butter
70 g plain flour
500 ml milk 
10 saffron threads
100 g prawns, de-shelled and de-veined
500 g - 700 g mixed fish, cubed
Freshly grated nutmeg
Bunch of parsley, chopped

Topping (mash)

500 g potato, cut into chunks
200 ml milk
6 garlic cloves
Zest of one lemon

Method
  1. Prepare mash by boiling potatoes and garlic cloves. Once potatoes are soft, add the milk and lemon zest and mash until smooth and fluffy. Set aside.
  2. For the filling, start by infusing the milk (500 ml) with saffron threads by simmering it over a low heat.
  3. When bubbles start to appear, add onions, bay leaves and fish and poach for 6-8 minutes.
  4. Remove fish and strain the milk and set aside.
  5. In a pan, melt butter and stir in the flour. Cook for 1 minute and remove from heat. Add the poaching milk, a little at a time, and stir until fully incorporated. Continue to add milk until a smooth sauce is obtained. Add more milk if needed.
  6. Return to heat and simmer for a few more minutes. Add the chopped parsley, nutmeg and season with salt and pepper.
  7. Arrange poached fish in an oven proof dish and scatter prawns all over evenly. Pour the sauce over the fish.
  8. Finally coat the pie with mash. Rough the tops and dot with dollops of butter.
  9. Bake for 30 minutes at 200C in a pre-heated oven, or until the pie turns golden brown.