This is one that I've cooked a couple of times now - it's somewhat faster than a traditional fish pie as there's no potato involved. Well, not as the top of the pie, anyway. It's also less claggy than the potato version which makes it eminently edible during summer. Bonus - dress it up with some artfully arranged vegies, or just have it with a green salad and some crusty bread. Wow. I have just shoed and handbagged my plate. Hmmm...
ELLE'S BOUTIQUE OR BUST FISH PIE
1 sheet butter puff pastry, semi defrosted (easier to work with)
1 clove garlic, finely chopped or minced
1 tsp Dijon mustard
320g fish pie mix - Sainsbury's is good (salmon, smoked haddock and pollack)
400g raw, peeled prawns (I tend to go for king prawns)
1/2 cup dry white wine - make it good so you can drink the rest!
2/3 cup double cream
1 tbs finely chopped fresh dill or chives
freshly cracked black pepper to taste
Following the directions on the packed for the puff pastry, turn on the oven (if there aren't directions, around 180 in a fan forced should do it) and while it's heating, cut the sheet of pastry into four squares and lightly score all the edges. Put the pieces onto a baking tray or two if easier, and bake until golden brown. Around 15 to 2o minutes should suffice.
While the pastry is doing its thing, melt the butter in a deep frying pan on medium heat. Saute the garlic and when you're getting that lovely garlicy smell, add the mustard and stir in, then add the seafood. Gently turn until cooked through - this shouldn't take more than a few minutes. Add the wine and simmer for a minute, then remove the seafood to a bowl, keeping the juices in the pan. Turn down the heat and add the cream. Stir in and allow to reduce a little, so the sauce coats the back of your spoon. Add the herbs and pepper and return the seafood to the sauce. Bring it all up to a good bubble, then turn off the heat.
Arrange a good ladle full of the seafood and sauce on a dinner plate and stick the pastry square on top. Or you could put the pastry first and artfully tumble your seafood and sauce over the top. Up to you.
This time around I served with new season baby potatoes and slightly fancified chopped, wilted spinach and baby peas.