Seafood Mornay And Asparagus Pie Recipe
July 7th 2010 16:50
Ingredients
150g Fish fillet
100g Crabmeat or seafood extender
6 Prawn Tails
1 Brown onion
1 Garlic Chive
60ml White wine
4 Asparagus spears
200ml Bechamel sauce
250g Pie pastry
Salt and Pepper
150g Grated Cheese
Method
Trim the asparagus and par-cook it in boiling water.
Gently sauté (fry) the finely diced onion.
Cut the fish into 2½ cm cubes.
Add the raw seafood and fry it without breaking it up.
Add the chives, the chopped asparagus and the cooked seafood.
Deglaze (get the flavour from) the pan with a splash of white wine and then add the béchamel sauce.
Season the mixture with salt and pepper, allow it to simmer then remove it from the heat.
Parbake a large pie shell as demonstrated previously.
Spoon the seafood mixture into the shell and top with half the grated cheese.
Cut the pastry offcuts into rough strips and make a lattice over the top of the pie.
Return the pie to the oven for a further seven minutes to bake the top.
Top the pie with the remaining cheese and return it to the oven to melt the cheese.
Alternatively, grill the top to brown the cheese.
Serve Seafood Mornay and Asparagus Pie hot, accompanied by salad and a wooded chardonnay.
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