- Prep Time:20 mins
- Cook Time:45 mins
As the weather starts cooling down, the search begins for hearty and filling dishes to warm you from the inside. This classic fish pie has taken on a modern twist with its quinoa crust, and the peas and corn add both sweetness and colour to the dish.
Original recipe by Coles | 16.4.14
+1 1 Can (420g) Edgell Baby Peas and Corn
- ⅔ cup quinoa
- 1⅓ cup water
- Pinch sea salt
- 2 tablespoons olive oil
- 2 small leeks, washed, sliced
- 2 fennel bulbs, finely chopped
- ⅓ cup arrowroot powder (or cornflour)
- 2 teaspoons hot English mustard powder
- 3 cups fish stock
- ½ cup chopped parsley
- 2 tablespoons lemon juice
- 20 smoked mussels
- 300g salmon fillet, skinned, cubed
- 300g ling fillet, cubed
Preheat oven to moderate, 180°C. Rinse quinoa and add to pan with water and salt and bring to the boil on high. Reduce heat to low and simmer, covered, for 10-15 mins until tender.
Meanwhile, heat half the oil in a saucepan on medium. Sauté leek and fennel for 4-5 mins until tender.
Blend arrowroot and mustard powder with a little stock to form a paste. Gradually blend into leek mixture with remaining stock. Bring to the boil on medium, stirring, until thickened. Season to taste and simmer for 1-2 mins.
REMOVE FROM HEAT AND ADD DRAINED EDGELL PEAS AND CORN. STIR THROUGH PARSLEY AND LEMON JUICE.
Blend seafood through sauce and evenly fill 6-8 ovenproof ramekins. Place on a baking tray.
Drizzle remaining oil through quinoa, stirring. Top each ramekin with an even amount of quinoa. Bake for 15-20 mins, until golden. Serve with vegetables.
If ling is unavailable, any other firm white fish (such as blue grenadier, whiting, or barramundi) can be substituted.
The size of your ramekins will determine how many pies to make, or to make a family sized pie, bake in a 2.5L oven proof dish and increase the baking time to 30-40 mins.