Summery Salmon, Cod and Prawn Fish Pie
Miranda created this dish for Great British Bake Off ™ Series 1. Built around a luxury summer trio of salmon, cod and prawns, the pie sits between two different pastries — a buttery shortcrust base and a quick flaky lid finished with freehand pastry leaves and a fluted crimped edge. Mary Berry called it "really luxury fish" and Paul Hollywood praised Miranda as one of the strongest, most consistent bakers in the tent. This Fix-It version preserves every praised element while correcting the two judge-flagged faults: the shortcrust base is now blind-baked to a proper golden colour, and the seasoning (salt, pepper and nutmeg) lives in the béchamel where the bulk of the flavour belongs.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE BUTTERY SHORTCRUST BASE
- Cold unsalted butter — 10 tbsp / 140 g, cubed and frozen 15 minutes
- All-purpose flour — 2 1/4 cups / 275 g, plus extra to dust
- Fine sea salt — 1/2 tsp / 3 g
- Large egg — 1, lightly beaten
- Ice water — 1–2 tbsp / 15–30 ml, as needed
- FOR THE QUICK FLAKY PASTRY LID
- Cold unsalted butter — 12 tbsp / 170 g, frozen 30 minutes for grating
- All-purpose flour — 1 3/4 cups / 215 g, plus extra to dust
- Ice water — 5–6 tbsp / 75–90 ml, adjust to dough
- Egg yolk — 1, mixed with 1 tsp / 5 ml water
- FOR THE FISH AND FILLING
- Whole milk — 2 cups / 475 ml, for poaching
- Bay leaves — 2, fresh if possible
- Black peppercorns — 8, whole
- Small onion — 1, halved
- Skinless salmon fillet — 12 oz / 340 g, mid-cut, pinboned
- Skinless cod loin — 12 oz / 340 g, firm and sustainable
- Raw peeled prawns — 7 oz / 200 g, tail-off and deveined
- Unsalted butter — 5 tbsp / 70 g, for the roux and leeks
- Large leek — 1 / about 200 g, finely sliced
- All-purpose flour — 1/3 cup / 40 g, for the roux
- Dry white wine — 1/4 cup / 60 ml
- Dijon mustard — 1 tsp / 5 g
- Wholegrain mustard — 1 tsp / 5 g
- Lemon — 1, zest grated and half juiced
- Freshly grated nutmeg — 1/4 tsp
- Fine sea salt — 1 1/2 tsp / 9 g
- Freshly ground black pepper — 3/4 tsp
- Heavy cream — 1/4 cup / 60 ml
- Fresh flat-leaf parsley — 1/4 cup chopped / 10 g, plus more to serve
- Fresh dill — 2 tbsp chopped / 5 g
- Fresh chives — 2 tbsp chopped / 5 g, snipped