I’ve been sitting on my much loved Fish & King Prawn Pie recipe for some time now, eager to share it with you when the time came. It's a trawler to table tale, inspired by my Dad's love of green prawns and a hybrid of Jamie Oliver & Matt Moran's famous recipes - starring local Queensland seafood.
Then two Sundays ago in Sydney’s Sun-Herald newspaper, the Winter Food Issue of 'Sunday Magazine' captured the most edible cover I've seen in ages. Take a look here. It was no surprise to learn it had been shot by the very talented Katie Quinn of What Katie Ate fame - one of our favourite Aussie food bloggers and photographers. Don't you just adore the scaly texture to her fishy puff pastry! Such a clever gal. Thank you Katie. Don't miss her amazing Tokyo images at the worlds largest wholesale fish markets too.
For fellow magazine fanatics and creative friends, have you checked out Cover Junkie yet? - a website dedicated to creative magazine covers.
Creamy Fish and Prawn Pie
prep time: 30 minutes + cooking time: 30 minutes serves 4 (or 6 if served with a side of mash)
Ingredients - knob of butter ❤ 2 tablespoons olive oil ❤ 1 medium carrot, peeled and grated ❤ 2 celery stalks, sliced finely ❤ 1 leek, white part only chopped finely ❤ 1 tablespoon plain flour ❤ 1 lemon, fine zest & juice ❤ 1 cup (250ml) fish stock ❤ 125grams fresh green king prawns ❤ 500 grams firm white fish fillets, diced coarsely ❤ ½ cup (125ml) pouring cream ❤ 1 tablespoon dijon french mustard ❤ 1 cup (120 grams) frozen peas ❤ just picked flat leaf parsley ❤ ½ cup (40 grams) freshly grated parmesan ❤ ½ cup freshly grated quality cheddar ❤ 1 sheet puff pastry (I use Careme - the best from my local deli) OR 1kg potatoes, peeled, cooked & mashed ❤ 1 egg, beaten lightly ❤ sea salt and freshly ground black pepper
Method - Preheat oven to hot 220°C (425°F). Lightly butter an oval baking dish (6cup capacity). Grate carrots and slice leek and celery. Finely chop parsley.