Omega Fish Pie

    Omega Fish Pie

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    This pie is named 'the omega' because it contains fish that are rich in omega oils. It is also unusual because it doesn't use pastry as a top crust but instead uses a polenta soda bread mix.

    Ingredients
    Serves: 6 

    • Filling
    • 90g butter
    • 2 onions, finely diced
    • 2 sticks celery, finely diced
    • 90g plain flour
    • 150ml white wine
    • 2 cloves garlic, crushed
    • 600ml milk
    • 900g assorted salmon, trout and mackerel, skinned and chopped into large chunks
    • salt and pepper, to taste
    • 1 generous handful parsley leaves, finely chopped
    • Topping
    • 140g plain flour
    • 140g polenta (cornmeal) finely ground
    • 90g caster sugar
    • 1 teaspoon salt
    • 3 teaspoons baking powder
    • 1 egg
    • 200ml milk
    • 90ml vegetable oil

    Directions
    Preparation:20min  ›  Cook:40min  ›  Extra time:1hour marinating  ›  Ready in:2hours 

    1. Filling: Melt the butter in a large saucepan and then add the onions and the celery. Reduce the heat and cook gently for about 10 minutes.
    2. Put the flour in a small bowl and then add the white wine. Mix thoroughly until smooth.
    3. Add the garlic to the onions and then the milk and the fish. Turn the heat up to medium and then add the flour and wine mix. Season to taste and finally stir in the chopped parsley.
    4. Remove from the heat and place the mix into an oven-proof dish. Allow to cool for at least an hour preferably in the fridge.
    5. Preheat the oven to 200 degrees C.
    6. Topping: In a large bowl mix together the dry ingredients for the topping.
    7. In a second bowl whisk together the egg and the milk then add the oil. Add this to the dry ingredients and stir well until smooth and a medium dropping consistency.
    8. Pour this over the chilled filling and spread to cover completely.
    9. Bake in the oven for about 30 minutes until golden brown. Remove from the oven and serve hot.

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