Russian Fish Pie Recipe

Ingredients :

Serves 4-6

• 450g / 1lb orange roughly or haddock fillet

• 150ml / ¼ pint dry white wine

• salt and freshly ground black pepper

• 75g / 3oz butter or margarine

• 1 large onion, peeled and finely chopped

• 75g / 3oz long-grain rice

• 1 tbsp freshly chopped dill

• 125g / 4oz baby button mushrooms, quartered

• 125g / 4oz peeled prawns, thawed if frozen

• 3 medium eggs, hard-boiled and chopped

• 550g / 1¼lb ready-prepared puff pastry, thawed if frozen

• 1 small egg, beaten with a pinch of salt

• assorted bitter salad leaves, to serve

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6, 15 minutes before cooking. Place the fish in a shallow frying pan with the wine, 150ml / ¼ pint water and salt and pepper. Simmer for 8-10 minutes. Strain the fish, reserving the liquid, and when cool enough to handle, flake into a bowl.

2. Melt the butter or margarine in a saucepan and cook the onions for 2-3 minutes, then add the rice, reserved fish liquid and dill. Season lightly. Cover and simmer for 10 minutes, then stir in the mushrooms and cook for a further 10 minutes, or until all the liquid is absorbed. Mix the rice with the cooked fish, prawns and eggs. Leave to cool.

3. Roll half the pastry out on a lightly floured surface into a 23 x 30.5cm / 9 x 12 inch rectangle. Place on a dampened baking sheet and arrange the fish mixture on top, leaving a 1cm / ½ inch border. Brush the border with a little water.

4. Roll out the remaining pastry to a rectangle and use to cover the fish. Brush the edges lightly with a little of the beaten egg and press to seal. Roll out the pastry trimmings and use to decorate the top. Chill in the refrigerator for 30 minutes. Brush with the beaten egg and bake for 30 minutes, or until golden. Serve immediately with salad leaves.