Friday Supper: Fish Pie with Excelsior Chardonnay

This delicious fish pie will take about 30mins to prepare and is well worth the effort. It serves 10 and is great for a casual supper with friends. It also freezes very well so make two and keep one for last-minute entertaining. Serve with Excelsior Chardonnay.

Why is this the right wine choice? When lightly wooded (as Excelsior Chardonnay) Chardonnay can stand up to rich foods like pasta, poultry and fish in creamy sauces. It works particularly well with asparagus, butter, and creamy or eggy dishes, particularly those containing cheese. Conversely chardonnay is not particularly friendly towards herbs, particularly rosemary which turns it into a medicinal taste. This is not a wine to match with hot and spicy dishes, sweetish food or sharp ingredients (like vinegar or sharp fruit sauces).

To serve 10 you will need

  • 500ml vegetable or fish stock
  • 500g skinless salmon fillets
  • 500g skinless pollack fillets
  • 300g raw or cooked prawns
  • 175g frozen peas , defrosted
  • small bunch dill , chopped
  • 200g green beans , chopped
  • 300ml /½ pt white wine
  • 200ml double cream
  • 1 heaped tbsp cornflour
  • 1½kg new potatoes, larger ones halved
  • 3 tbsp olive oil
  • small bunch spring onions , chopped
  • 140g cheddar , grated
  • 1 bunch chives , chopped

For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or


What to do:

  1. Heat the stock in a small pan and add the salmon and pollack. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more.
  2. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
  3. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little.
  4. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened.
  5. Pour over the fish and veg and leave to cool a little while you make the topping.
  6. Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives.
  7. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
  8. To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.


Adapted from BBC Good Food


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