Skip to main content

Florentine Fish Pie

This Fish Pie is made so simply with your Asko Steam Oven. Everything is cooked in the oven before being assembled and baked. It can be as basic or as decadent as you like by changing the type of fish. You can use Tinned Smoked fish, or a freshly smoked fish along with any type of fresh fish or shellfish. Prawns, mussels or even scallops will turn a regular weekday meal into something really special .

This recipe makes a very large pie, or 2 smaller pies. One can be frozen for later use.

This recipe was written by Paula Sim, Cooking Technology Expert, Wellington

Place eggs in steam proof tray, put in cold ASKO steam/combi oven.  Set oven to 100c steam, when temperature is reached set timer for 6 minutes 

Fish Place all ingredients listed under steaming fish in the recipe into a in steam proof tray, once the  6 minutes for the eggs has passed place in oven alongside or over or under eggs and reset timer for 6 more minutes 

Spinach and Prawns Place in separate steam proof trays, once timer goes off add to oven and reset for another 4 minutes. 

Total cooking time will be 16 minutes.  Remove all dishes from the oven.  Switch oven to Top and Bottom heat 200C

 Squeeze excess water from spinach, roughly chop and lay in large buttered oven proof dish.
Gently lift fish from poaching liquid into a large bowl, breaking up any large pieces, strain liquid into jug. Add peeled and quartered eggs along with prawns to the bowl with fish and very gently stir to combine   

For the sauce, melt butter over medium heat, add flour mace or nutmeg, stir till well combined and bubbling.  Add reserved strained liquid from fish and simmer stirring till thickened.  Remove from heat, add cheese and check seasoning.

Pour sauce over fish, prawns and eggs.  Mix gently, pour over spinach and top with breadcrumb mix. 

Place back in oven for 20 minutes or until golden.  Alternatively place in fridge till ready to use. 

Serve alongside a green salad with lemon dressing. 

 

Our Products

Ingredients

4 eggs

For steaming the fish:
500gm moist smoked fish
500gm white fish fillets
3 cups full cream milk
Small handful of parsley stalks
2 bay leaves
6 pepper corns

300-400g washed chopped or baby spinach leaves
300 g prawn meat or other shellfish (optional)

For the Sauce
50gm butter
1/3 c plain flour
Pinch of mace or nutmeg
¼ c grated gruyere cheese 

Topping
1c fresh breadcrumbs
3 tbsp finely chopped parsley
Zest of 1 lemon
½ grated parmesan cheese