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Truffle Oil Fish Pie

This savoury and indulgent fish pie with truffle oil and a buttery puff pastry crust will be a hit at any dinner table!

Total time 1 hour 30 minutes
Servings 4-6 servings
Truffle Oil Fish Pie

Ingredients

  1. 700g mixed white fish fillets (trout, snapper, or cod work well), cut into bite-sized chunks
  2. 300ml milk
  3. 2 tablespoons Black Truffle Olive Oil
  4. 50g unsalted butter
  5. 50g all-purpose flour
  6. 1 onion, finely chopped
  7. 2 cloves garlic, minced
  8. 150g button mushrooms, sliced
  9. 150g frozen peas
  10. 2 tablespoons chopped fresh parsley
  11. Salt and pepper to taste
  12. 1 sheet of puff pastry, thawed if frozen
  13. 1 egg, beaten (for egg wash)
  14. Grated Parmesan cheese for topping (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. Poach the Fish: In a large skillet, pour the milk and add the mixed white fish and smoked haddock. Heat gently over medium-low heat until the fish is just cooked through, about 5-7 minutes. Remove the fish from the milk using a slotted spoon and set aside. Reserve the poaching milk for later.
  3. Make the Truffle Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes. Stir in the flour to form a paste, then gradually pour in the reserved poaching milk while stirring continuously. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Black Truffle Olive Oil. Season with salt and pepper to taste.
  4. Add Vegetables and Herbs: Stir in the sliced mushrooms, frozen peas, and chopped fresh parsley into the truffle sauce until evenly combined.
  5. Combine with Fish: Gently fold the poached fish chunks into the sauce mixture until well coated.
  6. Assemble the Pie: Transfer the fish mixture into a large baking dish. Roll out the puff pastry sheet to fit the top of the dish with a slight overhang. Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry and cut a few slits in the top to allow steam to escape.
  7. Brush with Egg Wash: Brush the pastry with beaten egg for a golden finish. If desired, sprinkle grated Parmesan cheese on top for an extra flavourful crust.
  8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
  9. Serve: Remove the fish pie from the oven and let it cool slightly before serving. Serve hot, garnished with additional chopped parsley if desired.

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Truffle Oil Fish Pie

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