Homely Ocean Pie

Bake Jun Tanaka's seafood-rich pie for the ultimate comfort dinner.

  • Preparation Time20 mins
  • Cooking Time55 mins
  • Serves6
  • DifficultyEasy
Mixed green salad, to serve
600g mixed salmon, cod and smoked haddock, cut into chunks
Juice of 1/2 lemon
100g frozen peas
Salt and freshly ground black pepper

For the bechamel sauce

400ml milk
30g unsalted butter
30g plain flour
Salt and freshly ground black pepper

For the mash

50g unsalted butter
50ml milk
2 large Desiree potatoes
Salt and freshly ground black pepper
1) Remove the potatoes from the oven and mash. 2) Place in a bowl. Pour the milk and butter into a pan and bring to a simmer. Mix in the potato slowly, using a spatula. Season. 3) Make the bechamel sauce. Melt the butter in a pan and slowly add the flour. Cook for 5 minutes, stirring with a spoon. Gradually pour in the milk a little at a time, stirring continuously until you obtain a smooth velvety sauce. Season to taste.

4) Place the pieces of fish and peas into an oven proof dish around 20-by-20cm. Season and add a squeeze of lemon juice. Pour over the bechamel sauce. Spoon on the mash, starting at the edges and working towards the centre. Bake in the oven for 40 minutes.

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