Salmon, Prawn and Tarragone Pie Recipe with Classic Butter Puff Pastry
Prep/Cook Time: 1 hour
Skill Level: Easy-Intermediate
This beautiful salmon and prawn pie is deliciously good. A subtle hint of tarragon compliments the seafood perfectly, and the creamy sauce, combined with flaky, buttery puff pastry, elevates these individual pies to a whole new level.
- 375g packet Carême Classic Butter Puff Pastry, defrosted (you will need two packets of pastry if replicating our fish scale pattern)
- 600g fresh salmon fillets, skinned
- 2 tablespoons olive oil
- 2 French shallots, finely chopped
- 75g butter
- 75g plain flour
- 150ml dry white wine
- 225ml milk
- 375ml thickened cream
- 10-15 prawns, peel and cooked
- Zest of 1 lemon
- 350g frozen peas
- 1.5 tablespoons finely chopped tarragon
- 1 egg, beaten
- Preheat frypan over medium high heat. Add 1 tablespoon olive oil and cook the shallots for 3 minutes, remove from pan and 1 tablespoon olive oil and fry fish fillets for 4 minutes each side until just cooked through. Set aside to cool. Once cool, use a fork to flake the salmon. Set aside.
- Melt butter in a medium saucepan over medium high heat. When the butter is just melted, add the flour and stir well with the wooden spoon until the mixture forms a paste. Cook for 1 minute until starting to bubble at the edges. Slowly add the wine while whisking the mixture until incorporated, add the milk and cream in the same way then bring to a simmer and cook for 6 minutes until the mixture has thickened and coats the back of a wooden spoon.
- Remove from the heat and add the salmon, prawns, lemon zest, peas, cooked shallot and tarragon. Season with salt and pepper and stir gently to combine. Divide the mixture evenly between four individual serve 2 cup capacity pie dishes and set aside to cool.
- Pre-heat oven to 200°C Roll out the puff pastry and cut into four rectangles then top each pie dish with the pastry. Alternatively, cut small circular shapes from the pastry using the base of a piping tip and layer the circles over each other to form a fish scale pattern*. Brush with beaten egg and bake for 30 minutes until the top is golden.
Note: If you would like to make the fish scale pattern pastry we used in this recipe please note you will need double the quantity of pastry in the ingredient list.