Oat-crusted Fish Pie is a traditional Scottish recipe for a classic pie of seafood and eggs in a béchamel base topped with an oat pastry crust before being oven baked. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Oat-crusted Fish Pie.
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Ingredients:
For the Filling:
60g (2 oz) butter
2 tbsp plain flour
300ml (1 1/4 cups) milk
550g (1 1/4 lbs) white fish fillets
100g (3 1/2 oz) prawns (shelled) or shellfish meats
1 tbsp parsley, chopped
2 hard-boiled eggs, peeled and chopped
1 tbsp chives, chopped
For the Pastry:
60g plain flour
120g rolled oats, processed to a flour in a blender or food processor
90g (3 oz) butter
salt, to taste
cold water, to bind
beaten egg, to glaze
handful of oats, for sprinkling (optional)
Method:
Skin the fish, remove any pin bones then chop the flesh. Chop the prawns or shellfish meats and mix with the fish (for a slightly richer dish use langoustine tails).
Melt the butter in a pan, scatter over the flour and stir to form a smooth roux then cook, stirring constantly, for 1 minute. Gradually beat in the milk then bring to a boil and cook until the sauce has thickened.
Stir in the fish mix, parsley, chopped eggs and chives then turn into a buttered baking dish and set aside to cool.
In the meantime, prepare the topping. Combine the wheat flour, oat flour and a pinch of salt in a bowl. Add the diced butter and rub into the flour mix with your fingertips. Now work in just enough cold water to bring the ingredients together as a dough. Shape the dough into a ball, cover with clingfilm and chill in the refrigerator for at least an hour (this makes the pastry much easier to handle).
Turn the dough out onto a floured work surface and roll out until large enough to cover the top of the baking dish. Crimp the edges onto the baking dish and trim off the excess. Brush the top with beaten egg to glaze.
Sprinkle the oats over the top (if using) then transfer to an oven pre-heated to 170ºC (340ºF) and bake for 25 minutes, or until the filling is piping hot and the crust is golden brown. Serve hot.
