Salmon, Prawn & Tarragon Pie

Fresh salmon, prawns and peas are combined with a creamy white wine, shallot and tarragon-infused sauce, then topped with fancy fish scale butter puff pastry to create a jaw-dropping dish that’s guaranteed to impress! The delicate blend of seafood and herbs creates a rich, satisfying flavour that will become a new family favourite.

Give it a try for brunch, lunch or dinner – when the compliments start rolling in, you’ll be glad you did!

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All 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

Method

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. Alternately, 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.

Notes

*If you want to make the fish scale pattern we used in this recipe, please note you will need double the quantity of pastry listed in the ingredient list.