Home > Recipes > Nourishing winter recipes > Crumble-topped fish pie with soft-boiled eggs

Crumble-topped fish pie with soft-boiled eggs

Name: Crumble-topped fish pie with soft-boiled eggs
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: For the master filling; 300g skinless and boneless sustainable cod loin, cut into 2cm chunks; 100g rock salt or coarse salt; Sunflower oil for frying; 30g unsalted butter; 1 onion, finely chopped; 3 leeks, finely sliced; 1 large garlic clove, crushed; ½ tsp mustard powder; 90g plain flour; 150ml dry white wine; 300ml fresh fish stock; 220ml double cream; Juice ½-1 lemon to taste; 300g sustainable skinless and boneless smoked haddock, cut into 2cm chunks; 150g sustainable raw peeled and deveined king prawns; Medium bunch fresh flatleaf parsley, roughly chopped; For the topping; ½ tsp cayenne pepper; 6 medium free-range eggs; 100g plain flour; 100g melted unsalted butter; 100g jumbo oats; 60g parmesan; You’ll also need…; 2 litre ovenproof pie dish or 6 x 350ml pie dishes

Published: 10 Jun 16
Updated: 18 Mar 24

Soft-boiled eggs make this fish pie recipe even more rich and luxurious whilst the oat topping gives it a crispy texture.

Easy
May 2016

Test kitchen approved

Serves 6
Hands-on time 65 min, oven time 45 min

Soft-boiled eggs make this fish pie recipe even more rich and luxurious whilst the oat topping gives it a crispy texture.

Nutrition: per serving

Calories: 840kcals
Fat: 52.8g (28g saturated)
Protein: 43g
Carbohydrates: 40.8g (4.3g sugars)
Fibre: 5.3g
Salt: 2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

For the master filling

300g skinless and boneless sustainable cod loin, cut into 2cm chunks
100g rock salt or coarse salt
Sunflower oil for frying
30g unsalted butter
1 onion, finely chopped
3 leeks, finely sliced
1 large garlic clove, crushed
½ tsp mustard powder
90g plain flour
150ml dry white wine
300ml fresh fish stock
220ml double cream
Juice ½-1 lemon to taste
300g sustainable skinless and boneless smoked haddock, cut into 2cm chunks
150g sustainable raw peeled and deveined king prawns
Medium bunch fresh flatleaf parsley, roughly chopped

For the topping

½ tsp cayenne pepper
6 medium free-range eggs
100g plain flour
100g melted unsalted butter
100g jumbo oats
60g parmesan

You’ll also need…

2 litre ovenproof pie dish or 6 x 350ml pie dishes

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cod in a non-metallic bowl, cover with the salt, then leave for 20 minutes (see Know-how). Thoroughly rinse the fish, then pat dry.
Meanwhile, heat a glug of oil and the butter in a flameproof casserole over a medium heat. When the butter has melted, add the onion and leeks and fry for 10 minutes or until softened. Stir in the garlic, mustard, flour and cayenne pepper, then cook for 1 minute. Add the wine and beat with a wooden spoon until smooth.
Slowly stir in the stock, cream and juice of ½ lemon and cook, still stirring, for 5–10 minutes until the sauce is thick enough to hold its shape (see tip). If it isn’t quite there, turn the heat to low and keep stirring. Taste and add more lemon juice if it needs it.

Turn off the heat, then stir in the fish, prawns and parsley. Pour into the baking dish(es).
Boil the eggs in a large pan of water for 5 minutes, then drain and run under cold water until completely cold. Carefully peel the eggs, then place them whole in the baking dish, spaced evenly over the pie filling.
Mix the flour with the butter in a large mixing bowl. Stir in the oats and season well. Sprinkle the crumble mixture over the filling as best you can (there will be a few gaps), then grate over the parmesan. Bake the pie for 40-45 minutes until the crumble is golden and the filling is piping hot.