by Charlie Clapp
We’ve teamed up with deliciousmagazine.co.uk in the run up to Christmas to find the perfect wine matches to some of the UK’s favourite dishes. In 4 weeks, we’ll feature 4 easy to make delicious. dishes, each matched to a selection of wines, making it as easy as possible for you to choose your festive wines this year.
This week, try this quick and easy fish pie. Wonderfully comforting on a cold winter’s night and a perfect speedy mid-week supper solution…
Takes: 10 minutes to make, 20-25 minutes to cook
- 230g ready-made béchamel sauce (we like The Saucy Fish Company’s Fish Pie Sauce)
- 25g Cheddar, grated
- Small handful each of fresh dill and flatleaf parsley, chopped
- Grated zest and juice of 1 lemon
- 320g fish pie mix
- 375g all-butter ready-rolled shortcrust pastry (we like Jus-Roll)
- 1 medium free-range egg, beaten
- Peas to serve
- Preheat the oven to 200°C /fan180°C /gas 6.
- Pour the béchamel sauce into a bowl, stir through the cheese, herbs, lemon zest and juice, then season to taste. Fold through the fish pie mix, then spoon into 2 x 400ml ramekins or mini pudding basins (about 12cm in diameter).
- Unroll the pastry and cut out 2 x 14cm discs. Brush the inside of the ramekins/basins with the egg, then top each with a pastry disc, pushing it into the basin a little so that the edges fold.
- Tidy the folds around the edge of the ramekins/basins then trim to fit. Brush with beaten egg, then decorate with the trimmings.
- Bake for 20-25 minutes until golden brown and piping hot. Serve with buttered peas.
Tip: Make these pies even more special by adding raw king prawns or scallops to the fish pie mix.
Nutritional Info per serving:739kcals, 42.1g fat (15.3 saturated), 42.9g protein, 46.6 carbs, 4.5g sugar, 3.4g salt
Majestic Wine Pairings
Lively and fresh with clean citrus aromas. Crisp, fruity and steely dry on the palate. The finish is long and lean.
Why this Wine?
The clean ripe fruit and crisp acidity will balance the oiliness of the fish perfectly.
Alive with the intense aromas of gooseberry, guava and passionfruit. The palate is well balanced with mouth watering acidity and grapefruit flavours leading into a long finish of remarkable intensity.
Why this wine?
The mouthwatering acidity and intensity of green fruit will marry perfectly with the rich béchamel sauce and meaty white fish.