This savoury and indulgent fish pie with truffle oil and a buttery puff pastry crust will be a hit at any dinner table!

INGREDIENTS:
700g mixed white fish fillets (trout, snapper, or cod work well), cut into bite-sized chunks
300ml milk
2 tablespoons Black Truffle Olive Oil
50g unsalted butter
50g all-purpose flour
1 onion, finely chopped
2 cloves garlic, minced
150g button mushrooms, sliced
150g frozen peas
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Grated Parmesan cheese for topping (optional)

METHOD:

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
   
   
2. Poach the Fish: In a large skillet, pour the milk and add the mixed white fish and smoked haddock. Heat gently over medium-low heat until the fish is just cooked through, about 5-7 minutes. Remove the fish from the milk using a slotted spoon and set aside. Reserve the poaching milk for later.
   
   

3. Make the Truffle Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes. Stir in the flour to form a paste, then gradually pour in the reserved poaching milk while stirring continuously. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Black Truffle Olive Oil. Season with salt and pepper to taste.

4. Add Vegetables and Herbs: Stir in the sliced mushrooms, frozen peas, and chopped fresh parsley into the truffle sauce until evenly combined.

5. Combine with Fish: Gently fold the poached fish chunks into the sauce mixture until well coated.

6. Assemble the Pie: Transfer the fish mixture into a large baking dish. Roll out the puff pastry sheet to fit the top of the dish with a slight overhang. Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry and cut a few slits in the top to allow steam to escape.

7. Brush with Egg Wash: Brush the pastry with beaten egg for a golden finish. If desired, sprinkle grated Parmesan cheese on top for an extra flavourful crust.

8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

9. Serve: Remove the fish pie from the oven and let it cool slightly before serving. Serve hot, garnished with additional chopped parsley if desired.

See how our Truffle Fish Pies turned out over on our Instagram here.