Seafood Pie is another “fish” recipe I made from the BOSH! cookbook, the first one being tofu-fish & chips. This is even more fishy and fish like, it’s really strange. I liked it a lot, hence I’m sharing it on my blog. Also, because no fish is used in this dish, but mushrooms, this pie actually adds towards 5-a-day.
This pie is so fishy that I would have asked if it’s not real fish in it, if I was to have it at a restaurant. Even the texture is similar, because I used, as they recommended, exotic mushrooms with their specific texture.
I made some modifications to the recipe. For example I used dehydrated seaweed instead of nori. Of course, nori is available at the supermarkets, so I would suggest using that if you don’t have from where to buy dehydrated seaweed, like I did. Also, I’ve halved the amount of salt and diminished the amount of fat that went into the pie. I feel that it is still rich and lovely anyway.
Ingredients for Seafood Pie. 4 servings:
– 300g Oyster mushrooms
– 240g Shiitake mushrooms
– 100ml White wine
– 1 big onion
– 10g dehydrated seaweed
– 1 tsp mustard
– 2 tsp nutritional yeast + 2 tsp more for the potatoes
– 2 tsp capers
– 1 tsp caper brine
– lemon juice
– 1kg potatoes for boiling
– 250ml Single Soya Cream
– 1 spoon oil
– 200ml oat milk
Start by peeling the potatoes, cut them in slices and boil them. When the potatoes are boiled, take the pan off the heat and leave it until you need to use the potatoes. I left them in the water, the softer the potatoes are, the easier is to mash them.
Meanwhile, you can hydrate the seaweed. It doesn’t need any boiling, just pour hot water over the seaweed and leave it to hydrate.
Peel, wash, and chop the onion, toss it over the heated oil and leave it to cook, stirring from time to time. Add a bit of water and leave the onion to cook. Wash and cut the mushrooms in slices and add them to the pan, also add the hydrated seaweed. Stir and leave to cook until most of the water the mushrooms released has evaporated. Pour the wine over the mushrooms, stir, and reduce the heat. Add the salt, lemon juice, 50ml milk, mustard, nutritional yeast, the capers, and the caper brine and stir. Pour 100ml of cream and stir.
While the mushrooms are cooking, mash the potatoes. Pour the remaining cream and the remaining milk over the potatoes. Add a bit of salt and make the mash. You can add some more nutritional yeast, if you want to. I did.
Heat the oven at 180C or 160C for fan assisted ovens. In a pan, put the mushrooms on the bottom. Scoop the mash potatoes over the top. Level with the back of the spoon, before making some waves with a fork. Bake the pie for 20 minutes. Grill the pie, to get that lovely mash topping.
The pie is ready to be served. There are 4 big portions. Enjoy with some white wine.