This is a dish that looks a bit ‘wow’ but is an easy one to assemble. Serve it up for an appreciative audience with its rich combination of chicken and fish. Pie, but not as you know it.
Halibut Chicken Pie
4 x 200g halibut fillets
2 chicken legs
500g button mushrooms
2 sticks of celery
½ bottle white wine
1ltr chicken stock
100ml double cream
2 sheets of ready made puff pastry (or ideally make some bric pastry)
Braise the chicken legs in the chicken stock until very tender, pick the meat carefully and reserve the stock. Finely dice the carrots, shallot, leek and celery and sweat off in a pan. Once softened add the white wine and cook until nearly dry and add the chicken stock. Reduce by half and add the cream – cook on a medium heat until the sauce thickens slightly and add your picked chicken legs. Keep warm. Next, boil the potatoes until soft and push through a ricer. Add as much butter as you dare (remember the calories…) and season with salt and pepper to taste. Season the halibut and pan-fry for 2 minutes each side on a medium to high heat. Cook the pastry sheets as directed and assemble the dish as shown.
Dave is head chef and business partner at Peace & Loaf, 217 Jesmond Road, Newcastle, NE2 1LA | 0191 2815222 | peaceandloaf.co.uk