29 September, 2022

GARRY HUGHES' STAR GAZEY PIE

Today's exclusive recipe comes from Garry Hughes, executive head

chef at The Shelbourne Dublin. First served at the hotel in 1924 the

dish appears on Hughes' seven course Constitution Room menu.

It's something of a showstopper and would be perfect for a

special occasion

 

WHAT YOU NEED

30g butter
1 onion, finely chopped
1 leek, finely chopped
Sprig of thyme
4 cloves of garlic
250ml fish stock 
300ml double cream 
200ml Champagne 
1 tsp salt
Small bunch of fresh parsley, chopped
200g puff pastry (two large sheets)
6 scallops
12 cooked mussels
12 cooked cockles
300g diced salmon
300g diced turbot or halibut
12 shelled prawns, deveined and cleaned
6 whole Dublin Bay prawns (large ones if possible)
Freshly ground black pepper
Egg wash 
 

WHAT YOU DO

Step 1. Sweat the onion and leek with the thyme and garlic until soft with no colour.
Step 2. Deglaze the pan with Champagne and reduce, add in the fish stock, reduce by half then add in the cream, taste and season. Leave this to cool.
Step 3. Divide the fish between 6 small pots or ramekins, and pour over the cream mixture just to slightly cover the fish mixture.  
Step 4. Cut a disc of pastry to cover the top of each pot, then cut out a hole in the centre of each dish. Place the unshelled prawn into the hole.

Step 5. Egg wash the pastry. Bake at 180 for 15 minutes until cooked and golden brown.

 

Garry Hughes is executive head chef at The Shelbourne, theshelbourne.com
 
 

 

Serves 6 | Difficulty: Easy |

Time: 1-1.5 hours

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