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Summery Salmon, Cod and Prawn Fish Pie
Summery Salmon, Cod and Prawn Fish Pie
As seen on TV
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Who made this dish?
Miranda
Miranda Gore Brown has two children and lives in West Sussex. Miranda: "I just love baking. It's about building a home, it's about family, it's about sharing things with friends, it's about making people happy, it's about excited faces on children when they come down in the morning when you've made biscuits. Baking for me is just about so many things." She hopes that her salmon, cod and prawn pie will delight the judges today. Miranda: "I thought about this weekend and I thought, what would I like to eat here if I came to Mouse Mael for the day? And you know, we love fish pie, so I'm hoping that it's going to go down well." She's using two types of pastry: a buttery shortcrust underneath made by cubing butter into flour, freezing it, then blasting in food processor with egg; and a quick, flaky pastry on top. Mary Berry: "I think it's really luxury fish." Miranda: "Yes, it's sort of smarter fish pie." Paul Hollywood: "Miranda's been consistent right the way through. She is one of the contenders. She's got all the skills." She decorated with freehand leaves and used a crimper around the edges.

Mary Berry : "Just looks as though I want to cut straight into it. Oh, summer times here. Look at that. Is that a lovely surprise? And underneath. I shouldn't look. I know. I can't bear it. Soggy bottom. Well, yeah, you can see where it sort of starts there. Yeah, there's not much color." 


Paul Hollywood: "For me. It's slightly under seasoned. It's on the bland side." Miranda: "Oh, gosh, I thought you were going to say the opposite." Paul Hollywood: "It doesn't eat. No, it is, you know. You didn't taste it. Tasting is very important. 


Miranda: "I put most of the seasoning in the fish, to be fair." 


Paul Hollywood: "No good. You bring a lovely pie to table. And you're all proud of it as you walk in with it, you taste and you think, if only I'd put a bit of nutmeg, little bit of more pepper and salt.." 


Excellent appearance and texture with perfect pastry, but critically underseasoned filling despite being otherwise technically accomplished.

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