Recipe: Lucy Tweed’s Champagne Fish Pie is Peak “Lazy Luxe”

Lucy Tweed loves a good high-low recipe. Take this “fish pie in a party frock” from her latest book, Tender. It’s simple enough for a Tuesday night dinner, yet sophisticated enough to throw down before black-tie guests at your next soirée. 

To lean into the drama, Tweed suggests an icy bowl of caviar, dollops of crème fraîche, and a generous tumble of fresh chives. Whether you serve it with buttered greens or a crisp salad, the result is a little bit cheeky, slightly ridiculous, and the “epitome of lazy luxe.”

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Lucy Tweed’s champagne hash pie

Serves 6
Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients

500g ocean trout fillet or other firm white fish fillets, skin removed, chopped into bite-sized pieces
500g raw prawn meat, tails removed, chopped into bite-sized pieces
1 smoked river trout or hot smoked salmon fillets, meat flaked from the bone
135g (1 cup) cooked picked crab meat
1 leek, pale part only, thinly sliced
15g (¼ cup) dill, picked
375ml (1½ cups) champagne or prosecco
250ml (1 cup) thin cream
1 tbsp lemon juice
1 tsp dijon mustard
2 tbsp cornflour
Zest of ½ lemon
Salt, to season
Freshly ground black pepper, to season
10 frozen oval-shaped hash browns, halved

Method

Preheat the oven to 200°C fan-forced.

In a large bowl, combine the ocean trout, prawn meat, smoked trout, crab meat, leek, dill, champagne or prosecco, cream, lemon juice, mustard, cornflour and lemon zest.

Season generously with salt and pepper and mix gently to combine. If you prefer a saucier bake, add an extra 60ml (¼ cup) of prosecco at this stage. Pour the mixture into an oiled ovenproof baking dish.

Arrange the hash brown halves on top of the seafood mixture, overlapping slightly to create a scaled effect.

Bake in the oven for approximately 45 minutes, or until the centre is steaming hot and the fish is cooked through.

Best eaten immediately but can be refrigerated in an airtight container for up to 3 days.

Notes

If the top is browning too quickly, cover loosely with foil for the last 10–15 minutes.

Add a handful of peas or baby spinach to the seafood mixture for extra greens.

This is an edited extract from Tender by Lucy Tweed. Photography by Rob Palmer. Published by Murdoch Books (RRP $39.99)