Recipe of the week: Estbek House Seafood Pie

EACH week, we're going to bring you a new recipe straight from the kitchens of Yorkshire's finest restaurants, along with our friends at Relish Publications.

This week, we're heading over to Estbek House in Whitby for some seafood pie.

Ingredients:

113g of white fish cut into ounce pieces (we always use Halibut, Silver Hake, Cod)

85g of prawns or crayfish tails

28g brown shrimp (peeled)

A little lobster and a lobster claw (shelled)

150 ml double cream

Fresh chopped parsley (to garnish)

Fresh lemon juice (half a lemon)

2 fresh king scallop (sliced)

A small handful of samphire, kale or spinach

Method:

Pour the cream into a non-stick pan, add lemon juice, salt pepper, and the herbs.

Reduce down till the cream thickens, then add the fish pieces and turn off the heat.

In the mean time place an oven proof dish in a pre heated oven (moderate heat) and start heating a (non-stick) frying pan on the stove top.

Now the sauce has cooled a little add the rest of the seafood.

Drizzle olive oil over the scallops and season with lemon juice, salt and black pepper.

Blanch the Samphire (or spinach/ kale) and re-heat the sauce.

Place the Samphire (etc) into the warmed dish, pour the fish and sauce over.

Ensure the pan is hot for the scallops. Place into the pan searing for 20 seconds, on one side only, until the scallop surface facing towards you starts to change from a translucent to opaque.

Place on top of the seafood, sprinkle with chopped parsley.

To serve:

Serve with potatoes and vegetables of your choice.