Fish Pie

Albany Extra - - Fish ‘n’ Tips -

In­gre­di­ents

2 (about 120g each) salmon fil­lets 2 (about 200g each) white fish fil­lets

(such as hoki or pink ling)

2 leeks, pale sec­tion only, thickly sliced 1 car­rot, peeled, finely chopped

2 1/2 cups (625ml) milk

1 dried bay leaf

50g but­ter

2 ta­ble­spoons plain flour

1/2 cup (125ml) light thick­ened cream 1 cup (120g) frozen peas

2 ta­ble­spoon chives, finely chopped 1 ta­ble­spoon dill, finely chopped

1 1/2 sheets frozen puff pas­try

1 Free Range Egg, lightly whisked Mashed potato, to serve

Method Step 1

Pre­heat oven to 200C. Place the salmon, white fish, leek, car­rot, milk and bay leaf in a large, deep fry­ing pan over medium-low heat. Bring to a sim­mer and cook for 2 mins or un­til fish is al­most ten­der. Re­move from heat. Use a slot­ted spoon to trans­fer the fish and veg­eta­bles to a large heat­proof bowl. Set aside to cool slightly. Strain the poach­ing liq­uid into a jug. Add solids to the fish and veg­eta­bles in the bowl, dis­card­ing bay leaf.

Step 2

Heat but­ter in a saucepan over medium heat. Add flour and cook, stir­ring, for 2 mins or un­til mix­ture bub­bles. Add milk mix­ture and cook, stir­ring con­stantly, for 5 mins or un­til sauce boils and thick­ens. Re­move from heat. Set aside for 15 mins to cool.

Step 3

Coarsely flake the fish. Add to the cooled sauce mix­ture with the re­served veg­eta­bles, cream, peas, chives and dill. Sea­son. Spoon evenly among four 1 1/2 cup (375ml) ramekins. Place on a bak­ing tray.

Step 4

Use a sharp knife to cut 1 sheet of pas­try into quar­ters. Use a sharp knife to lightly score pas­try, be­ing care­ful not to cut through. Place over fill­ing, al­low­ing cor­ners to over­hang. Cut fish shapes from the re­main­ing pas­try sheet. Place on top of scored pas­try. Brush the pas­try with egg. Bake for 12-15 mins or un­til the pas­try is golden brown and puffed. Set aside for 5 mins to cool slightly. Serve with mash.

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