Catch of the Day

Looking for a new fish dish to try this year? Look no further. This lattice-topped fish and leek pie doesn’t only look great, it tastes great too. This winter warmer is a perfect option for the day after New Year’s Day, high in protein, low in fat and very comforting. Featuring smoked haddock, cod and prawns, it’s also a perfect alternative to a Sunday roast and is sure to become a family favourite.

METHOD

1 Unroll the puff pastry on to a floured worktop. Cut into strips at least 8cm longer than your pie dish. Cover a large baking sheet with greaseproof paper (make sure it fits in your fridge!) and arrange evenly spaced strips of puff pastry next to each other. Next, carefully weave evenly spaced strips of puff pastry under and over the first layer at a 90° angle to create a lattice effect. Place in the fridge and chill for 1 hour until firm.

2 Preheat the oven to 220°C/fan 200°C/gas mark

7. Prepare your pie dish by rubbing the inside with a little butter.

3 Gently melt half the butter in a large non-stick frying pan. Add the leeks and a pinch of salt and fry for around 8-10 minutes, until softened but not browned. Once cooked, place the leeks in the bottom of the pie dish.

4 Add the remaining butter and flour to a non-stick saucepan. Stir until combined then slowly add the milk, whisking constantly on a medium heat.

5 Slowly add the stock and continue to whisk on the heat until you have a thick sauce consistency.

6 Add the lemon zest then season with salt and pepper. Leave the sauce to cool for 15 minutes.

7 Scatter the smoked haddock and cod over the leeks in the pie dish then top with the prawns. Pour over the sauce. Place the pie dish on to a baking sheet.

8 Carefully transfer the criss-crossed pastry latttice to the top of the pie dish, pressing down the sides. Brush the pastry with the egg wash.

9 Bake for 30-35 minutes in the preheated oven until the pastry is golden and the fish is cooked through. Serve with your favourite sides.