New Zealand Woman’s Weekly

Creamy fish pan pie



40g butter

1 medium leek, thinly sliced

1 stick celery, finely sliced

1 medium carrot, finely chopped

1/3 cup (50g) plain flour

½ tsp ground white pepper

1 cup (250ml) fish stock

½ cup (125ml) cream

1 fresh bay leaf

2 tsp Dijon mustard

1 tsp finely grated lemon zest

800g firm white fish fillet, chopped

1 tbsp chopped parsley

1 tbsp finely chopped dill

1 egg, lightly beaten

1 sheet butter puff pastry, thawed

1 Melt the butter in a medium ovenproof frying pan over medium heat. Add the leek, celery and carrot; cook, stirring, until leek is lightly golden.

2 Add the flour and white pepper; cook, stirring, for 1 minute. Gradually stir in the stock and cream; cook, stirring, until the sauce boils and thickens. Add the bay leaf, mustard and lemon zest, stirring to combine. Add the fish, parsley and dill, stirring to combine. Remove from heat and set aside for 15 minutes to cool slightly.

3 Preheat oven to 220°C.

4 Brush frying pan edge with a little beaten egg. Top with pastry and trim the edges. Brush with a little more egg. Place pan on the oven tray.

5 Bake for 25-30 minutes or until pastry is puffed and browned.

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