Summer Fish Pie
Table of Contents
A wonderfully calorie-free as well as summery fish pie, absolutely delicious!
Serves 4
Prep time: 15-20 minutes
Cooking time: 40 minutes
Ingredients
For the fish
300g/10½oz cod loin, peel removed, cutting into chunks
200g/7oz salmon steak, cutting into chunks
200g/7oz raw Rex prawns, heads as well as shell removed
1 lemon, juice, zest of ½ lemon
salt as well as freshly terra firma dark pepper
3 tbsp chopped fresh chives
For the sauce
50g/2oz butter
1 onion, chopped
½ lemon, zest only
3 tbsp obviously flour
175ml/6fl oz milk
125ml/4fl oz double cream
175ml/6fl oz dry out white wine
2 tbsp crème fraîche
4 boiled eggs, peeled, halved
100g/3½oz asparagus spears, woody ends trimmed, cutting into 5cm/2in lengths
75g/3oz fresh peas
For the pastry
500g/1lb 1oz ready-made puff pastry
1 egg, beaten
Method
1. Preheat the oven to 180°C/350°F/Gas 4.
2. For the fish, house the salmon, cod as well as prawns into a bowl, add together the lemon juice as well as zest as well as flavor amongst common salt as well as freshly terra firma dark pepper. Add the chives, stir good as well as laid aside to marinate inward the refrigerator for at to the lowest degree xxx minutes.
3. Meanwhile, for the sauce, melt the butter inward a frying pan as well as fry the onion until softened. Stir inward the lemon zest as well as flour as well as mix good as well as gear upwardly for 2-3 minutes, stirring constantly, thus piece of cake stir inward the milk, cream as well as thus white vino as well as gear upwardly for a farther 2-3 minutes, or until the sauce has thickened. Stir inward the crème fraîche as well as flavor to taste, amongst common salt as well as freshly terra firma dark pepper.
4. Pour the sauce over the fish as well as stir gently until good combined. Spoon one-half of the fish into a large pie dish, add together the eggs, asparagus as well as peas, thus top amongst the remaining fish mixture.
5. For the pastry, ringlet the puff pastry out thinly until large plenty to encompass the pie dish. Brush a fiddling beaten egg to a greater extent than or less the rim of the pie dish. Place the pastry on top of the dish, flexure the edges amongst a fork as well as trim down off whatever excess pastry.
6. Brush the pastry amongst beaten egg. Make fish shapes amongst the excess pastry as well as house onto the pie amongst a fiddling to a greater extent than beaten egg.
7. Cut a steam hole inward the top of the pie as well as gear upwardly for 10 minutes. Reduce the oven to 170°C/325°F/Gas iii as well as bake for a farther twenty minutes, or until the pastry is risen as well as golden-brown as well as the pie filling is bubbling.
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