Description
Use any kind of fish you like in this pie. The filling is gorgeously thick and creamy.
Ingredients
- Shortcrust Pastry
- Cod Fish Fillets
- Smoked Haddock
- Milk
- Bay Leaf
- Spring Onions
- Prawns
- Double Cream
- Plain Flour
- Butter
- Parsley
- Breadcrumbs
Instructions
- Roll out the pastry and line a 20cm tart tin
- Chill the pastry case for 30 mins, then bake blind in a preheated oven at gas mark 6 for 15 minutes
- Remove the paper and beans and return to the oven for 5 minutes
- Put the fish, milk and bay leaf in a saute pan and bring to a gentle boil
- Simmer for 3 minutes, remove from the heat, cover with a lid and leave until cold
- Strain the liquid into a jug, discard the bay leaf and set aside
- Flake the fish into large pieces and put them in the tart case with the spring onions and prawns
- Put the reserved milk and cream in a saucepan with the flour and butter
- Stir constantly over a low heat until the sauce thickens and reaches boiling point
- Allow to simmer for 2-3 minutes, then remove from the heat and stir in the parsley
- Season well with salt and pepper and pour over the fish
- Sprinkle the breadcrumbs over the top and bake at gas mark 6 for 20 minutes