Fish pie

Method

1. Put the milk and stock in a saucepan and bring to a simmer. Tip in the haddock, salmon and hake and cook for 5 minutes. Remove the fish from the pan and set aside both the pan of liquid and the fish until cool.

2. Flake up the fish, discarding any skins or bones.

3. Slice the leeks and fry in a medium saucepan in a knob of butter for 3 minutes, remove and drain.

4. Add the diced carrots, garlic, celery and onion to the pan, again with a knob of butter. Cook until softened - about 4 minutes.

5. Add the remaining butter and flour, and stir. Cook for 1 minute.

6. Remove from heat and add the milk and fish stock gradually to make a smooth sauce, season to taste.

7. Wrap the bay leaf, parsley stalks and thyme inside the leek leaf to make a bouquet garni; secure with string.

8. Add the bouquet garni to the sauce and cook for 20 minutes, stirring gently occasionally.

9. Remove the bouquet garni, before adding the grated nutmeg, fish, sliced leeks and prawns to the sauce..

10. Roll out the pastry to 1cm thick.

11. Tip the fish filling into a 1.75 litre deep pie dish, cover with pastry.

12. Brush the egg over the top. Bake at 200C/gas 6 for 15 minutes, and serve hot.

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Ingredients

600ml Milk
300ml fish stock
200g smoked haddock
200g salmon fillet, (preferably wild Atlantic salmon), cut into 2cm pieces
200g hake fillet
65g Butter
2 garlic cloves, chopped
1 small carrot, diced
1 stalk Celery, diced
1 small onion, chopped
50g plain flour
100g cooked prawns
pinch freshly grated Nutmeg
250g Puff pastry
1 egg, beaten
salt and pepper

For the bouquet garni

1 bay leaf
small bunch parsley stalks
3 sprigs Thyme
1 outer leaf leek

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