Seafood pie

Seafood Pie

recipe loosely adapted from no red meat.

serves 4 people

Ingredients:

370 grams salmon fillet, cut into 3cm cubes

370 grams white fish, cut into 3cm cubes

500 grams uncooked prawns, shelled, head & tails removed

40g unsalted butter

1 leek, white part only, sliced into rings

4 large mushrooms, sliced

2 tablespoons plain flour

2 cups milk

3/4 cup (180ml) fish stock

1/3 cup (80ml) white wine

1/3 cup chopped flat-leaf parsley

salt and cracked black pepper

3 sheets ready rolled puff pastry, thawed

1 egg, lightly beaten

Directions:
preheat oven to 200° c/390° f. heat a large saucepan of water over medium heat. when simmering, add fish and prawns, and cook for 1-2 minutes or until lightly poached. remove with a slotted spoon and drain on paper towel.

melt butter in a large saucepan over medium heat. add leek & mushrooms, and cook for 3-4 minutes or until just tender. add flour and cook, stirring, for 2 minutes or until golden and bubbly. gradually add combined milk, stock and wine, stirring the mixture constantly with a wooden spoon to avoid lumps forming.

simmer sauce for 2-3 minutes until thickened. add fish and prawns, and cook for another minute. stir through parsley, salt and pepper. remove from heat and cool for 10 minutes.

spoon the cooled filling mixture into desired ovenproof dish/es. cut the pastry sheets. gently press edge of pastry rounds onto rim of pie dish until rim is covered, taking care not to press pastry into filling. working from the outer edge towards the centre, carefully arrange pastry over filling, without pressing down, until pie is covered.

brush with egg. bake for 15 minutes or until golden and puffed on top.