We’ve had family up for the weekend. Thank goodness for the warm weather, as the little ones could happily play in water all day. My son-in-law loves cooking and he spent one afternoon in the kitchen cooking up a delicious meal for us. This Neil Perry inspired fish pie recipe is very special. I think I’ll be making it next time we have visitors for dinner! We served it with an asparagus, avocado and hazelnut salad. Yum!
Jo’s Fish Pot Pies
Ingredients (Serves 4)
600g firm white fish
2 tbsp olive oil
2 sheets frozen puff pasty
1 egg (for glazing the pastry)
1 leek, thinly sliced
1 fennel bulb, thinly chopped
1 clove garlic, crushed
1/4tsp crushed chilli
120g white wine
2tbsp plain flour
1/2tsp Dijon mustard
200g thin cream
Zest of 1 small lemon
Half bunch dill, chopped
Half bunch parsley, chopped
Salt & pepper
Preheat oven to 180 degrees.
Heat butter and oil in pan and sauté the leek, fennel, garlic, salt, pepper, and chilli, and cook until the vegetables are soft.
Add the wine and cook for 2 minutes.
Stir in the flour and cook for one minute.
Stir in milk, cream, mustard, lemon zest, and herbs.
Stir till the mixture thickens and becomes smooth. Allow to cool somewhat.
In the meantime, prepare four 1 cup ramekins and butter the top edges.
Cut the pastry to fit the ramekin dishes. Use the left-over pastry to cut shapes to decorate the top.
When the sauce mixture has sufficiently cooled, stir in the pieces of fish.
Pile the mixture into the four ramekin dishes. Fit the pastry lids.
Cut a couple of holes in the top. Add the decorative pastry pieces.
Brush with the beaten egg.
Pop into the oven for 30 minutes or until pies are puffed and golden.