FISH POT PIE

• porsi: 4-6

Bahan-bahan

2 tbsp rapeseed oil

1 onion, finely chopped

2 small leeks, trimmed and thinly sliced

4 tbsp dry white wine

400mI cream

675g mixed skinned and boned fish fillets, cut into bite-sized pieces (such as trout or salmon, hake and smoked cod or haddock)

225g raw peeled tiger prawns, thawed if frozen

100g frozen peas

2 tbsp chopped fresh flat-leaf parsley

Pinch of cayenne pepper

1 x 320g ready-rolled puff pastry sheet, thawed

1 egg, beaten with a pinch of salt

Sea salt and freshly ground black pepper

To serve:

Lightly dressed rocket

Petunjuk

1 Preheat the oven to 200°C/18CYC fan/gas mark 6.

2 Heat the oil in a 25cm ovenproof frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes, until softened but not coloured. pour in the wine and allow to bubble right down, then stir in the cream and cook for another 8-10 minutes, until well reduced and thickened.

3 Remove from the heat and stir in the fish, prawns, peas and parsley. Season to taste with salt and pepper and add the cayenne pepper. Stir gently to combine.

4 Unroll the pastry and use to cover the fish filling, trimming and cutting down as necessary, then pinch the edges to create a rim. Brush with the beaten egg wash and bake in the preheated oven for 30-35 minutes, until well-risen and golden brown.

5 Serve straight to the table with a separate bowl of rocket.