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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Enjoy! Ingredients:
4 cloves |
1 onion, halved |
3 cups milk |
1 bay leaf |
450 g blue-eye cod, skinned,pin boned |
450 g smoked haddock or 450 g cod |
3 hard-boiled eggs, roughly chopped |
350 g cooked small shrimp, peeled,tails removed,vein removed |
75 g butter |
1/2 cup plain flour or 1/2 cup all-purpose flour (75g) |
200 ml heavy cream |
1 pinch of grated nutmeg |
2 tablespoons chopped dill |
2 tablespoons chopped flat leaf parsley |
4 sheets butter puff pastry |
1 egg, beaten |
Directions:
1. Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish.
2. Bring to the boil, then reduce heat to low and simmer for about 8 minutes.
3. Remove fish with fish slice and cool slightly.
4. Strain cooking liquid into a jug, discard solids.
5. Flake fish into large chunks, discarding any bones, then season.
6. Melt butter in a saucepan over low heat.
7. Add flour and cook, stirring for 1-2 minutes.
8. Add reserved liquid and cook, stirring until mixture starts to thicken.
9. Add cream and simmer for 5 minutes.
10. Add nutmeg and herbs, then season.
11. Pour over fish, then cool.
12. Preheat oven to 180oC.
13. Pour mixture in four 500ml pie dishes.
14. Cut 1cm-wide strips from the edge of pastry sheets.
15. Press around rims of dishes and brush with a little water.
16. Cut off any excess pastry.
17. Cut 2 small slashes in tops for steam.
18. Brush pastry with egg and bake for 25 mintues or until pastry is risen and golden.
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