Ingredients
- 3 Shallots, peeled and finely chopped
- 250g Button mushrooms, quartered
- 200g fresh garden peas
- 500g good quality puff pastry - defrosted
- 1kg Skinned fish fillets (salmon, cod and monkfish for example) cut into chunks
- 400ml fish or chicken stock
- 250ml double cream
- 4 tbsp chopped parsley
- 2 tbsp chopped chives
- 1 egg yolk, beaten
Method
- Saute the shallots in olive oil until softened. Stir in the mushrooms and cook for another five minutes. Add the peas and set aside.
- Poach the fish in the stock just to blanch it - approximately 2 minutes. Remove the fish and drain, making sure to add any juices back into the stock. Reduce the stock by half and add the cream, reduce again by half before mixing in the herbs and allowing to cool.
- Roll out the pastry about 2 cm larger diameter than the pie dish you will use. Place the fish, mushrooms, peas and shallots into your pie dish. Pour over the cream sauce. Egg wash the rim of the dish and place the pastry over, pinching the edge to seal. Egg wash the top of the pastry and bake the pie in an oven at 200c for 20-25 minutes.