50g butter
50g plain flour
600ml semi-skimmed milk
142ml single cream
Squeeze of lemon juice
85g bag Asda Watercress, roughly chopped
450g smoked haddock fillet, skinned and cut into chunks
100g white fish fillet such as cod or haddock, cut into chunks
340g block frozen puff pastry, thawed
1 egg, beaten, to glaze
HOW TO MAKE:
Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a large saucepan and add the flour. Cook, stirring, for 1 minute, then remove from the heat. Gradually stir in the milk. Return to the heat and bring to the boil, stirring until thickened.
Stir in the cream and lemon juice, and season. Stir in the watercress. Place the fish in an ovenproof pie dish and pour over the watercress sauce.
On a floured surface, roll out the pastry to the thickness of a pound coin, large enough to cover the dish. Brush the edge of the dish with a little egg and place the pastry over the dish. Trim the edges. Make a small hole in the centre to allow steam to escape, then brush with the egg. Bake for 35 minutes until the pastry is crisp and golden.
No comments:
Post a Comment