One-Pan Fish Pie
"From our week day newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (390.7 g)
- Calories 648
- Total Fat - 41.9 g
- Saturated Fat - 12.5 g
- Cholesterol - 156.6 mg
- Sodium - 700.4 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 1.8 g
- Sugars - 3.2 g
- Protein - 43.5 g
- Calcium - 115.4 mg
- Iron - 2.1 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan forced.
Step 2
Melt the butter in a medium (20cm top measurement) ovenproof frying pan over moderate heat and add the leek, celery and carrot and cook and stir for 3 minutes or until golden brown.
Step 3
Add flour and cook and stir for 1 minute or until mixture thickens and then gradually whisk in the boiling water, crumbled stock cube and cream and cook and stir for 3 minutes or until the sauce boils and thickens and then add the mustard, zest, fish, parsley and dill and stir to combine.
Step 4
Brush the frying pan edge with a little egg and top with the pastry sheet, trim edges to fit and then brush top with a little more egg and plan the pan on an oven tray and bake for 25 minutes or until pastry is puffed and fish cooked (flakes easily when tested with a fork).
Step 5
Serve with lemon wedges.
Tips
No special items needed.
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