Ingredients
- 1 leek, thinly sliced (pale section only)
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/3 cup all-purpose (plain)
- 1 cup water, boiling
- 1 cube (20 gram) vegetable stock
- 1/2 cup thickened cream
- 2 teaspoons Dijon mustard
- 1 teaspoon finely grated lemon zest
- 600 grams snapper fish (fillets, firm white boneless fish cut into 3cm pieces)
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon chopped dill
- 1 large egg (lightly whisked)
- 1 sheet (110 grams) puff pastry (thawed, butter puff pastry)
- Lemon wedges, to serve
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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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.
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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.
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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).
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Step 5: Serve with lemon wedges.
We hope you enjoy this recipe!
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