Planning the perfect Friday night, Le Creuset’s 3-ply Stainless Steel uncoated Frying Pan makes it better because the pan can go from the hob to the oven to the table with ease.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 400g smoked or unsmoked boneless cod
- 1 onion, peeled and quartered
- 1 bay leaf
- 400ml milk
- 25g butter, chopped into small cubes
- 25g plain flour
- 1 tablespoon dried parsley
- 1 tablespoon English mustard powder
- 200g can tuna
- 10 cooked king prawns
- 250g readymade puff pastry, rolled out to a 26cm disc
- Egg, beaten to glaze
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Method
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1Preheat the oven: 180°C/ Fan 160°C/ Gas Mark 6
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2Put the cod, onion and bay leaf in the frying pan and pour over the milk.
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3Cook over a medium heat for 8 minutes. Remove the fish, onion, and bay leaf from the pan.
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4Add the butter to the milk and whisk over a medium heat until melted.
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5Whisk in the flour, dried parsley, and mustard powder to form a thick glossy sauce.
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6Season to taste.
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7Put the cooked cod, prawns, and tuna into the sauce.
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8Lay the piece of pastry over the top of the fish mixture, make a small hole in the centre, and decorate as required.
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9Brush the pastry with the beaten egg and then put it into the oven to bake for 30 minutes until the pastry is golden brown.
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10Serve with side salad of your choice.
You can substitute the cod for any white fish.
To add some vegetables to the mix, you could try adding 125g can of sweetcorn to the sauce.
The pie can be made in advance and left in the fridge until ready to bake. From the fridge it will take 40 minutes to bake.
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