Truffle Oil Fish Pie
This savoury and indulgent fish pie with truffle oil and a buttery puff pastry crust will be a hit at any dinner table!
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Cooking tools:
- Rolling pin
- Pastry brush
- Baking dish
- Grater
- Slotted spoon
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Fork
- Measuring spoon
- Kitchen towel
Ingredients
- 700g mixed white fish fillets (trout, snapper, or cod work well), cut into bite-sized chunks
- 300ml milk
- 2 tablespoons Black Truffle Olive Oil
- 50g unsalted butter
- 50g all-purpose flour
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 150g button mushrooms, sliced
- 150g frozen peas
- 2 tablespoons chopped fresh parsley
- Salt
- pepper
- 1 sheet of puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
- Grated Parmesan cheese for topping (optional)
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