Creamy fish pie | Women's Weekly Food
Creamy fish pie with flaky chunks of white fish in a mustardy cream sauce, given extra depth by the fish stock, makes a fabulous weekend lunch dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 10 grams butter
- 2 teaspoons olive oil
- 1 small brown onion, chopped finely
- 1 medium carrot, chopped finely
- 1 trimmed celery stalk, chopped finely
- 1 tablespoon plain flour
- 1 cup (250ml) fish stock
- 500 grams firm white fish fillets, chopped coarsely
- 1/2 cup (125ml) cream
- 1 tablespoon english mustard
- 1 cup (120g) frozen peas
- 1/2 cup (40g) finely grated parmesan cheese
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten lightly
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