Puff-topped Fish Pie
350 g (12 ounce) wild Alaska salmon fillets
350 g (12 ounce) wild Alaska pollack fillets
450ml (3/4 pint) milk
1 bay leaf
100 g (4 ounce) broccoli, broken into small florets
40 g (11/2 ounce) butter
1 bunch spring onions, sliced
40 g (11/2 ounce) plain flour
50 g (2 ounce) frozen peas, thawed
1 Tablespoon chopped fresh parsley
1 x 375 g (13 ounce) ready-rolled puff pastry sheet, defrosted if frozen
beaten egg or milk, to glaze
salt and freshly ground black pepper
Put the fillets of salmon and pollack into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about 5 – 6 minutes, until the fish is cooked. Remove from the heat and cool for 10 minutes, then strain off the liquid and set aside.
Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for 4 – 5 minutes. Drain thoroughly.
Melt the butter in a large saucepan and gently fry the spring onions for 2 minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for 1 minute, then remove from the heat.
Gradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to taste.
Preheat the oven to 220 deg. C / 425 deg. F / Gas Mark 7. Lightly grease a 1.2 litre (2 pint) pie dish.
Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1 cm (1/2 inch) extra all the way round, to allow for an overlap and to counteract any shrinkage.
Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 – 30 minutes until risen and golden brown.