Cooking Instructions
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Step 1
Preheat oven to 430 degrees F (220 degrees C).
Step 2
Heat the
Olive Oil (as needed)
and
Butter (to taste)
in a large saucepan over medium heat and fry the
Yellow Onion (1)
and
Leeks (4)
until soft and translucent.
Step 3
Stir through the
Garlic (2 cloves)
and
All-Purpose Flour (90 g)
to create a thickened paste (roux). Cook for a minute then pour in the
Fish Stock (300 mL)
, whisking the mixture until smooth.
Step 4
Slowly add in the
Fresh Cream (250 mL)
and juice of the
Lemon (1)
, stirring to combine. The sauce needs to evenly coat the back of a spoon. When thickened to the right consistency, remove the sauce from the heat.
Step 5
Stir through the
White Fish Fillets (300 g)
,
Fresh Squid (150 g)
,
Fresh Mussels (150 g)
, and
Haddock Fillets (150 g)
, then add in the
Fresh Dill (4 sprigs)
, discarding the stalks. Season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
and transfer into a large ovenproof dish.
Step 6
Roll out the
Puff Pastry (400 g)
on a lightly floured surface to fit the pie dish. Gently cover the pie mixture with the pastry, pressing the edges down to seal in the filling. Use a pie bird or alternatively poke a few holes in the pastry to let steam escape.
Step 7
Brush the pastry all over with
Egg (1)
and bake the pie in a preheated 430 degrees F (220 degrees C) oven until golden and flaky, about 10 to 15 minutes.
Step 8
Serve the pie with a side of your choice, extra lemon wedges and a bottle of your favorite red wine.
