Seafood Pie with Silverfish

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.

Stir through the Garlic (2 cloves) and All-Purpose Flour (3 oz) to create a thickened paste (roux). Cook for a minute then pour in the Fish Stock (1 1/4 cups) , whisking the mixture until smooth.

Slowly add in the Fresh Cream (1 cup) 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.

Stir through the White Fish Fillets (10.5 oz) , Fresh Squid (5.5 oz) , Fresh Mussels (5.5 oz) , and Haddock Fillets (5.5 oz) , 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.

Roll out the Puff Pastry (14 oz) 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.

Brush the pastry all over with Eggland's Best Classic 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.