Fish pot pie

Recipe by:

Neven Maguire

For this weeknight staple, choose any selection of fish that you like for a wholesome, comforting dish

Ingredients

2 tbsp rapeseed oil
1 onion, finely chopped
2 small leeks, trimmed and thinly sliced
4 tbsp dry white wine
400ml cream
675g mixed skinned and boned fish fillets, cut into bite-sized pieces (such as trout or salmon, hake and smoked cod or haddock)
225g raw peeled tiger prawns, thawed if frozen
100g frozen peas
2 tbsp chopped fresh flat-leaf parsley
pinch of cayenne pepper
1 × 320g ready-rolled puff pastry sheet, thawed
1 egg, beaten with a pinch of salt sea salt and freshly ground black pepper
To serve:
lightly dressed rocket

Preheat the oven to 200°C.
Heat the oil in a 25cm ovenproof frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes, until softened but not coloured. pour in the wine and allow to bubble right down, then stir in the cream and cook for another 8-10 minutes, until well reduced and thickened.
Remove from the heat and stir in the fish, prawns, peas and parsley. Season to taste with salt and pepper and add the cayenne pepper. Stir gently to combine.
Unroll the pastry and use to cover the fish filling, trimming and cutting down as necessary, then pinch the edges to create a rim. Brush with the beaten egg wash and bake in the preheated oven for 30-35 minutes, until well-risen and golden brown.
Serve straight to the table with a separate bowl of rocket.

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