Fish Pot Pie

Serves 2


1 small desiree potato, peeled, diced 1cm

2 tbsp red onion, finely chopped

2 tbsp baby capers

2 tbsp cornichon, finely chopped

¼ cup dill, roughly chopped

¼ cup flat leaf parsley, finely chopped

Zest 1 lemon

½ cup crème fraiche or double cream

200g ling fillet, cut into 3cm pieces

200g skinless ocean trout fillet, cut into 3cm pieces

½ cup frozen peas, defrosted

1 sheet puff pastry

1 egg yolk


Preheat an oven to 200C.

Bring a small pot of water to the boil, season lightly and cook the potato for 5 minutes.

Place all the ingredients (except the pastry and egg yolk!) into a mixing bowl.

Drain the potatoes and place in the bowl.

Season well with salt and pepper and mix gently to combine.

Spoon everything evenly into a shallow, rectangle pie dish -  approx. 22cm x 12cm.

Cover with the puff pastry, securely tucking in the edges around the dish,

Brush with the egg yolk and cut 3 small slits into the middle to let the steam escape.

Sprinkle with a little flake salt over the pastry.

Cook for approx. 20- 22 minutes until the pastry is golden.

Season with cracked black pepper and serve with a simple leaf & shaved fennel salad.

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