Creamy haddock pie

Recipe from: 2/1/1998 12:00:00 AM

Ingredients 12
Servings 4
Time 20 min

Ingredients

  • 300
    g
    ready-made puff pastry
  • 30
    ml
    oil
  • 125
    g
    fresh brown mushrooms, sliced
  • 1
    small green pepper, chopped
  • 450
    g
    smoked haddock, skinned and cut into cubes
  • SAUCE
  • 50
    g
    butter
  • 50
    g
    flour
  • 450
    ml
    milk
  • 5
    ml
    chopped fresh tarragon OR
  • 2
    ml
    dried tarragon
  • salt and freshly ground black pepper
 

Method

45 min
 
Line an 18 cm pie dish with two-thirds of the pastry. Heat the oil in a saucepan and sauté the mushrooms and pepper until just tender. Set aside to cool.
SAUCE: Heat the butter and stir in the flour. Add the milk gradually, stirring constantly. Once the sauce has thickened, season with tarragon, salt and pepper. Add haddock, peppers and mushrooms to the sauce. Set aside to cool.
Once cool, pour the mixture into the prepared pastry case. Cover with the remaining pastry, dampening the edges with water to allow them to stick.
Bake at 200 degrees C in preheated oven for 45 minutes until the pastry is golden.
 

Read more on: fish/seafood  |  bake
 

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