Name: Creamy haddock pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 300.00 g puff pastry; 30.00 ml oil; 125.00 g brown mushrooms sliced; 1.00 green pepper small, chopped; 450.00 g haddock smoked, skinned, cubed; 50.00 g butter; 50.00 g flour; 450.00 ml milk; 5.00 ml tarragon chopped; 2.00 ml dried tarragon; sea salt and freshly ground black pepper

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Ingredients (11)

300.00 g	puff pastry
30.00 ml	oil
125.00 g	brown mushrooms — sliced
1.00	green pepper — small, chopped
450.00 g	haddock — smoked, skinned, cubed

SAUCE

50.00 g	butter
50.00 g	flour
450.00 ml	milk
5.00 ml	tarragon — chopped
2.00 ml	dried tarragon
	sea salt and freshly ground black pepper

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Method:

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.