Ingredient:
500 g (1 lb) cod fillet
300 ml (1/2 pint) milk
1 bay leaf
2 leeks, trimmed and sliced
175 g (6 oz) broccoli, cut into florets
175 g (6 oz) cooked peeled prawns
15 g (1/2 oz) plain flour
Salt and black pepper
250 g (8 oz) ready-made shortcrust pastry, well chilled
30 g (1 oz) Gruyere cheese, grated
2.4 litre (4 pint) Pie dish
Method:
Put the cod into a saucepan with the milk and bay leaf, bring slowly to a boil, and poach gently for about 5 minutes until the fish flakes easily.
Meanwhile, blanch the leeks and broccoli for 3 minutes in a saucepan of boiling salted water. Drain.
Lift out the fish, remove and discard the skin and bones, and flake the fish. Strain and reserve the milk.
Put the blanched leeks and broccoli into the pie dish, and add the cod and prawns.
Melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the reserved milk. Bring to a boil, stirring constantly until thickened. Simmer for 2-3 minutes. Season to taste and pour over pie filling.
Grate the pastry, and sprinkle over the sauce. Sprinkle with the grated cheese. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes. Serve at once.
500 g (1 lb) cod fillet
300 ml (1/2 pint) milk
1 bay leaf
2 leeks, trimmed and sliced
175 g (6 oz) broccoli, cut into florets
175 g (6 oz) cooked peeled prawns
15 g (1/2 oz) plain flour
Salt and black pepper
250 g (8 oz) ready-made shortcrust pastry, well chilled
30 g (1 oz) Gruyere cheese, grated
2.4 litre (4 pint) Pie dish
Method:
Put the cod into a saucepan with the milk and bay leaf, bring slowly to a boil, and poach gently for about 5 minutes until the fish flakes easily.
Meanwhile, blanch the leeks and broccoli for 3 minutes in a saucepan of boiling salted water. Drain.
Lift out the fish, remove and discard the skin and bones, and flake the fish. Strain and reserve the milk.
Put the blanched leeks and broccoli into the pie dish, and add the cod and prawns.
Melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the reserved milk. Bring to a boil, stirring constantly until thickened. Simmer for 2-3 minutes. Season to taste and pour over pie filling.
Grate the pastry, and sprinkle over the sauce. Sprinkle with the grated cheese. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes. Serve at once.
