For a bit of indulgence and comfort the humble fish pie is a great option and Fast Ed will show you how to master it! Get that creamy sauce texture without overcooking the fish and vegies, topped off with a beautiful pattern of crispy pastry goodness and this will have you longing for more cold winter nights!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Toss fish in fish sauce and set aside.
Meanwhile, heat ghee in a large frying pan on medium. Cook leek, onion, garlic and thyme for 10 minutes, until softened but not browned. Add flour, cook briefly, then pour in cream and 1/2 cup water. Simmer until thickened, add nutmeg and season. Remove from heat. Puree mix with a stick blender until smooth.
Stir fish potato and eggs into sauce, then spoon into a 2 1/1 L lightly greased baking dish. Slice pastry into 3cm-wide strips. Arrange in a lattice pattern on top of filling, starting at one corner, going one way, then the other way, crossing over and under with each strip. Brush a little egg wash on the undersides of strips that stick to dish. Brush top of pastry with remaining egg wash, then bake for 30-35 minutes, until pastry is deep golden. Serve.
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