Super-fast fish pie

Name: Super-fast fish pie
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 2 bacon rashers, chopped; 2 leeks, thinly sliced; 2 garlic cloves; 1/4 (about 300g) roughly chopped cauliflower, stalks included; 500g firm white fish (such as ling or blue eye), cut into large pieces; 1/4 cup (35g) plain flour; 2 tbs finely chopped dill; 2 tbs finely chopped flat-leaf parsley; 1 cup (250g) sour cream; 2/3 cup (165ml) milk; 375g frozen all-butter puff pastry (we used Carême brand), thawed

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by Phoebe Wood

Mar 05, 2019

"This is my go-to midweek indulgence. Instead of labouring over a bechamel, I combine flour, sour cream and milk to coat the fish in a luscious, creamy sauce." – Phoebe Wood

2 tbs extra virgin olive oil
2 bacon rashers, chopped
2 leeks, thinly sliced
2 garlic cloves
1/4 (about 300g) roughly chopped cauliflower, stalks included
500g firm white fish (such as ling or blue eye), cut into large pieces
1/4 cup (35g) plain flour
2 tbs finely chopped dill
2 tbs finely chopped flat-leaf parsley
1 cup (250g) sour cream
2/3 cup (165ml) milk
375g frozen all-butter puff pastry (we used Carême brand), thawed

Method

1.

Heat oil in a non-stick frypan over medium heat. Add bacon and leek, and cook, stirring, for 15 minutes or until leek is softened. Add garlic and stir to combine. Add cauliflower and stir to coat. Set aside to cool slightly.
2.

Place fish, flour and herbs in a bowl and stir until well combined. Season. Whisk sour cream and milk together in a separate bowl, then add to fish mixture with cooled leek mixture and stir to combine. Preheat oven to 200°C. Place fish mixture in a 6-cup (1.5L) ovenproof dish and drape pastry over top. Cut a few holes to allow steam to escape or lightly score the pastry for a decorative effect.
3.

Bake for 40-50 minutes or until pastry is golden and cooked through. Rest for 5 minutes before serving.