Prep. Time: 30 minutes
Makes: 4 - 6 servings
Total Time: 50 mins
Make filling by skinning fish and placing in a pan with onion studded with the cloves, few springs of parsley and the milk. Cover, bring to boil and simmer gently to poach fish for approx. 15 minutes or until fish just cooked. Strain and reserve liquor, flake fish, removing all bones and place in a 1 litre/2pt pie dish.
Chop parsley and gently saute in melted butter for 3-4 minutes, gradually stir in flour and then fish liquor and single cream. Bring to boil and simmer until thickened, season to taste and pour over fish, allow to cool.
Meanwhile preheat oven to 200ºC (180o for fan assisted) 400ºF/Gas M 6. Roll out pastry, cut strips long enough to form a border around pie dish rim and stick to dish with beaten egg. Brush pastry border with beaten egg, over dish with pastry and trim off excess, press edges together to seal, knock up and flute if desired.
Make a steam hole in centre and brush whole with beaten eg, then make fish shapes from pastry trimmings by cutting out discs and then using cutter to make 2 ?bodies and 2 tails' from each disc. Arrange on top, brush again and bake for 25 - 30 minutes until pastry golden brown.
2 Jus-Rol™ Shortcrust pastry ready rolled sheet - thawed
675g smoked salmon fillets
1.125kg smoked haddock undyed [fillets or other combination to the same total weight]
375ml white wine
1kg broccoli florets broken into small florets, [lightly blanched, drained and cooled]
250g watercress - with main stalks removed
450ml creme fraiche or single cream
sesame seeds - optional
Puff Pie Lids and Decoration
Fish / shellfish