Ingredients
1 onion
peeled and chopped
1 bay leaf
1 tbsp black peppercorns
2 cups whole milk
(560mls)
500g fresh salmon fillets
pin-boned
1 tbsp butter
(20g)
3 tbsp plain flour
⅓ cup cheddar cheese
grated, (40g)
1 cup peas
cooked, (120g)
1 puff pastry
thawed
1 egg
lightly beaten
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 ovenproof ceramic dish
- 1 large saucepan
- 1 small pan
- 1 whisk
- 1 fork
Instructions
- Preheat oven to 200°C (180C fan-forced) and lightly grease a 22 x 22cm ovenproof ceramic dish.
- To cook the fish, place onions, bay leaf, peppercorns and milk in a large saucepan and bring to a gentle simmer. Add the fish fillets, cover and let simmer gently for 5 minutes. Remove from heat and drain, reserving 2 cups of milk for the white sauce.
- To make the sauce, melt butter in a small pan and once bubbling, stir through the flour until texture is coarse and sandy. Remove from heat and add a splash of the reserved milk, whisking until smooth. Return to the heat and gradually add the remaining milk, whisking constantly until you have a smooth, white sauce. Stir through the cheese and season to taste.
- Place fish and peas on the base of your baking dish, pour over the sauce and gently mix through.
- Cut the pastry into one large circle and drape across the pie. Crimp the edges with a fork, brush with egg and bake for 35 minutes and serve.
Notes
Variation
You could swap some or all of the salmon for smoked fish, prawns and/or mussels and if you prefer, top with mashed potato instead of pastry.
Storage
Make in advance and either freeze or store in the fridge until needed. It’s perfect to reheat for those cool weeknights when we have sport after school and arrive home late, starving and needing a warm meal in a matter of minutes.
