Cod, Leek and Parsley Pie

Cod, Leek and Parsley Pie

Ingredients:

* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed
* 250 gr cooked peeled prawns
* 4 tbsps creme fraiche
* 400 gr chilled ready-made puff pastry
* A little milk or beaten egg or glazing
* Salt and freshly ground black pepper

= A dip pie dish, with a rim, that will hold about 1.5 litres

Way to make it:

1. Put the milk in a pan large enough to hold the fish. Put it over a moderate heat and, when it starts to shudder and little bubbles come to the surface, slide in the fish.

2. Continue to bring to the boil, just as the milk starts to rise, turn the heat down, then leave the fish to simmer gently until it is tender and the flakes come easily apart a matter of only 6-7 minutes.

3. Remove the fish with a slotted spoon, keeping the cooking liquor, and let the fish fall into a bowl in big flakes and chunks.

4. Meanwhile, trim and slice the leeks into rounds about as thick as your finger, then rinse them thoroughly under running water. Melt the butter in a pan and cook the leeks until bright green and soft.

5. It will take a good 20 minutes, so slice the mushrooms while the leeks are cooking. When the leeks are soft, add the sliced mushrooms and half the parsley. Cook for about 5 minutes, stirring from time to time, until the mushrooms are cooked, sprinkle the flour over and cook for a minute, the stir the reserved fishy milk in. Bring slowly to the boil, stirring. When the consistency is that of a thick sauce, toss in the anchovies, gherkins and capers and leave to simmer gently, with generous seasoning of salt and pepper for about 15 minutes.

6. Preheat the oven 200'C.

7. Very gently fold in the fish, the prawns, the rest of the parsley and the creme fraiche if you fancy an especially creamy filling. Check the seasoning. Take care not to smash the flakes or fish.

8. Spoon into the pie dish. The filling should come almost to the top. Pop something in the middle to hold up the pastry; a cup or an egg cup will do, unless, you have a pie funnel. Let the mixture cool before you put the pastry on top.

9. Roll out the pastry to fit the top of the dish it should be slightly larger than the pie, then wet the rim with water or a little milk. Cut a strip off the edge of the pastry and press it firmly on to the rim of the dish. Wet the rim of the pastry and lay the pastry lid on top.

10. Press firmly down on the rim and pinch the edges together to seal. Brush with a little milk or beaten egg, make a few cuts in the lid and bake in the preheated oven until the pastry is golden brown and crisp at the edges about 25 minutes.