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Caper, Lemon And Dill Fish Pie With Puff Pastry Top
DELICIOUS MAGAZINE21Ingredients
70Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 300 grams loin (skinless and boneless sustainable cod, cut into 2cm chunks)
- 100 grams rock salt (or coarse salt)
- sunflower oil (for frying)
- 30 grams unsalted butter
- 1 onion (finely chopped)
- 3 leeks (finely sliced)
- 1 large garlic clove (crushed)
- 1/2 tsp. mustard powder
- 90 grams plain flour
- 150 mL dry white wine
- 300 mL fish stock (fresh)
- 220 mL double cream
- 1/2 lemon (to taste)
- 300 grams smoked haddock (sustainable skinless and boneless, cut into 2cm chunks)
- 150 grams king prawns (sustainable raw peeled and deveined)
- parsley (Medium bunch fresh flatleaf, roughly chopped)
- 2 Tbsp. capers (rinsed and drained)
- 1 bunch fresh dill
- 500 grams puff pastry (block all-butter)
- egg yolk
- double cream (a splash of)
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