Salmon & Lemon Pie
18 ingredients
14 steps
Ingredients
- 4 pieces salmon steaks
- 1 big leek
- 3 big garlic cloves
- 1 cup peas (frozen or fresh, if fresh par cook before hand)
- 1 cup broccoli floret
- 1 cup cauliflower floret
- 1 cup mushroom
- 1 lemon, juice and zest of
- 1 12 cups milk (semi or full fat)
- 2 tablespoons cornflour
- 2 tablespoons grated parmesan cheese
- sea salt
- cracked pepper
- 1 vegetable stock cubes or 1 fish stock cube
- 2 teaspoons dill (fresh or dried)
- olive oil
- 25 g butter
- 1 ready rolled puff pastry (to fit your dish, one roll or pack should be enough, i used half amount with these measurements)
Directions
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1*sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer.
-
2remove from pan & keep separate in bowl.
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3*brown mushrooms in some olive oil.
-
4remove & add to leek mixture.
-
5*lightly fry broccoli & cauliflower after par-boiling.
-
6remove & add to leek mixture.
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7*fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.
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8*melt butter in saucepan, add milk, heat, add stock cube & dill.
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9once melted add cornflour, salt, pepper (to taste) & parmesan.
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10once thickened & smooth add lemon juice then remove from heat.
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11*place veggie mix at base of 20cm deep baking dish, then salmon pieces.
-
12*pour over white sauce.
-
13*bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.
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14*heat oven to 375 degrees F/190 degrees C then bake pie till pastry is golden brown.
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