Fish Pie

By LRay

Recipe noted in Bon Appétit and adapted from Andy Harris, editorial director of Australian Gourmet Traveler.

Ingredients

• 1 1 1 Sheet Dufour's puff pastry
• 1 1/2 1 1/2 1/2 Pounds Cod Fillet
• to and freshly gourd pepper to taste
• 2 2 2 Cups milk
• 6 6 6 tablespoons butter
• 3/4 3/4 3/4 Pounds leeks, trimmed, cleaned, and roughly chopped
• to 3 nutmeg to taste 3 tablespoons flour
• 1/4 1/4 1/4 pound Stilton, crumbled
• 1/4 1/4 1/4 Cup heavy cream
• 1 1 1 egg mixed with1 teaspoon water

Details

Adapted from google.com

Preparation

Step 1

Prepare pastry according to package directions. Cut out a 10-inch round

Place on a baking sheet lined with parchment paper and refrigerate.

Season fish with salt and pepper and place in a sauté pan. Cover with milk and bring to a simmer over medium-high heat. Cook until fish flakes easily, about 10 minutes. Place fish in a bowl, flake, and discard any bones. Set aside. Strain milk and reserve
Heat 2 tablespoons butter in a skillet over medium heat. Add leeks and nutmeg. Stirring occasionally, cook until leeks are softened but not browned, about 10 minutes. Set aside.

Melt remaining butter in a sauté pan over medium heat. Add flour and stir into a smooth paste. Slowly blend in reserved milk and stir until thickened, about 3 minutes. Remove pan from heat. Stir in Stilton and cream and season to taste. Gently stir in flaked fish and leeks. Pour into a 1-quart, 5 1/2-inch-rouind baking dish.
Refrigerate until cold.

Remove pastry from refrigerator. Lightly brush one side with egg wash. Place dough on top of baking dish, egg-side down. Crust should not touch filling. Brush top with egg wash and bake in a preheated 450ºF oven for 15 minutes. Reduce oven temperature to 375ºF and continue baking until crust is nicely browned and puffed, about35 minutes. Do not under bake. Serve immediately.