Salmon & Lemon Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 1/2 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)

Recipe

• 1 *sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer. remove from pan & keep separate in bowl.
• 2 *brown mushrooms in some olive oil. remove & add to leek mixture.
• 3 *lightly fry broccoli & cauliflower after par-boiling. remove & add to leek mixture.
• 4 *fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.
• 5 *melt butter in saucepan, add milk, heat, add stock cube & dill. once melted add cornflour, salt, pepper (to taste) & parmesan. once thickened & smooth add lemon juice then remove from heat.
• 6 *place veggie mix at base of 20cm deep baking dish, then salmon pieces.
• 7 *pour over sauce.
• 8 *bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.
• 9 *heat oven to 375ºf/190ºc then bake pie till pastry is golden brown.