recipes_Australia_Issue_129_April_2017

family comfort

APRIL 2017 recipes+ 15

One-pan Fish Pie

SERVES 4 PREP 25 minutes
COOK 35 minutes COST $3.50 a serve

40g butter
1 leek, pale section only, thinly sliced
1 celery stalk, finely chopped
1 carrot, finely chopped
⅓ cup plain flour
1 cup boiling water
1 large vegetable stock cube
½ cup thickened cream
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
600g firm white boneless fish fillets,
cut into 3cm pieces
1 tablespoon finely chopped
flat-leaf parsley
1 tablespoon finely chopped dill
1 egg, lightly whisked
1 sheet butter puff pastry, thawed
Lemon wedges, to serve

1 Preheat oven 220ºC/200ºC fan-forced.
Melt the butter in a medium (20cm top
measurement) ovenproof frying pan over
moderate heat. Add the leek, celery and
carrot; cook and stir for 3 minutes or until
golden brown.

2 Add flour; cook and stir for 1 minute
or until mixture thickens. Gradually
whisk in the boiling water, crumbled
stock cube and cream; cook and stir for
3 minutes or until the sauce boils and
thickens. Add the mustard, zest, fish,
parsley and dill; stir to combine.

3 Brush the frying pan edge with a little
egg. Top with pastry sheet; trim edges to fit.
Brush top with a little more egg. Place pan
on an oven tray. Bake for 25 minutes or
until pastry is puffed and fish cooked
(flakes easily when tested with a fork).
Serve with lemon wedges.

BUDGET TIP

Omit white fish

fillets. Use 2 x 415g

cans drained flaked

pink salmon instead

30g butter, plus 30g extra, melted

1 leek, pale section only, thinly sliced

2 teaspoons fennel seeds

2 tablespoons plain flour

1½ cups boiling water

1 large vegetable stock cube

½ cup milk

400g firm white boneless fish fillets,

cut into 2cm pieces

4 kale stalks, stalks discarded, leaves

shredded

2 hard-boiled eggs, peeled, chopped

Finely grated zest and juice of 1 lemon

2½ cups soft fresh breadcrumbs

200g broccolini, steamed, to serve

(optional)

Lemon wedges, to serve

1 Preheat oven 200ºC/180ºC fan-forced.

Grease 4 x 1½-cup ovenproof dishes. Place

prepared dishes on an oven tray. Melt

butter in a large frying pan over moderate

heat. Add leek and fennel seeds; cook and

stir for 5 minutes or until leek is soft.

2 Stir in flour; cook and stir for 1 minute or

until mixture thickens. Gradually whisk in

the boiling water, crumbled stock cube and

milk; cook and stir for 3 minutes or until

sauce boils and thickens.

3 Add fish, kale and egg to sauce mixture.

Simmer, covered, for 2 minutes or until

combined and heated. Stir in juice. Spoon

into prepared dishes.

4 Combine breadcrumbs, extra melted

butter and zest in a bowl. Sprinkle

breadcrumb mixture over fish mixture in

dishes. Bake for 15 minutes or until golden

brown and fish is cooked (flakes easily

when tested with a fork). Serve with

broccolini (if using) and lemon wedges.

Bread-topped Fish & Kale Pie

SERVES 4 PREP 15 minutes COOK 30 minutes COST $3.50 a serve