Tarragon adds a fragrant note to his comforting fish pie.
Ingredients
Serves 4
Oven: 200°C / 180°C Fan / Gas 6
For the filling
- 600g skinless salmon fillet, cut into chunks
- 100g smoked salmon sliced
- 450ml whole milk
- 1 x bay leaf
- 2 x cloves garlic crushed
- 1 x onion diced
- 4 x peppercorns
- 2 medium leeks washed and finely sliced
- 75g butter
- 75g plain flour
- 100ml cream
- 2 tsp Dijon mustard
- 1 tbsp capers
- 2 tbsp fresh tarragon, finely chopped
- Juice and zest of one lemon
- 100g frozen peas
For the top
- 1 × 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- Sea salt
Method
- Melt the butter in a large pan and sauté your onion, garlic and leek and 2 bay leaves.
- Stir in the flour to make a roux and cook for 1–2 minutes.
- Stir in the milk, cream, stirring until smooth. Simmer gently until the sauce has thickened.
- Stir in the Dijon mustard, capers, lemon zest and lemon juice. Season with salt and freshly ground black pepper.
- Remove the 2 bay leaves and take the sauce off the heat.
- Gently stir in the salmon, peas and fresh tarragon, keeping the salmon in chunky pieces.
- Spoon into a dish and allow to cool slightly.
- Cover with the puff pastry, crimp the edges and brush with beaten egg. Cut a small steam hole in the centre.
- Bake at 200°C / 180°C Fan / Gas 6 for 25–30 minutes, until the pastry is puffed and golden.
Chef's Tips
- Cool the filling before adding the pastry: If the filling is too hot, the steam will soften the puff pastry before it reaches the oven. This gives you a crisper, higher, flakier pastry top.
- Add the salmon off the heat: Fold the raw salmon into the finished hot sauce just before filling the pie. It will cook gently in the oven, keeping it moist, tender and in chunky flakes rather than becoming dry or overcooked.
