ingredients
serves 4
1 1/2 pound coley or cod fillet, cut in 1 inch pieces
2 1/2 cups fish stock
2/3 cup dry white wine
1/4 cup butter
1 medium-sized onion, chopped
4 celery stalks, finely sliced
1 cup mushrooms, sliced
2 tablespoons flour
freshly ground black pepper
salt
4 tablespoons (1/4 cup) thin cream
1/4 pound peeled shrimps
1/2 pound made weight frozen flaky pastry, thawed (pastry for 1-crust pie)
1 small egg for glaze
method
1. Put the fish in a large saucepan, cover with the fish stock and poach for 5 minutes. Lift out with a slotted spoon and put into a 1.15L (2 pt) 5 cup pie or souffle dish.
2. Strain the stock then put it in a pan with the wine and boil until it has reduced to 575 ml (1 pt) 2 1/2 cups.
3. Melt the butter in another pan and add the onion. Cook until softened. Add the celery and cook for 5 minutes. Add the mushrooms to the pan and cook for 3 minutes.
4. Stir the flour into the vegetables, taking care not to break them. Remove from the heat and blend in the stock and the wine. Bring the sauce to the boil, then simmer for 2-3 minutes, season, and stir in the cream. Scatter the shrimps (shrimp) over the fish, pour the sauce over the surface and allow to cool for 15 minutes.
5. Meanwhile heat the oven to 200°C (400°F) gas mark 6.
6. Roll out the pastry 6 mm (1/4 in) thick, large enough to overlap the pie dish all around. Cut 2 strips each 12 mm (1/2 inch) wide from the outside of the pastry. Use these to line the dampened pie rim.
7. Dampen the strips and cover the prepared pie with the pastry lid. Seal the edges and decorate with the trimmings.
8. Brush with beaten egg and cook for 20 - 30 minutes until well risen and golden brown.
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